French classics made vegan

■ Serves 8 ■ Prep 30 mins plus 10 mins resting ■ Cook 1 hr 500g kale, thick stalks discarded and roughly chopped1 tbsp each butter and olive oil2 onions, chopped3 garlic cloves, finely chopped750g ric

BONE BROTH TICKS EVERY BOX: NOURISHING, SOOTHING, NUTRIENT DENSE. CONSIDER IT A CORNERSTONE OF YOUR KITCHEN

Purple sprouting broccoli always feels like a small seasonal celebration, the first signs of green after months of root veg and stews. This recipe works beautifully as a starter or as a snack with a c

This take on pasta e ceci is like a hug in a bowl. It should be brothy, so add more water as it cooks if you need to. As it uses such humble ingredients, seasoning is key. A drizzle of good olive oil

Pop these delicious meals in the middle of the table so everyone can serve themselves. What’s not to love?

Roasting brings out the natural sweetness in the garlic for a rich and velvety finish. SERVES 6 PREP 15 MINS COOK 35 MINS ✱ 3 large bulbs fresh garlic, broken up, skins left on✱ 1 medium onion, finely