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The vitality collection

Rather than being relegated to the sidelines, vegetarian food is now celebrated for its diversity and myriad benefits, whether for health or in terms of cost to the environment.

Thoughtful eating – by which I mean healthy with a good dose of common sense – shouldn’t be tricky, and I hope the emphasis here on ebullient vegetables and bold flavours will inspire you. There’s an interest in health and vitality threaded through these dishes but it’s a measured and realistic strand.

Above all, my intention is that you’ll cook these recipes for yourself or your loved ones, vegetarian or not, and they will bring joy.

Sticky alliums with lentils and hazelnut gremolata

SERVES 6 AS A LIGHT MAIN COURSE. HANDS-ON TIME 30 MIN, SIMMERING TIME 30 MIN, OVEN TIME 50 MIN

“A zesty gremolata, more commonly scattered over Italian braises, lifts this unpretentious dish – based on roast cauliflower, lentils and mellow balsamic shallots – into sophisticated, main course territory. If your bottle of balsamic vinegar is a good quality version, you could drizzle a little extra over each plate at the end.”

MAKE AHEAD

Sticky alliums with lentils and hazelnut gremolata
PHOTOGRAPHS EMMA LEE FOOD STYLING LIZZIE KAMENETZKY STYLING TABITHA HAWKINS
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About delicious. Magazine

The March issue has inspirational ideas for the Easter Bank Holiday: gifts, chocolate eggs and the best brunches, lunches and family feasts. Enjoy recipes from Nathan Outlaw, José Pizarro and Vivek Singh – then dive into 16 pages of the best chocolate recipes ever. Plus there’s plenty of light and healthy recipes to help power you through the cold weather and our guide to making scotch eggs and the GBBO bamboozler, sweet flaky kouign ammans.