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

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
