This Vegetarian Week, we're bringing you fresh inspiration to mix up those mid-week meals. Enjoy three delicious recipes perfect for al fresco dining this summer. From Ricotta Traybake, to Teriyaki Dogs, to Halloumi Hasselback Potatoes - keep scrolling for the full recipes.

Ricotta Tray Bake

Serves 4

Cooking & prep time: 35 minutes

Ingredients

  • 2 x 250g ricotta
  • 420g cherry tomatoes
  • 6 garlic cloves, crushed
  • 2 red onions, cut into wedges
  • For the marinade
  • 150g chilli jam
  • 100g honey
  • 100ml olive oil

To serve (optional)

  • 4 flatbreads, toasted
  • Small handful parsley, roughly chopped
  • 1 red chilli, finely sliced

Method

  1. Pre-heat your oven to 200C/180C fan/gas 6.
  2. Start by making your drizzle! Simply mix all of your marinade ingredients together in a small bowl and set aside.
  3. Lay out your tomatoes, crushed garlic cloves and onions in a baking tray. Carefully remove each ricotta from the pack (keeping whole) and nestle amongst your veg in the tray.
  4. Drizzle the veg and ricotta all over with your marinade and season with a pinch of salt and pepper before popping in the oven for 30 mins until your ricotta is golden, marinade jammy and veg roasted.
  5. Divide your veg into bowls and top with a large spoonful of ricotta before sprinkling with parsley and chilli for added oomph. Now time to get dunking your flatbreads!

Halloumi Hasselback Potatoes

Serves 4

Cooking & prep: 1hr 10mins

Ingredients

For the halloumi potatoes:

  • 1.5kg potatoes (Maris Piper or King Edwards)
  • 5 tbsp vegetable oil
  • 5 garlic cloves, crushed
  • 2 x 225g halloumi blocks, thinly sliced vertically from the shorter end for the sauce
  • 400g tinned chopped tomatoes
  • 2 large vine tomatoes, cut into large chunks
  • 1 large pepper, cut into large chunks
  • 1 large red onion, cut into wedges
  • 1 veg stock cube, crumbled
  • 2 tbsp mixed dried herbs
  • 1 tsp chilli powder
  • 3 tbsp balsamic vinegar
  • 1 garlic bulb

To serve

  • 4 heaped tbsp mayonnaise
  • Handful parsley, roughly chopped
  • 4 pittas, toasted

Method

  1. Pre-heat your oven to 200C/180C fan/gas 6.
  2. Place a potato between the handles of two wooden spoons and then carefully make multiple slices 1/2 a cm apart across your potato, ensuring that you do not slice all the way through (the handles of the spoons should stop your slices going right through your potato). Repeat for all potatoes.
  3. Pop your potatoes in a baking tray and drizzle all over with vegetable oil. Use your hands to rub over each potato. Season all over with a generous amount of salt and pepper and then add your crushed garlic cloves to the tray.
  4. Pop in the oven for 30 mins, removing half way through and basting all over in the garlic oil for extra crispiness. Meanwhile, mix all of the sauce ingredients in a bowl bar the garlic bulb, season and pop to one side.
  5. After 30 mins remove your potatoes from the oven and the baking tray. The slits within the potatoes should have started to open up. Carefully wedge 3 pieces of halloumi between the slits within each potato (placing equal distances apart). Be careful not to break your potato!
  6. Remove any burnt, crushed garlic from your baking tray and then add your sauce. Nestle each of your halloumi potatoes evenly across the sauce in the tray and bury your garlic bulb in the centre before returning to the oven for 30 mins.
  7. Remove from the oven once golden and carefully take out your garlic bulb (it will be hot). Use the back of a knife to carefully squeeze out all of the roast garlic from its skin. Mush the garlic with a fork and mix with your mayonnaise.
  8. Dollop your speedy garlic mayo across your baking tray of spuds, sprinkle with chopped parsley and serve in the centre of the table with warm pittas for a fiery and indulgent potato dish like no other!

Teriyaki Dogs

Serves 4

Cooking & prep time: 30 mins

Ingredients

For the teriyaki dogs

  • 1 x 240g pack Plant Revolution hot dogs
  • 8 tbsp soy sauce
  • 3 tbsp brown sugar
  • 2 tbsp honey
  • 2 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 200ml water
  • 1 tbsp corn starch

For the salsa

  • 1/3 cucumber, diced
  • 1 small red onion, diced
  • 1/2 mango, peeled and diced
  • 2 tbsp sweet chilli sauce
  • Small handful coriander, chopped

For the chilli mayo

  • 2 tbs hot sauce
  • 4 tbsp mayonnaise
  • Juice of 1 lime

To serve

  • 4 brioche hot dog rolls

Method

  1. Pre-heat your oven to 200C/180C fan/gas 6.
  2. Lay your Plant Revolution hot dogs on a baking tray and pop in the oven for 10 mins.
  3. Meanwhile, mix all of the salsa ingredients together in a bowl and all of the chilli mayo ingredients in another smaller bowl and set both aside.
  4. Now onto the teriyaki sauce! Mix all of the ingredients together, add to a pan and bring to a simmer, ensuring to stir until thickened and set aside.
  5. Remove your Plant Revolution sausages from the oven and brush all over with your sticky teriyaki sauce before returning to the oven for a further 10 mins. Keep any leftover teriyaki sauce.
  6. Time to build your teriyaki dogs! Spoon some mango salsa into each brioche bun, nestle a hot dog in each and drizzle with any leftover teriyaki glaze. Pile with more salsa and drizzle with chilli mayo for a kicking hot dog that will leave guests wanting more!