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Go green

Make the most of seasonal vegetables with our gloriously green recipes.
Green garden soup, sourdough croûtons and goats' cheese
by Marcus Wareing

A refreshing green garden soup could be just what you're looking for at your next barbecue. Light, nutritious and full of flavour.

For this recipe you will need a blender.

Starters & nibbles

Any greens pie

by Emily Angle
Main course

Green goddess salad

by Georgina Hayden
Starters & nibbles

Palak paneer

by Romy Gill
Main course

Spinach and ricotta pasta

by Anna Del Conte
Main course

Broad bean and feta frittata

by Valentine Warner
Light meals & snacks

Courgette pakoras

by Romy Gill
Light meals & snacks

Gnocchi with crispy bacon and spinach pesto

by Rachel Phipps
Main course

Saag paneer

by Baksho Ark
Main course

French bean and potato sabzi

by Romy Gill
Main course

Courgette fritters

by Rachel Phipps
Light meals & snacks

Gigantes with tomatoes and greens

by Rick Stein
Main course

Broad bean and goats’ cheese bruschetta

by Sabrina Ghayour
Light meals & snacks

Scrambled eggs with spinach and kale

by Tom Kerridge
Brunch

Creamed spinach pasta

by Zena Kamgaing
Main course

Saag aloo

by Maunika Gowardhan
Main course

Curried potato, greens and cheese frittata

by Elly Curshen
Light meals & snacks

Creamy courgette pasta with peas

by Antony Worrall Thompson
Main course

Green vegetable and feta pie

by Dr Rupy Aujla
Main course

Courgette fries

by Liberty Fennell
Side dishes

Smoky spinach shakshuka

by Nadiya Hussain
Brunch

Express bacon and pesto pasta

by Mary Berry
Main course

Broad bean risotto

by The Hairy Bikers
Main course

Spinach and paneer wrap with mushrooms

by Anjum Anand
Light meals & snacks

New potato, spinach and goats’ cheese frittata

by Tom Kerridge
Light meals & snacks

Grilled courgette salad with basil, mint, chilli and lemon

by Thomasina Miers
Side dishes

Baked potatoes with Middle Eastern beans and greens

by Hattie Ellis
Main course

Courgette pasta with spinach balls

by Antonio Carluccio
Main course

Easy okonomiyaki

by Rachel Phipps
Main course

Summery green coleslaw

by The Hairy Bikers
Side dishes

Spring vegetable risotto

Main course

Butter-poached eggs with spinach

by Hattie Ellis
Brunch

Spinach and ricotta tortellini

by Angela Hartnett
Main course

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