Pea and za’atar falafel
Turn to your freezer for this fresh take on a deliciously healthy snack
Chickpea fattoush salad
A gluten free twist on the Middle Eastern classic, replaces pitta with roasted chickpeas
Courgette, pea and mint soup with granary batons
This gorgeously green soup is delicious hot or chilled.
Asparagus with jammy egg and pickle dressing
Perfect partners for one of our hero veggies
Smoky aubergine, chilli and feta pizzas
A mouthwatering, Israeli take on the Italian classic
Pesach aubergine ‘secret ingredient’ matzah bake
Growing up in Soviet Russia, a box of matzah was something you kept hidden
Caper puttanesca
A classic Italian favourite that will become your storecupboard staple
Chickpea and root vegetable tagine
A hearty, budget-conscious winter warmer
Heartwarming Hlelem soup
Comforting, warming and packed with healthy pulses
Savoury pulled mushroom and tofu “brisket”
This vegan version of a traditional favourite really delivers on flavour
Meet Micah Siva, the Instagrammer reinventing Jewish nosh
Siva’s new book offers plant-forward recipes for all our staples
Rainbow hummus trio
All delicious – which one will you choose?
Tofu 'steak' with sweet chilli sauce
Perfect, plant-based, parev main course
Mashed potato breakfast farls
These potato farls from Laura Goodman’s utterly indulgent book — Carbs — are the (almost) latkes you can eat for breakfast.
Marmalade-roasted carrots and chickpeas with dates and feta
Sticky sweet, delicious and eco-friendly – the perfect root veg recipe
Recipe: Pomegranate lentil tabbouleh
Switch up simple salad ingredients with juicy pomegranate seeds, earthy lentils and buckets of fresh herbs
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