Vegetarian menus Use the grim weather of winter as an excuse to break out the comfort foods, or keep it fresh and simple with a Greek feast. Or just have a delicious light lunch.

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Winter can make it a real struggle to get motivated in the mornings, facing trudges through dark mornings or the chore of scraping frozen windscreens, so make yourself weatherproof with an indulgent bowl of Podgy porridge. There's no denying the ability of a good chilli to turn up the body's internal thermostat, and a hearty dose of winter vegetables in ratatouille-style sauce is just as warming. Then there's the indisputable insulating powers of a hot cinnamon pudding or a large mug of mulled cider. Food like this is almost makes you wish the spring would never arrive!

• Podgy porridge
• Chilli bean casserole
• Pasta with winter ratatouille
• Cinnamon sponge pudding with perry custard
• Irish winter pudding
• Mulled cider and blackcurrant

Chef says

“I always include vegetarian options - vegetables are a very important part of what we eat.” Ken Hom

When we think of Greek dishes we often think of rich, meaty dishes such as moussaka or slow roasted lamb. But the Greeks also know how to cook wonderfully light and healthy meat and fish-free dishes. The various rules of the Greek Orthodox Church have shaped Greek eating habits, as even many non-religious Greeks abstain from animal products during the numerous meat-free days that precede Easter, Christmas and other religious occasions. Good Greek home cooking is based on the delicious produce - seasonal vegetables, olive oils, home-cured olives and beans. So enjoy a veggie feast, then sit back and dream of relaxing in sun-drenched idyllic Greece.

• Vegetable moussaka by Sarah Brown
• Leafy salad with feta and pomegranate
• Dolmades from The Accidental Vegetarian by Simon Rimmer
• Warm stack of Greek salad with parsley pesto from The Accidental Vegetarian by Simon Rimmer
• Hummus

Chef says

“My favourite vegetarian meal is aubergine, just a fresh sauce with garlic, tomato and basil, a perfect vegetarian dish!” Gennaro Contaldo

If you're looking for ideas for light lunches try out this menu. The Beetroot tart is perfect for a starter with its buttery pastry, sweet roasted beets and tangy goats' cheese. Follow that with the uplifting flavours of Lemongrass risotto with lime leaf tapenade. Finish off with a Hot choccy and churros. They don't have to be eaten as the Spanish do, at breakfast, they're a fantastic pick-me-up for any time of the day.

• Beetroot tart from The Accidental Vegetarian by Simon Rimmer
• Lemongrass risotto with lime leaf tapenade from The Accidental Vegetarian by Simon Rimmer
• Hot chocolate and churros from The Accidental Vegetarian by Simon Rimmer

Chef says

“There is such a massive range of food that can be made from vegetables, I love using lots of veggies, beans and pulses.” Ed Baines

To look for more vegetarian recipes, use our recipe search, ticking the 'vegetarian' box.