Nigel Slater’s winter vegan and vegetarian recipes

Roasted cauliflower and tahini, baked squash and haricot beans, creamy rice and berries – vegetarian, yes, and more importantly, delicious

My shopping begins with the fruit and vegetables. It always has done. Thoughts about what is in season, what is at its best at this moment, have always come before anything else. Rummaging through market stalls or surveying the long table at the greengrocer’s is the part of food shopping I enjoy most. It always seems like a good place to start. But often that is where it finishes too.

This month’s recipes are suitable for vegetarians and three of them are – with a tweak here and there – good for vegans too. I have roasted cauliflower and made a chickpea sauce to go with it; baked slices of golden-fleshed pumpkin to eat with a bean and winter tomato sauce, and marinated and grilled aubergines. There is a crisp pancake of grated root vegetables to eat with a winter salad or stuff into a soft roll, and dessert too, a refreshing take on a traditional rice pudding.

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