Vegetarian Recipes - Starters

These delightful starters are easy to make, and in early summer use in some cases unusual, but easy to find ingredients (samphire, courgette flowers) which never fail to please.

Sundried tomato, butterbean and pistachio pate

• Makes 2 large jam-jars full • Prep time 25 mins • Cook time 45 mins

This is great on a buffet table with some good bread to spread it on or in sandwiches for a picnic. The rich savouriness of the sundried tomatoes give this pate it’s really satisfying flavour. Pistachios can be expensive so you can cut costs a little by swapping in cashews in their place.

Toasted Somerset goat's cheese with bloody Mary salsa recipe

• Serves 6

This nice local goat's cheese makes a lovely starter/ lunch dish. Halving the Capricorns is a nice size and the salsa is quick and easy to make.


Smoked ricotta terrine with caper and raisin recipe

• Makes ten + portions

This simple terrine or pâté makes a delicious alternative to smoked salmon as a festive appetiser. Its great served with toasted brioche or good crusty bread. You could also do a 'potted' smoked ricotta in ramekins.

Samphire fritters with fennel ceviche and lemon thyme dressing recipe

• Serves 6

Samphire is wonderfully adaptable. It can be used as a warm salad with, for example, gooseberry and halloumi; or as a starter sautéed with pickled peppers and hollaindaise sauce. In this recipe the samphire tempoura's beautifully. It's teaming with nutrients, flavour and texture and makes a great mission day out to go and pick.

Pan fried courgette flowers stuffed with goats cheese and pine nuts, Raz-al-hanout double couscous recipe

• Serves 6

This dish screams of July with its vibrant colours and textures and floral flavours.

A Mediterranean old school favourite, using courgette flowers should really break out of their fine dining image in the UK. There always seems to be a glut of courgettes, using the flowers is a truly rewarding alternative to ratatouille or giant stuffed marrows!

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