Nowadays, vegetarians can enjoy food that's as exciting, colourful and full of flavour as the dishes enjoyed by meat-eaters. It wasn't always so! Delia has drawn on some of the best cuisines in the world to bring you a selection of vegetarian recipes that will have you spoilt for choice!
The winter months aren't the most exciting on the vegetable front, but when you can make wonderful soups like this one - from potatoes, leeks and Brussels sprouts - who cares?
Spinach is an unusual ingredient in soups but works really well...and provides you with plenty of iron and other nutrients.
This lovely carrot soup is best in winter or spring when carrots are full of flavour but not quite as sweet as summer crops.
This salad is a revelation - soft succulent pears, the sharp creaminess of Roquefort cheese and the dry nutty crunch of walnuts combine beautifully to make a salad that's second to none.
One of the bane's of any dieter's life is that feeling of hunger. So this gorgeous, fat-free soup could be the answer: it's filling and satisfying without piling on the pounds.
A classic ratatouille is wonderful, but if you roast the vegetables it takes it to another dimension and retains all the vegetables' flavour and texture.
Tarte Tatin is one of the truly great French desserts and is a gift for those who don't like making pastry cases, as you simply place the pastry over the apples to cook. Use whatever apples you like for this.
A great way of serving pasta to vegetarians: the pine nuts and sultanas give it an almost Sicilian feel, while the purple sprouting broccoli is a brilliant way to enjoy the all-too-short season of this green vegetable.
Forget fiddly peeling of fresh chestnuts - a pack of cooked and peeled chestnuts makes the job much quicker and easier. A classic Christmas combination of ingredients.
This is perfect for winter, when celery and celeriac are at their height of seasonality, having had a good frost to intensify their flavour. Serve with crusty bread.
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