Delicious Recipes For National Vegetarian Week

For some, the idea of giving up a juicy steak in favour of some leafy greens might send them running for the hills in horror, but really, vegetables can be quite delicious when they’re cooked right. It’s not all soggy broccoli and overcooked carrots! In honour of National Vegetarian Week, we’ve gathered some yummy recipes together that will let you cut back on the meat and up your veggie intake. From simple salads you can throw together, to delicious meals for the slightly more adventurous, there are lots of ways that the humble vegetable can surprise you!

Spinach, Pasta and Pine Nut Salad

What You Need: 

  • 150g cooked pasta of of your choice.
  • 1 clove of garlic (minced)
  • 50ml Olive Oil (or more if you like more!)
  • 100g Shredded spinach leaves (raw)
  • 40g toasted pine nuts
  • Grated Parmesan (as much as you prefer!)


  1. Heat the minced garlic in a pan until warm through
  2. Mix the shredded spinach, pine nuts and pasta together
  3. Add the garlic, olive oil and mix well.
  4. Grate the Parmesan cheese over your salad.
  5. Enjoy!

This tasty salad goes great with a glass of crisp white wine. See our selection of wine hampers here.

Smokey Sweet Potato Burgers

What You Need:

  • 3 sweet potatoes, baked, peeled and mashed
  • 100g breadcrumbs
  • 1 onion, cut finely
  • Sprinkle of garlic powder
  • 1 small grated carrot
  • 2 tablespoons of smoked paprika
  • 1 teaspoon coriander
  • 1 egg
  • 7 button mushrooms finely cut and fried
  • Burger buns
  • Olive oil for cooking


  1. Mash the baked sweet potato together with the chopped onion, grated carrot, coriander, garlic powder, and paprika.
  2. Stir in the fried mushroom and egg, mixing well.
  3. Add breadcrumbs to the mix. If the mixture is too moist, add more breadcrumbs, or a small amount of flour
  4. Form the the mixture into patties and leave in the fridge for half an hour to firm.
  5. Heat olive oil in a frying pan and cook each burger 2-3 minutes each side or until golden brown.
  6. Finish off in the oven for 15 mins at 160 Fan, 180 non fan.

Feel like something sweet after your meal? Our chocolate hampers have something for everyone!

Creamy Butternut Squash Soup

What You Need:

  • 1 butternut squash, baked, peeled and diced
  • 3 red onions, finely chopped
  • 1 clove of garlic, minced
  • 500ml vegetable stock
  • 3 tablespoons of crème fraîche
  • Olive oil to cook


  1. Heat oil in a pan
  2. Add chopped onions, diced squash and minced garlic and sautee till soft
  3. Add vegetable stock and cook on moderate heat until squash is soft
  4. Blend until smooth and stir in crème fraîche
  5. Serve with some crusty bread and enjoy!

And if you’re looking for something extra, why not browse our selection of vegetarian hampers, all packed full of delicious treats.