Delicious ways to eat your greens

The combination of beans and pork has stood the test of time and Carla Lalli Music's soup recipe adds a new dimension to the relationship

Mark Kempson's squash pie is the best way to use this seasonal vegetable

A vegetarian lasagne recipe by House & Garden’s food editor Blanche Vaughan that is easier to make than its meat alternative

This warming soup gets better and better as the days pass, so make a big batch. From Georgia Levy's book Let's Do Lunch. 

Our food editor Blanche Vaughan relishes the challenge of leftovers. Here she tackles leftover cheese with these delicious turnovers. Serves 6

The late restaurateur, writer and broadcaster Russell Norman shares a traditional Tuscan ribollita from his book, Brutto: A (Simple) Florentine Cookbook

Chef Helen Graham, of Middle Eastern London restaurant Bubala, presents fresh ideas for a vibrant summery spread of exciting dishes bursting with bright colours and bold flavours

This vegetable pasta bake with ricotta cheese is easy to make and highly nutritious

In an extract from Gennaro Contaldo's latest book, Gennaro’s Cucina: Hearty Money-Saving Meals from an Italian Kitchen, the renowned chef offers up recipes for those on a budget

A simple and soothing recipe for the tiredness that all too often accompanies a Monday evening, from Flora Shedden's new cookbook Supper

The famous Thai soup, taken from Norman Musa's cookbook Bowlful.

A refreshing, healthy dish that's perfect for lunch

A delightfully oozy sandwich that's perfect for lunches at home. From Georgia Levy's book Let's Do Lunch. 

Buttery pastry and a cheesy filling make this galette recipe from Always Add Lemon by Danielle Alvarez hard to resist

Erchen Chang, the creative director and co-founder of Bao restaurants in London, offers up recipes inspired by Taiwanese noodle shops, starting with spinach in tofu sauce

A fried cabbage recipe for a Danish summer dinner party from Trine Hahnemann. "Cabbage is eaten a lot in the Nordic countries. I love the flavour of the caramelised, almost burnt edge combined with sweet and fresh tasting inside leaves."

Our food editor's gratin recipe is a great way to use up a glut of greens

Inzimino means the coming together of ingredients, such as chickpeas and Swiss chard. This can be served as a starter or with lamb.