Baked Beetroot - Beetroot is usually served cold in salads, but it is also delicious served hot. Be careful when preparing the beetroots for cooking in a conventional oven — if the skin is damaged the colour will 'bleed' during baking. For the same reason, do not prod them with a fork to see if they are done, but instead test whether the skin slides off easily.
Baked Onions With Nut Stuffing - Choose onions that are hard, with no obvious soft spots, and avoid any that are showing signs of sprouting. Although raw onions are known for their pungent smell, when cooked they have a mild, sweet flavour which contrasts well with the cheesy stuffing.
Broad Bean Bake - Broad beans were eaten by the Egyptians and Romans, and have been cultivated in Britain for hundreds of years. They were often served at feasts in the sixteenth and seventeenth centuries. Although savory is not one of the most widely used herbs in cooking, it is worth seeking it out especially for this recipe, as it was traditionally used to flavour beans.
Buttered Broccoli With Almonds - The delicious crunch of almonds makes broccoli into some thing quite special. Broccoli does not keep well, so buy it as fresh as possible, without any signs of yellowing. Beware of overcooking it — some crispness should be retained.
Carrot And Garlic Dip - Everyone loves to scoop up mouthfuls of a smooth dip on pieces of crunchy raw vegetable. Here, a puree of cooked carrot is blended with creamy natural yogurt and lightly spiced to make a very more-ish mixture.
Cauliflower And Potato Bake - Cauliflower is available, all year round and is often eaten with a rich creamy sauce, as in this recipe. Freshly grated nutmeg and garlic add flavour to the sauce, which is soaked up delidously by the potatoes.
Cauliflower Cheese And Tomatoes - The smoothness of the cheese sauce contrasts well with the slight crispness of the cauliflower. Double Gloucester is a pale, mild cheese with a gentle, salty tang. Worcestershire sauce and chutney give a lively depth of flavour to this dish.
Celeriac With Tomato Sauce - Celeriac tastes much like celery, but is a knobbly vegetable that looks like a rough turnip and can vary from about the size of a large apple to as big as a coconut.
Cheesy Potato Pie - Buy maincrop potatoes rather than new for this recipe. Maris Piper is particularly good for mashing, or you could use Desiree, recognisable by its red skin. Cotswold cheese, a mixture of Double Gloucester cheese and chives, gives a lovely flavour to the crispy potato topping.
Cinnamon Toast - Sugar and spice are extremely nice in this old-fashioned nursery tea-time recipe, which still tastes just as good today. You can substitute 2.5 ml (1/2 tsp) ground mixed spice, ground ginger or coriander, or a little grated nutmeg for the cinnamon.
Country Mushrooms - Tarragon is very distinctive and marries well with mushrooms. Soured cream gives a hint of piquancy.
Creamed Parsnips - This smooth puree is an excellent accompaniment to roast meats, poultry and game, and makes a pleasant change from roast parsnips. This was a popular dish in the 16th and 17th centuries, when food with a sweet flavour, such as parsnips, was often served as a complement to savoury dishes.
Jacket Potatoes - Choose large, unblemished potatoes of roughly the same size.
Macaroni And Broccoli Cheese - Macaroni Cheese has been popular family fare since Victorian times, when it was fashionable to give a British slant to traditional Italian dishes. This modern version uses British Red Leicester cheese, wholewheat pasta, and broccoli. If you have never used wholewheat pasta before you will find the flavour stronger and nuttier than the plain kind.
Mixed Bean Salad - An attractive mixture of shapes, colours and textures make this an interesting salad. The natural yogurt dressing adds a pleasing sharpness.
Mixed Vegetable Ring - Everyone gets a piece of the cheesy ring and a generous helping of the filling, made from juicy Mediterranean vegetables.
Parsnip And Lentil Pots - Like all vegetables, parsnips should be used as fresh as possible. If you do need to keep them for a day or two, buy them unwashed and store in a cool, dry place. Always buy firm parsnips that have a good creamy colour, with no brown patches.
Potato Scones - These scones need to be made from floury potatoes such as Pentland Squire or Maris Piper which will mash well without lumps. You can use kftover cold cooked potatoes, but for the best and lightest flavour boil them freshly. If using leftovers, warm them in a conventional or microwave oven before working in the flour and proceeding with the recipe.
Red Cabbage With Pears - This recipe rings the changes on the old favourite, cabbage with apples, using pears instead. All varieties of dessert pears can be used successfully in this dish, which has a gentle, mellow flavour after long, slow cooking. It's a perfect accompaniment for bacon.
Red Kidney Bean Hot Pot - Make this dish in the late summer or earty autumn, when runner beans, courgettes and celery are all in season together. Ensure that the dried beans are simmered for the full time given in the recipe. Substitute a 397 g (14 oz) can kidney beans to speed things up, if you prefer.
Runner Beans With Onions And Tomatoes - Runner beans used to be grown for their attractive red flowers and have only been produced for food since the last century. They are grown mainly in the south of England.
Savoury Nut Burgers - Moist and nutty inside, crispy and well browned outside, these tempting burgers will be just as popular with non-vegetarians.
Spicy Chick-Peas And Swede - Swedes are a variety of turnip originally introduced to Britain from Sweden. They have a delicate flavour and good colour which is useful in stews or makes a delicious puree.
Spinach Pancakes - In this mouth-watering variation on the pancake theme, chopped spinach is added to the batter, to make pretty green pancakes with a delicious flavour.
Spinach Roll - Fromage frais is an unripened, soft fresh cheese. Many different types are stocked by supermarkets and delicatessens, and they all have one thing in common —their light, fresh taste. The fat content, however, varies widely, so check the labels before buying.
Spinach Timbales - These light spinach, cheese and egg starters take their name from the round moulds with straight or slightly sloping sides in which they were originally baked, catted timbales. This version is cooked in more readily available ramekin dishes.
Spring Vegetable Omelette - Spring greens, or unhearted young cabbages, can usually be found in the shops all year round, despite their name. They need only light cooking and should keep a bit of crunch.
Stuffed Cabbage Parcels - Tempting food for cold weather eating, Kidney beans and lean minced pork are used in the stuffing, and a sprinklir of tangy Cheddar adds last minute flavour.
Stuffed Marrow - This recipe makes the most of English root vegetables.
Vegetable Curry - Spices were very costly until the 16th century, because they had to be brought to Britain overland from the East.
Vegetable Terrine - Stunningly striped in cream and orange layers of pureed cauliflower and carrot, this is an eye-catching dish that is perfect for a dinner party. The name comes from a covered French cooking dish called a terrine but you can always use a loaf-tin.
Vegetarian Roast - This recipe makes a 'loaf' which slices well and can be served hot or cold.
Vegetarian Medley - Protein-rich pulses combine with fresh vegetables, fresh and dried fruit, nuts and dairy products to make an exceptionally well-balanced, nutritious vegetarian meal,