Easter brunch with so vegan!

By Thalia Rhodes Serves 2 | Prep 20 mins FOR THE CARROT TOP PESTO 1 bunch of carrot topsA large handful of flat-leaf parsleyA large handful of coriander5 tbsp olive oil, or any flavourless oil3 tbsp w

By Devorah Bowen (theyummyvegan.com) Serves 6 | Prep 15 mins | Cook 70 mins 1 pack or 8 strips of plant-based bacon570g frozen hash browns, thawed450g vegan liquid egg, such as Crackd180g shredded veg

By James Walters Serves 4 | Prep 30 mins plus soaking | Cook 15 mins 175g wholegrain green wheat freekeh 2 tsp Maldon sea salt 8 tbsp extra-virgin olive oil 2 celery sticks, diced, leaves reserved and

This tasty dish makes a great breakfast or brunch. The speedy, low-fat pesto is a delicious alternative to oil for frying the eggs and adds great flavour, too. SERVES 2 PREP 5 mins COOK 15 mins EASY V

Start your day the right way with these healthier alternatives

By Anna Shepherd Serves 4 | Prep 20 mins | Cook 35 mins 3 tbsp mild olive oil2 onions, finely chopped1 celery stick, finely chopped, leaves (if any) reserved2 green chillies, finely chopped2 cloves of