#vegetarian.

Grilled Goddess Portobello Burgers are a tasty and healthy way to eat a burger. Marinated just right, grilled until smoky and delicious, and then piled high with fresh vegetables and a zesty Goddess sauce made with Greek yogurt. This recipe will satisfy your burger cravings whether you're a vegetarian or just want to try something different without meat.

Ingredients: 4 large Portobello mushroom caps. 1/4 cup extra-virgin olive oil. 2 tablespoons balsamic vinegar. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and black pepper to taste. 4 whole wheat burger buns. 1 cup baby spinach leaves. 1 large tomato, sliced. 1/2 red onion, thinly sliced. 4 slices Swiss cheese optional. 1/4 cup Greek yogurt. 1 tablespoon fresh lemon juice. 1 tablespoon chopped fresh dill. 1 teaspoon honey. 1 teaspoon lemon zest. Hashtags:

From ‘Taranga’s” Khichdi collection. Ingredients: ½ cup dry jowar. ½  cup capsicum (mixed colours) deseeded and diced. ½ peas 1 cup diced potato 1 tbsp. oil. 1 ½ tsp. jeera seeds. ¼ tsp. turmeric. 1tsp. red chilli powder. Pich of asafoetida 2 onions diced. 3 green chillies slit. ½ cup milk. Method: Soak the jowar for 8hrs. pressure cook until soft. Cook the peas and the…

Asparagus & Cheese Tart

Roll out a 320g puff pastry roll onto a baking tray and prick the entire surface with a fork. Baste the entire surface of the pastry with a thin layer of Dijon mustard.

Distribute thin slices of goat's cheese (200g) across the tart and sprinkle with 160g Gruyere cheese (grated).

Distribute around 400g thin asparagus spears* (snapping off the woody ends) across the tart (around 16-24 depending on their size). Season with salt and pepper.

Bake at 200c for 15-20 minutes till bubbly.

* If the asparagus spears are thick, blanch in boiling water for a minute or two before placing on the tart.

Serves 4.

Celeriac Soup with Paprika Oil

Place 2 tbsp olive oil and 30g butter (or use a plant-based alternative) in a pot over medium-high heat. Add 1 small onion, thinly sliced and cook for about 3 minutes.

Add 1 large leek, thinly sliced (paler/tender parts only), 2 garlic cloves, finely chopped, 1 tsp paprika, 1 tsp ground cumin, 1 1/2 tsp salt, and some freshly ground pepper. Stir and cook for 3 minutes.

Add 1kg celeriac (peeled and chopped into 2cm cubes), stir and cook for 10-12 minutes.

Pour over 200ml white wine, keep on a simmer and reduce down a bit for 3 minutes.

Add 450ml whole milk (or use a plant-based alternative) and 750ml stock (vegetable or chicken), bring up to a boil, then reduce to a simmer, and cook for about 30 minutes until the celeriac is very soft. Use an immersion or regular blender to whizz till smooth. I then like to pass the soup through a fine sieve for a really smooth finish.

To make the paprika oil mix together 1 tbs olive oil with 1 tsp paprika and warm through.

Ladle into soup bowls, sprinkle with the paprika oil and some chopped chives, and add a dollop of crème fraiche (optional).

Roasted carrots with whipped goat's cheese

Peel 750g carrots, quarter them lengthways (or cut to an even size) and lay on a baking tray. Sprinkle with 1 tsp cumin seeds, 1 tsp ground cumin, 1/2 tsp ground cinnamon, 1/4 tsp chilli flakes, 1 tbs thyme leaves (fresh or dried), 1 tbs honey (or date molasses) and 1 1/2 tbs olive oil. Season with salt and pepper and toss to mix.

Bake for 10 minutes at 200c. Take out the tray, drizzle with 1 tbsp sherry vinegar, toss again, and return to the oven for another 10 minutes (or until the carrots are nicely charred).

To serve, spread some whipped goat's cheese (recipe here) on a serving platter using the back of a spoon to distribute evenly. Top with the roasted carrots. Sprinkle with za'atar.

Drizzle with pomegranate molasses around the edges of the platter and sprinkle some roasted, chopped hazelnuts over everything.

Mixed beans & grains salad with feta

In a large mixing bowl add 250g of cooked beans and grains (I like to use a canned Italian option) - choose from borlotti, lentils, farro, pearl barley, spelt, etc.

Fry 1 courgette, finely chopped in a little olive oil, till nicely browned and add to the bowl.

Add 1 shallot, finely chopped and 1 tomato, finely chopped and mix into the bowl.

Add 100g feta cheese, finely chopped to the bowl and mix again.

Drizzle with olive oil and balsamic vinegar. Season with salt and pepper. Sprinkle with some freshly chopped herbs (such as parsley or basil).