Recipes from this book
Melissa Hemsley’s ‘Rice’ Pudding Three Ways
Melissa Hemsley · Eat Green
Melissa Hemsley's fast and simple twist on porridge can be made with rice, quinoa or buckwheat and finished with one of three delicious toppings.
Melissa Hemsley’s ‘Salsa Verde Style’ 12-Minute Courgette, Wild Garlic and Rocket Pasta
Melissa Hemsley · Eat Green
Melissa Hemsley's quick and easy salsa verde style pasta is brimming with summery flavours and can easily be made vegan-friendly with a couple of simple swaps.
Melissa Hemsley’s Beetroot or Carrot Borani Dip
Melissa Hemsley · Eat Green
Melissa Hemsley's beetroot or carrot dip is a great way to use up leftover veg and features simple vegan swaps for an easy plant-based version.
Melissa Hemsley’s Big Bean Salad with a Jalapeño, Lime and Cumin Dressing
Melissa Hemsley · Eat Green
The perfect barbecue or picnic side, Melissa Hemsley's salad features a mix of fresh and tinned beans and a bright, citrusy lime and jalapeño dressing.
Melissa Hemsley’s Cavolo Nero and Celeriac Cheddar Crumble
Melissa Hemsley · Eat Green
Melissa Hemsley's indulgent celeriac crumble is comfort food at its very finest. The perfect centrepiece for a winter, and indeed Christmas, feast.
Melissa Hemsley’s Fridge-Raid Frittata
Melissa Hemsley · Eat Green
This adaptable frittata recipe from Melissa Hemsley's Eat Green is a great way to turn leftover vegetables into a delicious brunch dish.
Melissa Hemsley’s Fried Chermoula Cauliflower on Herby Bean Dip with Slaw
Melissa Hemsley · Eat Green
This quick chermoula cauliflower dish from Melissa Hemsley's Eat Green can be on the table in under 30 minutes, and makes a beautiful centrepiece for a vegan dinner party.
Melissa Hemsley’s Hasselback Squash with Roasted Grapes and a Sprout and Blue Cheese Slaw
Melissa Hemsley · Eat Green
This hasselback squash recipe from Melissa Hemsley is perfect as a show-stopping meat-free Christmas centrepiece.
Melissa Hemsley’s Niçoise Salad with Fried Chickpeas
Melissa Hemsley · Eat Green
Melissa Hemsley's take on the classic Niçoise salad is made with crispy fried chickpeas and fresh, crunchy veg.
Melissa Hemsley’s Parsnip Dahl Topped with Roasted Parsnips and Pink Pickled Onions
Melissa Hemsley · Eat Green
Seasonality takes centre stage in Melissa Hemsley's hearty dahl, made with parsnips and topped with quick pickled onions. Perfect for a cold winter evening and with easy vegan swaps.
Melissa Hemsley’s Quinoa Cakes with Chimichurri Yoghurt
Melissa Hemsley · Eat Green
You can eat these tasty quinoa cakes as a snack, dipped in the chimichurri yoghurt, or stuffed inside a warm pitta with some crisp salad leaves.
Melissa Hemsley’s Rescue Noodle Soup with Leftover Chicken
Melissa Hemsley · Eat Green
Melissa Hemsley's comforting noodle soup makes the most of store-cupboard ingredients, and is a great way of using up leftover roast chicken.
Melissa Hemsley’s Seeded Crackers
Melissa Hemsley · Eat Green
Melissa Hemsley's vegan and gluten-free crackers are the perfect accompaniment to your favourite dip.
Melissa Hemsley’s Squash and Lentil Curry with Thai Gremolata
Melissa Hemsley · Eat Green
A tasty and substantial dish, this squash and lentil curry from Melissa Hemsley's Eat Green freezes well, making it a perfect standby dinner for busy weeknights.
Melissa Hemsley’s Tahini Chocolate Chip Cookies
Melissa Hemsley · Eat Green
Melissa Hemsley's simple, flour-free recipe for sesame-coated chocolate and tahini cookies can easily be adapted to suit vegans, with equally delicious results.