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17 recipes
330 cal
Flatbread

Tekebash & Saba: Recipes from the Horn of Africa

Saba Alemayoh

606 cal
Fried feta with sesame seeds & honey

The Food & Cooking of Greece

Rena Salaman

298 cal
Cucumber with feta Cheese and Mint

The Foods of Greece

Aglaia Kremezi

459 cal
Sweet Potato, Courgette and Feta Fritters

Brunch with Brother Marcus

Tasos Gaitanos and Alex Large

(2)

292 cal
Wild Garlic & English Blue Cheese Tart

Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad

Karen Burns-Booth

(1)

114 cal
Stir-Fried Baby Aubergines with Chilli

Taste Tibet: Family recipes from the Himalayas

Yeshi Jampa and Julie Kleeman

657 cal
Artichoke and saffron ragoût with lemon aioli

The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

Nicola Graimes

848 cal
Goat’s Cheese and Leek Tart

Bourke Street Bakery

David McGuinness and Paul Allam

1445 cal
Fig, Prosciutto and Gorgonzola Pissaladière

Bourke Street Bakery

David McGuinness and Paul Allam

233 cal
Roasted Eggplant Raita

The Flavor Equation

Nik Sharma

(3)

1041 cal
Pumpkin & Goats’ Cheese Lasagne

French Countryside Cooking

Daniel Galmiche

420 cal
Smoky Lentil and Bean Chilli

Wholesome

Sarah Graham

138 cal
Halloumi & Sweetcorn Fritters

We're Hungry!: Batch Cooking Your Family Will Love

Ciara Attwell

(3)

941 cal
Vegetable tart tatin

Lucy's Food: Minimum Effort, Maximum Impact!

Lucy Cufflin

405 cal
Sweetcorn fritters

Lucy's Food: Minimum Effort, Maximum Impact!

Lucy Cufflin

Three Middle Eastern Dips with Grilled Pita

Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation

Jaclyn Pestka, Lou Sackett and Wayne Gisslen

554 cal
Slow–Roasted Tomato, Chickpea, Halloumi and French Bean Salad

The Vegetarian Kitchen

Prue Leith and Peta Leith

(8)