Tomatoes Stuffed with Mushrooms and Nuts

Mediterranean Pearl Barley Risotto

Broccoli, Chilli and Pine Nut Spaghetti

Quinoa and Vegetable Tower with Avocado and Confited Cherry Tomatoes

Sea Bass with Raisins and Pine Nuts

Chickpea, Squash and Kale Stew

Mushroom Ragout with Steamed Leeks and Hasselback Potatoes

Stuffed Aubergine with Saffron Yoghurt and Pomegranate Seeds

Stuffed Mushrooms with Manchego Cheese

Aubergine, Courgette and Red Lentil Gratin

Baked Eggs in Tomato and Lentils with Goat’s Cheese Sauce

Warm Salad with Lentils, Cauliflower and Beans

Marinaded Tofu with a Tomato and Aubergine Sauce