This punchy dessert has everything – sweetness, acidity, saltiness and umami – which makes the creme fraiche essential for rounding out the flavours and mellowing them a little

Three Indonesian snacking favourites you could find on any street stall (and that just happen to be vegan): aubergine in spicy sambal, sweetcorn fritters, and marinated mushroom skewers

Potato and wilted cavolo nero or spinach, all bound together by a bubbling, cheesy bechamel and coated in toasted breadcrumbs

In the middle of the Venn diagram between my head, heart and stomach are these beans. They’re essentially cannellini beans in a spiced tomato sauce topped with a sprightly, lemony coriander oil. But they are also more than that: they are a taste of home

The much-loved modern Greek moussaka is a firmly meat-and-dairy affair – but it doesn’t have to be

Both the peaches and granita can be made up to a week in advance. The peaches are great on yoghurt, too, so make extra, if you fancy. I’ve used a spent vanilla pod here (ie, a pod saved after scraping out the beans); alternatively, use a quarter-teaspoon of vanilla bean extract

Fresh, full of flavour and impossibly fluffy, meatballs don’t have to contain meat

Zucchini boats are a stunning mouthwatering dish packed with a rich, savory filling with lentils, tomatoes, herbs, walnuts, and parmesan.This recipe is without meat, and it’s suitable for most diets.

Versatile and nutritious, miso butter can be used in many different ways. Melt it over grilled fish or chicken, stir through steamed or baked vegetables, use to sauté mushrooms or eggs in, or add to stews and soups for extra umami flavour. Learn how to make miso butter at home below.

Take care when puréeing the mango. You need a smooth texture, but be careful not to overwork it and risk it turning gluey. This also makes a voluptuous filling for little tarts. Use a pinch of ginger in the pastry or serve the fool in dark chocolate shells. I really cannot emphasise how much the mangoes need to be ripe. For this recipe, you simply cannot get away with any fruit that isn’t. If passion fruit is not your thing, you could bring the sweetness of the mango out with the addition of a few crushed raspberries instead.

For north Indians, rajma, or dense, fudgy kidney beans cooked in a richly spiced sauce and served with crisp onions and saffron-flecked rice, is nostalgia in a bowl. I like it with a dollop of Greek yoghurt and some lime pickle

This easy weeknight recipe is elevated by the crunchy pangrattato topping, which is one of my favourite things to make with leftover breadcrumbs (if you’ve got a packet of bought dry white breadcrumbs or panko, they’ll work perfectly here, too)

If you can’t get hold of chard, use spinach or another leafy green in this warming soup. Some grated parmesan would go very nicely here, as would some buttered bread to mop everything up

Tahini salad is an easy recipe that combines a deliciously creamy tahini dressing with fresh, crunchy vegetables.It’s perfect as a standalone lunch, healthy dinner, or flavorful side dish, bringing Mediterranean and Middle Eastern flavors to your table.

Why tinned tomatoes are the ultimate safety-net ingredient

This versatile Catalan classic can be used in myriad ways: eaten with griddled or roast calcots or baby leeks, spread on toast and topped with a slice of goat’s cheese, as a dip for spring vegetables, tossed through cooked pasta with fried greens

The natural sweetness of the peas and onions goes a long way to making this very simple dish, with very few ingredients, taste rather special

This creamy cherry tomato pasta is coated in a delicious sauce made with naturally sweet and juicy tomatoes cooked with olive oil, garlic, and basil.This recipe cannot be simpler, and the sauce is ready in the time it takes to cook the pasta. This a favorite tasty meal for a quick lunch or weeknight dinner.

Tomato pesto or Sicilian pesto is a variation of Italian basil pesto made with typical Sicilian ingredients like ricotta, tomatoes, pine nuts or almonds, and fresh basil.This Sicilian pesto recipe is special because it uses fresh ricotta, which adds a creamy texture and wonderful flavor.

Falafel are cute and tasty chickpea patties with a crispy outer crust and a soft, compact, and tasty interior.They are packed with flavor from nutty chickpeas, fresh herbs, and fragrant spices.

Fried fish with a delicious and piquant herb-rich pea purée

The sweet potato provides slow-release carbs that make this the ideal fuel for a long cycle ride – and a tasty snack at home

Make summer's sweet corn into a relish perfect for hot dogs, burgers, and more.

Griddled leeks, mash and baked sweet potatoes, generously anointed with butter, are perfect for changeable spring days

Jamie's vegetarian Christmas centrepiece is so good, it will rival your roast turkey! This is sure to go down a storm with vegetarians and meat-eaters alike.

This Mexican-style chilli sensation is packed with a mix of 5-veggies and 3-beans, making it flavoursome and extremely healthy.

This quick and easy weeknight meal of salmon gently poached in a Thai-inspired red curry is made in the microwave and can be made in under 30 minutes.

Ratatouille is one of those dishes that has become so popular worldwide, it’s hard to remember where it came from originally. No mere vegetable stew, ratatouille is only really worth making in high summer: kept in the fridge, it will repay your efforts every time you open the door. Great served warm with barbecued fish or at room temperature with bread

This Sicilian dish of eggplant and other vegetables sautéed in a sweet and sour sauce is shockingly flavorful. Packed with extra-virgin olive oil, raisins, pine nuts, herbs, vinegar, sugar, and a slew of other ingredients, it's the kind of dish you have to recalibrate your whole mouth for in order to really appreciate.

The natural sweetness of the peas and onions goes a long way to making this very simple dish, with very few ingredients, taste rather special

The tomatoes break down into a wonderful sauce for the rosemary-spiked beans and kale, and the thing that elevates it from nice to something special is the quick homemade pesto, which you can whip up while the cassoulet is cooking

A warming, nutritious, crunchy midweek treat. By Nigel Slater

My introduction to korma was in a curry house on Brick Lane, east London. I was 18. Until then, I had always seen korma as the curry for people who were scared of curries, but this one was different: delicate, creamy, and with the faintest hints of cardamom and pepper. Fast-forward to today, and I’m now an out-and-out korma lover. I see it for what it is, not for what it isn’t, and love the subtleties, textures and nostalgic joy of this curry house staple

Make this traditional North Indian matar paneer—with paneer and peas simmered in tomato sauce—in just around 30 minutes.

This dried fruit compote recipe is the perfect ending to a filling Passover Seder feast. It also works well for a Shabbat dessert or Tu B'Shvat treat.

Deeply savoury miso onions, warming bowls of coconut noodles – recipes to celebrate the wealth of the cold season’s vegetables

Once, these special leaves were the preserve of upmarket Italian restaurants only, but these days they make regular cameos in farmers’ markets and even some supermarkets. If you can’t find them, use red endive (chicory) instead, but because bitterness varies between the different breeds, so add the agave syrup to taste

One of my favourite earthly pleasures is a Thai curry. For years, my favourite was green curry, but after a recent trip to Phuket, that has been trumped by gaeng som, or hot-and-sour curry. It’s hugely enlivening to the max, and rescued from being eye-wateringly tart by a touch of sweetness and some heat

One-pot meals Cut down on the washing-up with these all-in-one dishes, including pork ribs with dumplings, chard gratin and Korean beef stew

This ‘cake’ was a revelation to me: who would have thought you could cook pasta for two hours and end up with something fresh, super-comforting and full of texture? Serve hot for lunch or dinner, or leave to cool and cut into wedges