4,165 high fibre recipes

A very nutritious salad and tastes refreshingly delicious.

This home-brew remains a favourite party drink in a Welsh household for both adults and children.

Hearty green lentils simmer with warm spices and bright lemon in this silky Mediterranean soup that's both nourishing and budget-friendly for busy weeknights.

Homemade Bombay-style mild curry powder with roasted coriander, cumin, fennel, fenugreek, cinnamon, and chili, finished with garlic, turmeric, kokum skins, and curry leaves.

Classic old-fashioned fruit punch with cold tea, fresh-squeezed orange and lemon juice, ginger ale, and soda water. Garnished with orange slices and fresh mint. Makes 40 cups for a crowd.

Red wine-marinated venison cubes threaded on skewers with mushrooms, cherry tomatoes, green peppers, and small potatoes, then grilled over medium heat. A hearty wild game kebab that feeds a crowd.

Slow cooker sweet and sour turkey with pineapple, mandarin oranges, and colorful vegetables over fluffy rice. Set it, forget it, and come home to dinner.

A Moroccan-inspired beef stew marinated overnight in red wine with cinnamon, ginger, saffron, and cloves, then braised for three hours and finished with cognac-soaked prunes, almonds, and sesame seeds.

Slow cooker curry lentil stew with sweet potato, sherry, and warm spices. Indian-inspired vegetarian stew served over fragrant basmati or jasmine rice.

A savory vegetable stew made with dry lentils, potatoes and a bit of sherry.

This is a sweet/tart accompaniment to mild main dishes, or a not-too-sweet dessert with slices of pound cake.

Simple Indian potato curry with mango, coconut oil, and curry powder. Tender spiced potatoes in a fragrant sauce, vegetarian and naturally vegan.

Spiced apple butter spiked with brandy, honey, and cinnamon for canning into shelf-stable jars perfect for gift-giving or slathering on toast.

Preserve summer apricots in anisette liqueur with fennel for sweet-spiced fruit that brightens winter desserts and cheese plates all year long.

Bold apple chutney with garlic, fresh ginger, and hot chilies. Simmer tart apples until mushy, then add pear strips that stay intact for texture. Makes 8-10 pints for canning.

Three-ingredient banana condiment with lemon and raisins simmers into a thick, jammy spread for jolof rice. Make it ahead and store for weeks of West African flavor.