RiverTribe Home Cook Ann Gibbons, founder of AG Interiors is sharing some of her favourite vegetarian recipes which are nutritious and easy to make at home. It is not easy to stay inside – but developing a knack with home-cooking is a win-win situation. Ann will be posting regularly throughout the lockdown. We will be updating this post as we receive more recipes from Ann!
Home-cooking for vegetarians can be a trifle difficult right now, what with food stocks occasionally running a bit low, but these dishes should still be easy and perfect for eaters of all stripes!

Roasted aubergine and butternut squash, halloumi, mint and bulgur wheat by Rukmini Iyer

Vegetarian Roasted Aubergine Butterneut Squash Recipe

Ingredients: –

700g butternut squash cut into 1cm cubes

1 aubergine cut into 1cm cubes

250g halloumi cut into 1cm cubes

3 tbsp olive oil

1 bunch of fresh mint

Salt and pepper

200g bulgar wheat

400ml vegetable stock

Method: –

  1. Preheat the oven to 180 degrees
  2. Mix the squash, aubergine, halloumi, olive oil, half the mint and a good pinch of salt and ground pepper together in a roasting tin, then transfer to the oven and roast for 45 minutes
  3. Tip the bulgur wheat into the roasting tin and give it a good stir with the vegetables and oil. Add the stock and mix well so that the wheat is submerged in the stock. Cover tightly with foil, then return to the oven for a further 15 minutes
  4. Let it stand, covered, for a further 5 minutes before serving hot or cold, scattered with the remaining mint

Serve as a main or as a side dish with meat/fish of your choice

Herby roasted peppers with artichokes and fetta cheese

Home-Cooking peppers and feta

Ingredients: –

4 long red peppers, halved lengthwise and deseeded

1 x jar of artichokes, roughly chopped

200gm feta cheese, crumbled

100gm pine nuts

Black pepper

25gm flat-leaf parsley

Juice of 1 lemon

50 gm breadcrumbs

1 tbs of olive oil

Method: –

  1. Preheat the oven to 200 degrees
  2. Put halved peppers in roasting tin
  3. Mix the artichokes, feta, pine nuts, black pepper, parsley, lemon juice and half the breadcrumbs and arrange in the peppers
  4. Top with remaining breadcrumbs, drizzle over the olive oil and roast for 30 – 35 minutes until peppers are softened and slightly charred and turning golden brown
  5. Serve with green salad and fresh bread


Turmeric roasted Cauliflower with Cherry tomatoes and smoky black beans

Home-Cooking tumeric roasted cauliflower

Ingredients: –

1 small cauliflower

2 gloves of garlic – chopped

½ tsp turmeric

Juice of half a lemon

200gm cherry tomatoes – halved

1 x 400g tin of black beans, drained

1 tsp nigella seeds

½ tsp paprika

Salt and pepper

Crème fraiche or sour cream

Method: –

  1. Preheat the oven to 220 degrees
  2. Cut the cauliflower into florets
  3. Mix the cauliflower with the garlic, turmeric, lemon juice and 30 ml water
  4. Season well, place in a tray and cook in oven for 15 mins
  5. Add the cherry tomatoes, beans, nigella seeds and paprika and mix well and return to the oven for a further 10 minutes
  6. Serve with crème fraiche or sour cream


But that’s not all! It’s not just home-cooking that’s vital to keeping up a good health in this time. Excercise is vital, at the minute, and it’s a good job that fitness correspondent Simon Duberley’s Fit for Business sections are great for keeping healthy and wellbeing, now more than ever!