Vegetables take centre stage in these punchy, palate-awakening recipes from plant-powered restaurant Bubala

As we come out of the festive season and into spring, it’s time to look ahead to the race season – even though the cold and dark outside might be telling your body otherwise! In this case it’s importa

By Amelia Christie-Miller Serves 3-4 | Prep 15 mins | Cook 30 mins 500g mixedmushrooms, sliced(such as chestnut,oyster and shiitake)2 tbsp olive oil2 onions, thinly sliced2 tsp fresh thymeleaves or 1

■ Serves 4 ■ Prep 10 mins ■ Cook 15 mins 300g head of broccoli, broken intoflorets300g pasta (we used orecchiette)1 tbsp pine nuts1 large bunch of basil1 large garlic clove2 tbsp parmesan, finely grat

Ingredients (Serves 4) ◆ 500g sweet potatoes, scrubbed and cut into 2cm thick chunks ◆ 1 each large red and yellow peppers, deseeded and cut into chunks ◆ 1 large red onion, peeled and thickly sliced

Looking for an easy and tasty way to broaden the variety of food in your diet? Swap the usual suspects – rice, pasta and couscous – for a glorious grain