Amber

Three ways with roasted parsnip and vegan aioli

Cauliflower, peanut and tofu larb

Apple and feijoa crumble with macadamias

Dark chocolate pots four ways

Beetroot falafel with tahini sauce

Pumpkin muffins with orange and chia seeds

Zucchini, artichoke and macadamia salad

Potato, cauliflower and lentil salad + curry tahini dressing

Just like Nana’s chocolate chip cookies by Amanda Logan

Orange chipotle tofu skewers

Grilled Mexican sweet corn

Quite Good Food top 10 recipes from 2018

Creamed spinach gratin with a seedy crumb topping

Christmas bread wreath with pesto

Mushroom risotto with saffron and sage

Vegan kedgeree with jackfruit and lentils

Quinoa, kale and eggplant bowl with muhammara

Muhammara – red pepper and walnut dip