Vegan

Loaded with olives, herbs and juicy capsicum, this crunchy salad is easy to whip up and great for a packed lunch.

Roasting really intensifies the flavour of tomatoes, so one of the delights of this roasted tomato salad is actually being able to taste the subtle differences between different varieties of tomato.

The delicate flavour of tarragon is beautiful paired with the bitter leaves of a mixed mesclun salad.

It's actually quite easy to skin whole hazelnuts. Just roast in a moderate oven for 10-15 minutes, then wrap in a tea-towel for one minute for the steam to loosen the skins, rub inside the towel to remove skins and then cool.

Delicate shreds of lettuce tossed with spring onion and a zingy red wine dressing make this deceptively simple spring salad a mouthwatering side dish.

You can add a small fresh chilli to each jar if you like your oven-dried tomatoes spicy. Egg tomatoes are perfect for this recipe as they don't have many seeds, but you can use any variety just make sure you choose ripe unblemished tomatoes.

Fluffy, fragrant and full of spices, this beautiful yellow coconut rice goes beautifully alongside traditional Indian curries.

The perfect combination of sweet and zesty, this shimmering marmalade is beautiful spread on toast for breakfast or given as gifts to loved ones.

You need one medium pomegranate for this recipe. Note