Winter cooking doesn’t have to be an all-meat affair. Whether you’re following a vegetarian lifestyle or are just aiming to cut down on your meat intake, when the temperature starts to drop your winter menu could look like hearty vegetarian soups, warming pasta bakes and dhal for days. And never, ever underestimate the goodness of balsamic-braised mushrooms piled on polenta. Glorious.
Enrico Tomelleri’s braised leek in saor and stracciatella
Greg Malouf’s freekeh with pumpkin and mushrooms
Split pea and coconut soup with yoghurt
Agostino’s mushroom tortelloni with buffalo ricotta
Greg Malouf’s burrata with broad bean and chickpea stew
Whole roasted cauliflower with fermented chilli butter
Celeriac and mushroom salad with parmesan
Phil Wood’s braised broccoli with butter beans, chickpeas and chilli
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Emma McCaskill’s chickpea dhal with papadums
Chickpea, quinoa and kale soup with labne
Honey-ginger roasted carrots by Leonardo’s Pizza Palace
A cheat’s recipe for spinach and ricotta ravioli
Peter Gilmore’s roasted carrots with feta, almonds and sherry caramel
Persian red lentil soup with tahini, beetroot and fried mint
