vegetables in kitchen

Vegetarian recipes to help keep you warm this winter

We can all agree that hearty vegetarian recipes are not just for Meatless Mondays. Whether you’re a vegetarian or just trying to have a meat-free meal once a week, we’d like to help you start this New Year with some healthy and delicious veggie recipes ideas.
Why not try these vegetarian recipes – they’re full of colour and flavour and are all inspired by the ingredients in our Wine and Cheese Feast hamper. You’ll find more hampers in our wonderful list of vegetarian hampers.

Click here to see the full list of contents in the Wine and Cheese Feast hamper.

Vegetable curry

Vegetarian Curry with Cottage Delight Spicy Mango and Ginger Chutney

There is nothing better than a tasty vegetable curry served with basmati rice to keep curry lovers warm on a rainy weekend.


  • Butter
  • Onions
  • Aubergine
  • Red bell peppers
  • Garlic
  • Courgette
  • Cumin
  • Curry powder
  • Flour
  • Cottage Delight spicy Mango and Ginger chutney
  • Water
  • Salt and pepper
  • Basmati rice


  • Heat a little bit of butter or margarine to medium heat in a non-stick skillet
  • Add in some onions and an aubergine, fry until golden
  • Add red bell peppers, garlic and courgette for about 5 minutes
  • Push the vegetables to the side of pan and add at the centre some more butter or margarine.
  • Once the butter has started to melt, add some cottage delight spicy mango and ginger chutney, cumin, curry powder and some flour
  • Add water and incorporate the vegetables whilst mixing
  • Add salt and pepper for seasoning and cook for a few minutes more until sauce thickens

bok choy and tofu recipe

Bok Choy recipe with Tofu in an Edinburgh Preserves Orange Marmalade Sauce

If you are a foodie who loves Chinese cuisine, you will be instantly appealed by this recipe that combines the best Asian flavours.


  • Edinburgh preserves orange marmalade
  • Soy sauce
  • Corn-starch
  • Olive oil
  • Garlic
  • Ginger
  • Tofu
  • Bok choy
  • Chillies (optional)
  • Cashews
  • Basmati rice


  • In a small bowl whisk together the Edinburgh Preserves orange marmalade, soy sauce, corn-starch and some water. Set aside.
  • Fry for a couple of minutes in a wok the oil the garlic and ginger
  • Add the tofu cubes and spice it up with some chillies. Fry until the tofu is browned.
  • Stir-fry the bok choy until it starts to soften
  • Add the Edinburgh Preserves Orange Marmalade Sauce. Stir the mixture in cashews and until sauce thickens
  • Serve over steamed rice


Ratatouille with Feta, Green Olives and Olives Et Al Kiln Roasted Harissa Almonds

We sometimes forget that green olives and almonds can be used for more than a snack or before dinner nibbles. Here we have given you an alternative yummy way to put them to the best possible use in the kitchen.


  • Olives Et Al kiln roasted harissa almonds
  • Aubergine
  • Courgette
  • Fresh tomatoes
  • Canned tomatoes
  • Olive oil
  • Red chili flakes
  • Feta cheese
  • Green pitted olives
  • Onions
  • Garlic
  • Fresh basil leaves
  • Capers
  • Vinegar


  • In a large skillet toast the almonds gently being careful not to burn them
  • Add some olive oil at the same time as some red chili flakes and a chopped garlic clove
  • Cook for a couple of minutes and then transfer to a cool plate in order to crush the almonds roughly
  • Add everything in a bowl with the feta cheese, olives and a small bunch of basil leaves and combine all the ingredients and keep to one side
  • Over medium heat add some more chili flakes using the same large skillet
  • Add the onions, more garlic and some more basil leaves and cook everything until the onions start to soften
  • Incorporate the aubergine and cook it until it is soft, adding more olive oil if necessary
  • Add fresh tomatoes, capers and the courgette. Keep cooking until the vegetables are soft
  • Finally add some more basil leaves, one can of tomatoes and a little vinegar for about 15 minutes
  • To serve, put the ratatouille into a bowl or a plate and top with the vegetables and the feta, olive and almond mixture.


Vegetarian lasagne with Snowdonia Cheese Co. Black Bomber Extra Mature Cheddar

Cheddar is probably the most consumed cheese in the world and there is no better way to honour it than making this vegetarian cheddar lasagne.


  • Butternut Squash or sweet potatoes
  • Courgette
  • Red onion
  • Olive oil
  • Peppers
  • Cherry tomatoes
  • Chillies (optional)
  • Tomato pasta sauce
  • Lasagne sheets
  • Milk
  • Flour
  • Snowdonia Cheese Co. Black bomber Mature cheddar


  • Using a large roasting tin, put in the butternut squash or sweet potatoes, courgettes, red onion, pepper and add some olive oil. Roast all the vegetables until tender for about half an hour
  • Afterwards add some cherry tomatoes and if you feel like spicy food, some chili too. Stir in also a tomato based pasta sauce
  • Using your usual lasagne baking dish, put half of the vegetable mixture into it, then cover it with a layer of lasagne sheets on top. Repeat the layers until you have no more vegetable mixture
  • For the cheddar sauce, mix the milk with the flour and butter in a saucepan. Whilst it is heating, keep whisking constantly. Once it has boiled and the sauce thickened, remove from the heat and add half of the Snowdonia Cheese Co. Black Bomber Extra Mature Cheddar and stir it until the sauce melts the cheese.
  • Finally, pour the cheese sauce over the lasagne and sprinkle the remaining extra mature cheddar over the top. Bake it for about 30 minutes until golden brown.

We hope these recipes have inspired you to eat more vegetarian meals and that we have shown you that the options are endless when it comes to cooking with our high quality hamper products.

Check out our full range of vegetarian hampers here.

Do you have any other vegetarian recipe ideas where you could use marmalade, chutney or extra mature cheddar? Comment below and share your best recipes with us!