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By Amber Guinness Serves 4 | Prep 5 mins | Cook 1 hr Olive oil½ a red onion, finely dicedSea salt500g button mushrooms, sliced inhalf lengthwaysA large handful of thyme sprigs, leaves picked1 tsp plai

By The Happy Pear (thehappypear.ie) Serves 4 | Prep 15 mins | Cook 40 mins 1 medium onion2 carrots3 garlic cloves1 tbsp vegetable oil4 tbsp tomato purée2 tbsp tamari or soy sauce300ml red wine200g oys

Have a shot at Edinburgh Gin’s brand-new Raspberry Collins canned cocktail, perfect for a picnic with its enticing fruity notes. They’re also 2% ABV and 50 calories per can! RRP £1.50 from Tesco. If t

By Hamlyn Serves 1 | Prep 10 mins | Cook 8 mins ½ tbsp olive oil75g chestnut mushrooms, trimmed and sliced½ a garlic clove, crushed1 thyme sprig, plus extra to garnish75ml soya or oat cream½ tsp soy s

Serve our moreish mushroom bourguignon pithivier as a vegan main course. You could make the filling up to three days ahead, then assemble the pithivier on the day. SERVES 8 PREP 40 mins COOK 1 hr 30 m

By Francesca Bonadonna from Plantifully Based (plantifullybasedblog.com) Serves 4 | Prep 15 mins | Cook 10 mins 1 block of fava bean tofu orsuper firm tofu2 tsp light olive oil2 tsp poultry seasoning2