Rejuvenate spring breakfasts with these colourful, plant-packed recipes
Breakfast repertoire needing a little spring refresh? Uplift your mornings with these vibrant recipes packed with plant protein and fibre
Spring clean your breakfast routine with our recipes to help you escape a winter rut. January may be all about new year resolutions, but it can be difficult to stick to any drastic regimes when it's cold, dark and miserable outside. With the arrival of spring, bring vibrancy to your breakfast with a tricolour stack of pancakes, golden turmeric bircher bowl, zingy rhubarb and yogurt pots and more in-season inspiration. Find out more ways to bring joy this spring, along with even more spring inspiration. Next read about 30 gut-friendly ways to sneak in extra plant foods to hit your weekly target, then how to eat 30 plant foods a week. Discover our plant-packed recipes to keep you thriving as the seasons change and then try our wholesome and hearty plant-forward recipes. Vibrant spring breakfast ideas Rhubarb breakfast pots Is there anything more beautiful than those first stems of forced rhubarb? Roast it until really tender, then layer up with your favourite Greek yogurt and top with a plant-packed homemade granola for texture and flavour. View Green Video on the source website Mocha porridge This porridge is swirled with a homemade cocoa powder and freshly brewed espresso drizzle to give your morning a little boost. Load up with toasted nuts and slices of banana to further increase the plant foods. View Green Video on the source website Golden milk bircher A breakfast that leans slightly more savoury, this golden milk bircher also packs a punch with its warming spices of ground turmeric, cinnamon, ginger, cardamom and a grating of black pepper to help increase absorption. View Green Video on the source website Quinoa porridge Give your breakfast a protein boost without any artificial powders. A complete, plant-based protein, quinoa adds protein and fibre to this porridge bowl along with a nutty taste and texture. View Green Video on the source website Vegan pancakes Treat yourself to a colourful brunch with a stack of these vibrant pancakes. After making your pancake batter, divide it into three equal portions. Add a couple of handfuls of spinach into one, roughly 30g of grated carrot into another and 30g of chopped cooked beetroot into the last one. Blend each of them until you have a smooth batter, then cook your pancakes as written in the recipe. View Green Video on the source website Kimchi and beans shakshuka Get your day off to a nourishing start with this veg-packed shakshuka. If you want to make a fully vegan version (with extra plant points, too) you can blend a block of silken tofu with ½ tsp of turmeric, 1 tbsp of nutritional yeast and seasoning to use in the place of eggs. For extra nourishment, I've added in half a chopped red pepper, a few handfuls of spinach and wholemeal bread instead of white. View Green Video on the source website High protein yogurt bowl For a spring twist on this simple yet delicious yogurt bowl, make a blood orange and rhubarb compote and serve it with our healthy granola. View Green Video on the source website Matcha overnight oats Give your overnight oats a caffeine-boost by adding 1 tsp of matcha powder into the oat mixture. For extra plants, add 1 tbsp of ground flaxseed. Layer up your overnight oats with coconut yogurt and top with pumpkin seeds and frozen raspberries. View Green Video on the source website Blackberry crumble baked oats For a seasonal, plant-packed twist, cut up two apples and sprinkle with cinnamon. Simmer with 250ml milk of your choice until the apple pieces have softened. Add them to your baked oats with some chopped toasted pecans and mix. Make your crumble topping with 2 tbsp oats, a pinch of mixed spice, a sprinkle of brown sugar and a splash of milk to hold it together. Dot over the top of your baked oats and bake until golden. View Green Video on the source website Masala french toast with coriander chutney If you want to make a plant-packed batter, whisk chickpea flour with soy milk to achieve the thickness of an eggy batter. Then stir in the seasonings as below. Use wholemeal seeded bread rather than regular white for extra fibre, then top with sliced avocado for even more plants. View Green Video on the source website Cherry bakewell baked oats For an extra plant point, substitute the two eggs for two tbsp flaxseed mixed with 6 tbsp hot water. Allow it to sit for 5-10 minutes until gloopy. For a cherry bakewell version, substitute the vanilla extract for almond extract, add 50g ground almonds, then fold through a handful of frozen cherries. Top with a sprinkling of flaked almonds before baking, then dust with icing sugar when cool. View Green Video on the source website Pumpkin seed butter If you have a high speed blender, you'll be surprised by how easy it is to make your own homemade pumpkin seed butter. Spread it on toast, drizzle on pancakes or simply enjoy it by the spoon! View Green Video on the source website Smashed green beans on toast Make your toast topper go further – and boost the plant points – by mashing in some fresh avocado. Sprinkle a mixture of seeds on top for more plants, as well as sun-dried tomatoes for added skin benefits. View Green Video on the source website Blended overnight oats To up the plant points of these overnight oats, I added a handful of frozen mixed berries and blended the mixture with a pinch of spirulina and 2 tbsp flaxseed. The next day, top your overnight oats with even more plants – here I used chopped pistachios, goji berries, frozen blueberries and mixed seeds. View Green Video on the source website
If you’re not following a plant-based diet this crispy rice and tofu salad tastes even better with a drizzle of Japanese Kewpie mayo
Try crispy rice and tofu salad, then discover our tofu katsu curry, tofu piccata, mapo tofu and more tofu recipes. Crispy rice and tofu salad recipe
This recipe is perfect for using up slightly wilted bags of leaves and salad that may be lurking in the fridge
Try our green spring clean soup, then discover butternut squash soup, pea and mint soup, parsnip and apple soup and more healthy soup recipes. Green spring clean soup recipe
Delicious tomato chutney with chilli, coconut and curry leaves. Traditionally this pachadi is eaten with soft dosai or as part of a feast
Try Maunika Gowardhan's thakkali pachadi, then discover chole palak, rajma tikki, Maharashtrian dhal and chettinad chicken fry. Thakkali pachadi recipe
Oyster mushrooms have a meaty texture and mild flavour, and soak up the bold flavours of the miso and chilli sauce. Make these speedy pulled mushroom tacos for an ideal work from home lunch
Try our shredded oyster mushroom, miso and chilli tacos, then discover vegan tacos, chicken tacos, quick pork tacos and more Mexican-style recipes. Shredded oyster mushroom, miso and chilli tacos recipe
New potato, raclette and spring onion galette
If you are new to pastry, try this new potato, raclette and spring onion galette for a rustic and hearty bake
Try Georgie Mullen's new potato, raclette and spring onion galette, then discover tomato galette with cheddar pastry, sweet potato and brie galette or garlic mushroom and brie galette. Georgie says: "I love making pastry – rubbing the flour and butter between my fingertips might be the most therapeutic job in the kitchen." You do need a mandoline for best results here. The potatoes should be sliced so thinly you can see light through them. Mandolines are more than worth the investment and will save you time in everyday cooking. I use mine almost every day. New potato, raclette and spring onion galette recipe
Purple sprouting broccoli tempura with wild garlic aïoli
This broccoli tempura recipe works beautifully as a starter or as a snack with a cocktail. It’s a little plate of green magic
Try Georgie Mullen’s purple sprouting broccoli tempura with wild garlic aïoli, then discover charred purple sprouting broccoli with tahini yogurt and spiced seeds, broccoli stir-fry, gnocchi with crispy purple sprouting broccoli and garlic butter or lemon-crusted salmon with purple sprouting broccoli. Georgie says: "Purple sprouting broccoli always feels like a small seasonal celebration, the first signs of green after months of root veg and stews. This recipe works beautifully as a starter or as a snack with a cocktail. It’s a little plate of green magic." The secrets to perfectly light, crisp tempura batter are ice-cold sparkling water, to not overmix the batter and to get your oil to the right temperature. To test, drop a small amount of batter into the oil – it should immediately bubble up and float. But if the oil gets too hot, the batter will burn before the broccoli has cooked through. Test the temperature with the first few and you’ll get there. The wild garlic aïoli can be made up to three days ahead. Purple sprouting broccoli tempura with wild garlic aïoli recipe
This beetroot carpaccio with stracciatella make a brilliant starter – serve it on a big platter for sharing and hand round extra pistachio pesto for people that want it
Try our beetroot carpaccio with stracciatella and pistachio pesto, then discover beetroot and goat's cheese salad, beetroot soup, beetroot risotto and more beetroot recipes. Stracciatella is the creamy inside of a burrata – find it in tubs or just tear a couple of burratas over the beets. Cook’s tip: Boost your plant points "Using two different colours of beetroot gives you an extra plant point - just make sure to pickle them in separate bowls so the colours don't bleed. For a seasonal twist, use 25 grams of wild garlic leaves in the place of the garlic and reduce the basil to 50 grams. I've served my carpaccio with seeded crackers for even more plant variety and fibre." View Green Video on the source website Note these changes to the recipe will alter the nutritional information displayed. Here are more ways to boost your plant points and plant-packed recipes. Beetroot carpaccio with stracciatella and pistachio pesto recipe
8 Jerusalem artichoke recipes to make the most of this sweet, earthy root vegetable
Make the most of this sweet, mushroomy root with our Jerusalem artichoke recipes, from hazelnut risotto to creamy soup, or served with miso butter
Looking for Jerusalem artichoke recipes? Want the best artichoke soup? Try our ideas below and check out our globe artichoke recipes. Though it may not look as pretty, Jerusalem artichoke is a variety of sunflower. We use its earthy to add umami to vegetarian entertaining dishes and wintery side dishes. When is Jerusalem artichoke in season?
71 cauliflower recipes which make veg the star of the show
We have plenty of cauliflower recipes to celebrate this versatile brassica, from classic cauliflower cheese and whole roast cauliflower to soups and curries
Want to know the best way to use cauliflower? Discover our best cauliflower cheese, warming cauli curries, healthy cauliflower salads and lots of new ways with this budget-friendly veg. We also have cauliflower steak recipes or whole roast cauliflower ideas. Want expert advice for growing your own crop? Learn how to grow your own cauliflower from our friends at Gardeners’ World. For more vibrant veg dishes, check out our broccoli recipes and fennel recipes.
Curry leaf tomatoes on yogurt with bombay mix
When I’m hosting I want dishes that can be made ahead of time, so I’m doing the bare minimum and enjoying time with my guests. This can be served as a starter with drinks or together with the main.
Try Nisha's curry leaf tomatoes on yogurt with bombay mix, then discover our paneer tikka masala, halloumi curry, vegetarian curry, sweet potato and chickpea curry and vegetarian chilli. Also discover more of our paneer recipes. Curry leaf tomatoes on yogurt with bombay mix recipe
69 halloumi recipes to make the most of this unique squeaky cheese
Make the most of this unique, squeaky cheese to create veggie burgers, vibrant salads and meat-free entertaining dishes
Looking for halloumi recipes? Make the most of this wonderful, squeaky cheese with our ultimate recipe collection. Halloumi can stand up to a BBQ really well – ideal for skewers, vegetarian burger fillings and hearty salads. It's also great baked as it soaks up the flavours whilst baking, making it an easy way to add extra welly to your dishes. Hasselbacking halloumi opens up more surface area for maximum crispness, so it's worth trying out this technique in some of the recipes below. The simplest way to cook halloumi is to just fry slices in a dry non-stick frying pan. You don’t need any oil and in fact dry-frying helps create a lovely golden crust on the outside of the cheese whilst the inside will be soft and squishy and ready to add to a salad. Next, try our vegetarian BBQ recipes, paneer recipes and vegetarian salads.
16 vegan pasta recipes for meat-free satisfaction
Try our plant-based pasta dishes that pack in flavour whilst being meat and dairy free, from vegan bolognese to cauliflower carbonara
Looking for vegan pasta recipes? From vegan carbonara to meat-free bolognese, we have plant-based versions of all the classics to try. Veg is the star in many of these vegan dishes, to create vibrant sauces for tortellini, tagliatelle, spaghetti and more. You can even make your own vegan pesto. Next, check out our vegan dinner recipes, healthy vegan meals, vegan comfort food recipes and our healthy vegan breakfasts.
Tahini tofu veg bowl with sesame lime dressing
Dress a vibrant bowl of goodness (think sweet potato, silken tofu and kale) with a fresh sesame and lime dressing.
Try our tahini tofu veg bowl with sesame lime dressing, then discover tofu piccata, tofu stir-fry, cauliflower fried rice with crispy baked tofu and more tofu recipes. Toast the sesame seeds yourself while the oven is on for the sweet potatoes. They should only take around 10 minutes until crisp and fragrant. Tahini tofu veg bowl with sesame lime dressing recipe
Try serving the noodles in this veg-packed dinner with a jammy boiled egg for an extra hit of protein.
Try our mushroom udon noodle traybake, then discover tofu stir-fry, mushroom stir-fry, ginger chicken stir fry and more stir-fry recipes. Cook’s tip: Boost your plant points "Up the plant foods and gut health benefits with a serving of kimchi on the side. Add a sprinkle of fresh coriander at the end, as well as both black and white sesame seeds to boost the plant points by four. Using a mixture of mushrooms in this easy traybake adds even more plant foods, as different varieties of the same plant count as separate points." View Green Video on the source website Note these changes to the recipe will alter the nutritional information displayed. Here are more ways to boost your plant points and plant-packed recipes. Mushroom udon noodle traybake recipe
Halloumi schnitzel with harissa honey drizzle and crispy apple slaw
You can schnitz anything! This breaded halloumi version is a textural delight, with the bouncy cheese in a crisp, golden shell served with a spicy honey and a cool crunchy slaw.
Try our halloumi schnitzel with harissa honey drizzle and crispy apple slaw, then discover air fryer halloumi fries, halloumi souvlaki, halloumi kebabs, grilled halloumi salad and more halloumi recipes. Halloumi schnitzel with harissa honey drizzle and crispy apple slaw recipe
Roasted beetroot, crisp apple and dill come together in a sharp honey and mustard dressing for a bright, crunchy Nordic salad ideal for winter spreads and festive gatherings.
Recipe author Sebastian Graus says, "Every Christmas my Finnish mum made rosolli, a jewel-bright beetroot salad that’s a staple on Finnish festive tables. Its freshness cuts beautifully through the heavier parts of the feast”. Try Sebastian's Swedish roasted beet and apple salad, then discover beetroot soup, beetroot and goat's cheese salad, beetroot burgers and more brilliant beetroot recipes. Swedish roasted beet and apple salad recipe
Kimchi adds a spicy, tangy kick to this easy shakshuka, served with plenty of crusty bread
Try our kimchi and beans shakshuka, then discover our homemade kimchi recipe, spring greens shakshuka, vegan shakshuka, eggs benedict, chorizo brunch eggs and more of the best breakfast ideas with eggs. Cook’s tip: Boost your plant points "For extra plants, you can add half a chopped red pepper into the frying pan after the spring onions, cooking for a few minutes until starting to soften. I added a few handfuls of spinach to wilt into the sauce at the end, plus a sprinkling of parsley on top. For a plant-based egg swap - which adds 1½ plant points - blend a block of silken tofu with ½ tsp of turmeric, 1 tbsp of nutritional yeast and seasoning. Finally, swapping white bread for wholemeal easily adds another plant point." View Green Video on the source website Note these changes to the recipe will alter the nutritional information displayed. Here are more ways to boost your plant points and plant-packed recipes. Kimchi and beans shakshuka recipe
Spiced veggie one-pot with crispy halloumi and sprout crumb
Celebrate winter veg (think parsnips and brussels sprouts) in this comforting one-pot, flavoured with rose harissa and ras el hanout
Try our spiced veggie one-pot with crispy halloumi and sprout crumb, then discover braised courgettes and cannellini beans, one-pot creamy lemon and spinach ravioli, gigantes plaki and one-pot vegetarian pasta. Swap the chard for spinach if you prefer. Gordal or queen chickpeas are bigger and more flavoursome but you can use two cans of standard chickpeas if you prefer. Spiced veggie one-pot with crispy halloumi and sprout crumb recipe
This seriously swanky starter is made with some of my favourite winter produce: tart blood oranges and crisp fennel, doused in a lovely tangy dressing
Try our blood orange, burrata and fennel salad, then discover our Greek salad, wedge salad, goat's cheese salad and Sicilian salad, as well as more fennel recipes. The burrata (as always) steals the show and, to help you get that effortless ooze, just get it out of the fridge an hour before serving. Blood orange, burrata and fennel salad recipe
I’m a big fan of cauliflower – I always love to take humble ingredients and make them the star of a dish
Try Imad Alarnab's roasted curried cauliflower, then discover pan-roasted cauliflower steaks, bang bang cauliflower, Gobi Manchurian and more roasted cauliflower recipes. Roasted curried cauliflower recipe
Meaty mushrooms and mouth-warming sichuan peppercorns make this a lovely bowl of comfort
Try our soy butter and mushroom pappardelle, then discover mushroom pasta, mushroom gnocchi and mushroom ravioli. Using pappardelle or even tagliatelle as a substitute for flat noodles works really well and gives you that essential slippery mouth feel. Soy butter and mushroom pappardelle recipe
Our comforting veggie pie recipes are perfect for entertaining. From feta and spinach filo pie to creamy leek puff pastry, we've got lots of inspiration
There's nothing like a warming pie with a golden crust and delicious filling. Our vegetarian pie recipes make for easy meat-free entertaining ideas. Serve up an indulgently gooey cheese pastry or tuck into a hearty vegetarian shepherd's pie recipe. We've got plenty of ways to make the perfect vegetable pie, from classic puff pastry and lighter filo slices to modern twists inspired from different cuisines. Try our ideas below then check out more of our vegetarian entertaining ideas. If you're looking for more meat-free recipes check out our quick vegetarian recipes and christmas vegetarian alternatives. We've got our top vegan recipes, too. Plus, achieve perfect pastry with this easy full-proof flaky pie dough here or see our collection of the best pie recipes.
Our perfect pumpkin recipes make the most of this vibrant autumnal veg in everything from comforting curries and soups to pumpkin pie, donuts and muffins
Looking for pumpkin recipes? Roast pumpkin is an autumnal classic, so try it in pumpkin soup, curry and the ultimate pumpkin pie. We're big on zero waste at olive, so we've also included ideas for how to use pumpkin seeds (savoury granola anyone?). Whether it's Thanksgiving or Halloween, we've got a pumpkin recipe for every occasion (Be careful, though, as not all carving pumpkins are edible!). Want expert advice for growing your own crop? Learn how to grow your own pumpkins from our friends at Gardeners' World. Pumpkin recipes Baked baby pumpkin with red curry prawns Red curry prawns are combined with baked pumpkins in this gluten-free main. You could use small butternut squashes instead – the cooking time might need to be adjusted, however. Pumpkin soup Serve this in big mugs with fat fingers of melty cheese toasties for dipping. See more of our favourite autumn soup recipes. Thai pumpkin curry (gaeng fak thong) Make the most of seasonal pumpkins or butternut squash in this Thai curry, flavoured with dill, fish sauce and homemade red and green chilli paste. Pumpkin gingerbread milk Make the most of canned pumpkin in this warming winter drink, perfect for sipping alongside a meditation or mindfulness session. Pumpkin pie The best pumpkin pie. Designed to impress, this rich creamy pud uses bought pastry, making it easy but still a special bake. Maple cream goes on the side. Bake one of our sweet tart recipes for your next gathering. Pumpkin risotto This hearty, warming risotto sees chunks of pumpkin roasted with mace and garlic until golden and caramelised, before being stirred through silky risotto and finished with crispy sage. Pumpkin spice latte Follow expert barista Celeste Wong's step-by-step guide to making the perfect version of this comforting, autumnal coffee. Check out more autumn coffee ideas including a cinnamon toast crunch coffee... Pumpkin falafels These falafels are fun to share, adaptable, vegan and gluten-free. Serve with a cashew 'tahini' sauce and shredded red cabbage salad for a feast. This recipe comes from London's Honey & Co restaurant. Pumpkin cake Dotted with nuts and flavoured with maple syrup, this seasonal pumpkin cake is finished with a zesty soft cheese topping. Perfect for a Halloween treat or Bonfire Night slice. Pumpkin curry Make the most of pumpkin season with this easy, warming one-pot. Discover more vegetarian curry recipes, from aubergine dhansak to paneer tikka masala. Pumpkin gnudi Straight from The Baring pub kitchen, this recipe for pumpkin and ricotta dumplings with crisp radicchio and tangy buttermilk sauce is an impressive vegetarian main. Pumpkin pesto tart Use chilli pesto to add a lovely warming kick to this pumpkin, pine nut and chilli pesto tart. It's great served warm with rocket salad and can easily be made ahead. Spiced pumpkin tart In this pumpkin tart, the filling is infused with warming cinnamon, ginger and nutmeg and topped with grated roast hazelnuts – it’s a perfect winter dessert. Prawn and pumpkin curry This impressive prawn and pumpkin curry may look complicated, but once you have all the ingredients prepped it’s quite quick to make. Serve with steamed basmati rice and top the curry with crisp fried shallots and fried curry leaves, or fresh coriander. Try more of our top curry recipes here... Pumpkin muffins Make your own pumpkin purée to combine with warming autumnal spices for these seasonal pumpkin muffins. Top with cream cheese frosting for a stunning finish. Vegan pumpkin pie Ready-made pastry and a tin of pumpkin purée make this plant-based pie very easy to whip up. It's a sweet, spiced treat that's perfect for autumn. See more vegan dessert recipes. Gnocchi with squash, amaretti and rocket Amaretti may seem like a strange addition to a savoury dish, but in this recipe for gnocchi with squash (you can also use pumpkin), amaretti and rocket, the subtle, sweet crunch really works. It's vegetarian and ready in just 30 minutes - perfect for a midweek meal. Roast pumpkin salad Check out this roast pumpkin and chickpea vegetarian salad. This super easy gluten free recipe makes an ideal midweek meal for the family. Plus, it's low in calories, too. Check out our vegetarian salad recipes here... Pumpkin iced ring doughnuts Baked not fried, these pumpkin spiced doughnuts with salted maple glaze not only look stunning but are easy to make, too. You’ll need 6-hole doughnut tins for these. We used Wilton from amazon.co.uk. Sri Lankan pumpkin fry with coconut Serve this spice-filled pumpkin fry with coconut as a side dish to any Sri Lankan-style feast. The recipe uses butternut squash but you can easily substitute with pumpkin. Rich with flavour, it is also vegan and gluten-free. Kale, pumpkin and bacon stew Sometimes comfort food comes with a high calorie count. Not this delicious pumpkin, bacon and kale pot which comes in at less than 250 calories but feels like a lot more. Serve with crunchy, buttered sourdough toast for a midweek treat. Kale salad with roasted pumpkin, pomegranate molasses and almonds You can use either a pumpkin or butternut squash in this veggie salad. It's easy, ready in 35 minutes and, best of all, under 300 calories. With rich pomegranate molasses, sweet squash and crunchy almonds, it's so packed full of flavour that you'll forget you're being virtuous. Roast pumpkin and fennel with mushrooms This warming veggie recipe is ideal to serve on a wintery Sunday. Roast pumpkin and fennel together then add in buttery fried mushrooms and a drizzle of rich mustard and tarragon cream. This dish could work as a vegetarian main, or a side dish with roast beef or lamb. Japanese mushroom, chestnut and pumpkin pilaf If you can get hold of fresh shitake mushrooms this dish is on the table in just 20 minutes, perfect for mid-week! Alternatively you can use vac-packed ones: Merchant Gourmet can be found in most supermarkets. Pumpkin seed recipes Butternut squash soup Spice up your butternut squash soup with crunchy toasted pumpkin seeds and a crumble of feta cheese thrown in for good measure! Pumpkin seed butter on rye This makes the perfect vegan toast topper for breakfast. Serve with apple and chia seeds for an energy boosting brekkie. Add date nectar (available from Sainsbury’s and Waitrose) for sweetness, or leave out for savoury toast toppings. Burrata with savoury granola Ever thought of baking a batch of savoury granola? Check out this super simple spiced recipe with cumin seeds, smoked paprika and crunchy pumpkin seeds. We've served our's with creamy burrata - perfect for an easy but flavoursome starter recipe. Try our impressive starter recipes here... Sweet potato and miso mash Sweet potato just got sweeter with this clever addition of miso seasoning and pumpkin seeds. It's easy to make, vegetarian and the perfect side dish to complete your meal. Banana and pumpkin seed muffins Add some crunch to your morning muffin with our best ever banana and pumpkin seed muffin recipe. Packed with energy they are the perfect way to start the day. Bake a batch of muffins with our ideas here... Granola clusters with yogurt drizzle Check out this recipe for our super-quick and easy granola clusters. These make for a great mid-morning or energy-boosting snack. Overnight oats This healthy, no-fuss breakfast can be prepped just five minutes the night before, ready for you in the morning. Customise with your choice of fruit, nuts, seeds and other toppings. How to roast pumpkin The best way to cook pumpkin is by roasting as it often has a high water content so this helps dry it out a little and concentrate the flavour. Use a large, heavy knife to break the pumpkin down into manageable pieces, scoop out any seeds and use a potato peeler to peel away the skin. Cut into wedges or chunks then toss with a splash of olive oil and lots of seasoning. Spread out on a large non-stick baking tray then cook in a 200C/fan 180C/gas 6 oven until tender. The timing will depend on your pumpkin but it should take around 30-40 minutes. How to toast pumpkin seeds To toast your pumpkin seeds, scoop out of the cavity of the pumpkin into a bowl. Rinse the seeds with water to get rid of any remaining pulp then pat as dry as possible on kitchen paper. Heat the oven to 180C/fan 160C/gas 4. Spread the dried seeds out on a non-stick baking tray. Add a splash of olive oil and a good pinch of sea salt flakes then toss everything together. If you want to add any extra flavourings (chilli flakes, smoked paprika, cumin seeds, garam masala are all good) then sprinkle over at this point and toss. Bake for 10-15 minutes, stirring halfway, until lightly golden. Cool on the tray then keep in an airtight jar for snacking. What to do with leftover pumpkin Have you carved up the perfect pumpkin design for Halloween? Rather than throwing away the leftovers, you can use any edible parts in a range of savoury dishes, snacks and bakes. Our pumpkin soup and pumpkin pie below involve blitzing up pieces of pumpkin to form a smooth purée, or you can grate them to give an extra moist texture in our pumpkin cake. Whole wedges of pumpkin work well in pumpkin curry and risotto, or you can slice them thinly to make our stunning pumpkin pesto tart Pumpkin seeds can also be put to great use as a topper for soups, muffins and overnight oats.
Radishes and butter are a perfect match and make a stunning little bite. You will need a terrine tin or small tin
Try our radish butter terrine, then discover miso radishes, chilli pickled radishes and more radish recipes. Radish butter terrine recipe