Creamy White Beans and Leeks

Mushroom Wellington, Mushroom Gravy, Crispy New Potatoes and Maple-glazed Carrots

Roasted Parsnip and Chestnut Pâté

Mushroom Ragout with Steamed Leeks and Hasselback Potatoes

Wintergreen Soup with Quinoa and Black Beans

Stuffed Aubergine with Saffron Yoghurt and Pomegranate Seeds

Baked Eggs in Tomato and Lentils with Goat’s Cheese Sauce

Pearl Barley and White Bean Stew

Stuffed Butternut Squash with Feta

Warm Salad with Lentils, Cauliflower and Beans

Mixed Grain Pilaf with Beetroot

Ricotta, Mint and Courgette Lasagne