Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 190C/fan 170C/gas 5. Butter a 22cm square baking tin and line with baking paper, leaving the ends overhanging.
Put the flour and butter in a food processor and pulse until breadcrumb texture. Add the sugar and pulse a couple of times, then add 1-2 tsp of milk and pulse to just bring it together. Tip out into the base of the tin and flatten out using the back of a tablespoon. Bake for 20 minutes until golden, then cool. Turn the oven down to 180C/fan 160C/gas 4.
Whizz the blueberries to a purée in a food processor, then push through a sieve. Put in a pan with 30g of the caster sugar and simmer until sugar has dissolved, then boil for 3-4 minutes until thickened. Whisk the lemon zest and juice with the eggs and the rest of the sugar until light and foamy, then gradually whisk in the flour. Pour over the base and drizzle over the blueberry purée. Bake for 20-25 minutes, until just set. Cool completely in the tin before cutting into bars.