If you grow your own herbs – even in a windowbox – use them for this light and fresh-tasting summer vegetable strudel. Just be sure to include chives or spring onions for a touch of onion ...

An easy-going, vegan, slow-cooked summer veg stew. Serve as a main course with crusty bread to mop up the juices, or as a warm salad along with other sharing plates. Preheat the slow cooker to high.

Add garlic-chile mixture and pineapple, if using, tomato and green beans. Continue simmering until vegetables are tender, 5-7 minutes. Taste and adjust seasonings as necessary, adding a bit more ...

“This tabbouleh is a miracle in itself, taking the brightest of winter’s vegetables – fennel, kale, cauliflower – and sliding them into something that looks hard out of the window at ...

Remove, and set aside. In a large mixing bowl, combine all the vegetables, vinegar, and olive oil. Add parsley just before serving. Reduce oven to 200 degrees, double-checking the temperature with ...

Make the dressing: In a large bowl, whisk the vinegar, lemon juice, garlic, ¼ cup olive oil and chile flakes to combine. Season with salt and pepper to taste. Add the olives, shallot or onion ...