A super quick, easy and tasty vegan main that can be on the table within twenty minutes. This spinach chickpea curry is made with coconut milk rather than tomatoes, which makes a most delicious change. Serve with rice or flatbreads.
This spinach cake flavoured with lemon is a super simple version of le gâteau vert or green cake and it tastes delicious. The batter is made with spinach puree and the icing is coloured with spinach too. It’s filled with lemon ricotta and topped with pistachios. Perfect for afternoon tea or a summer garden party.
Crisp on the outside and soft on the inside, these sweetcorn spinach polenta triangles make a great base for refried black beans. Serve with a zingy Mexican salsa. Keep it plant based or add feta cheese and soured cream if liked.
Whose up for a delicious savoury green vegetable galette? This quick rustic tart has a beautifully crisp and flaky pastry topped with a creamy spinach sauce, bell peppers, asparagus and peas. It’s a must try.
Soup is such a wonderful thing. This spiced parsnip spinach soup with apple and turmeric is a quick, delicious and nutritious meal. The sweetness from the parsnips, acidity from the apple and earthiness from the spinach give it a particularly tasty and rounded flavour profile. The additional flavour from the spices makes this an ideal winter warmer.
A Middle Eastern inspired vegetarian snack which is very hard to resist. These spinach filo pastries layer up spinach, goat’s cheese, fresh mint and a little chocolate. They are delicious all by themselves, but are also just what you need as part of a mezze style feast.