Here are a few vegetable recipes from Judith Wills `Slim and Healthy Vegetarian' for you to try.

*** CRISPY VEGETABLE PIE 1 large leek, sliced 4 carrots, cubed 1 parsnip, cubed 2 courgettes, cubed 1 small (about 115 g/4 oz) head of broccoli 75 g/3 oz yellow split peas, cooked 40 g/1 1 oz butter 11 tbsp plain flour 200 ml /7 fl oz skimmed milk 1 tbsp olive oil 6 oblong sheets of filo pastry (about 115 g/4 oz) salt and black pepper PREHEAT the oven to 190 degrees C/375 degrees F/gas 5.

Boil the leek, carrots and parsnip in a saucepan of lightly salted water until barely cooked. Drain, reserving the cooking water.

In a separate pan, boil the courgettes and broccoli for 2 minutes. Drain, then divide the broccoli into small florets.

Arrange the vegetables and split peas in a 27 x 22 cm/11 x 81 in ovenproof dish.

Melt 25 g/1 oz of the butter in a saucepan and add the flour, stirring for a minute or two until you have a thick roux. Gradually add the milk (see left), stirring, until you have a thick sauce. Add 850 ml/ 11 pints of the reserved vegetable water and stir. Adjust the seasoning. Pour the sauce evenly over the vegetables.

Melt the remaining butter with the olive oil in a small pan. Making sure that the butter isn't hot, brush each of the first 4 sheets of filo pastry and place carefully over the vegetables.

Brush the last 2 sheets with the remaining oil and butter mixture and use each to cover half of the top, gathering each into loose folds (rather like drawn curtains). This both looks attractive and gives a much greater `crispy' area when the pie comes out of the oven.

Bake for about 25 minutes, or until the top is deep golden brown and crisp.

*** SPICY STUFFED VEGETABLES 4 large green peppers, halved lengthwise and deseeded, or vegetables of choice suitable for stuffing to serve 4, eg. 2 large aubergines, 4 large courgettes or small squash, or 4 beef tomatoes for the stuffing: 1 tbsp corn oil 225 g/8 oz Basmati rice, washed and drained 2 tsp Curry Powder about 550 ml/1 pint Vegetable Stock 1 celery stalk, chopped small 5O g/2 oz sultanas 1 small red eating apple knob of brown sugar 1 tsp lemon juice 1 small red pepper, deseeded and chopped small 25 g/1 oz cashew or mixed nuts, chopped 1 tbsp chopped parsley PREHEAT the oven to 180 degrees C/350 degrees F/gas 4.

Heat the oil in a large non-stick frying pan over a moderate heat. Stir in the rice and curry powder and stir for a minute. Pour in the stock and the rest of the stuffing ingredients. Bring to a simmer, lower the heat and simmer for 20 minutes, adding further stock or water if necessary.

Meanwhile, blanch the peppers in boiling salted water for 2 minutes, drain immediately and pat dry. If using aubergines, scoop out half the flesh and either use it for a puree' or mix with stuffing ingredients. Prepare courgettes or squash in the same way, but the spare flesh is best discarded.

Beef tomatoes should be prepared by removing a slice off the top, and scooping out the seedy flesh. The tomatoes don't need blanching.

Fill the pepper halves or other vegetables with the stuffing and arrange in a baking dish with a little stock in its base. Cover with foil and bake for 30 minutes, or until the vegetables are tender.

*** GRILLED VEGETABLES WITH BULGAR 225 g/8 oz bulghar wheat 550 ml/1 pint hot Vegetable Stock 1 large garlic clove, crushed 2 tbsp olive oil 200 g/7 oz large brown-cap mushrooms, halved 2 medium aubergines, sliced lengthwise 200 g/7 oz mixed peppers, deseeded and chopped into squares 2 small courgettes, sliced lengthwise 8 canned artichoke hearts (one 400 g/14 oz can) drained and halved 8 sun-dried tomatoes in oil, drained, patted dry and chopped 2 tbsp balsamic vinegar 1 tbsp freshly chopped basil SOAK the bulghar in the hot vegetable stock for 30 minutes. Towards the end of that time, preheat the oven to 180 degrees C/350 degrees F/gas 4.

Drain off any excess liquid from the bulgar and transfer to an ovenproof dish that has a lid. Cover and put in the oven while you prepare the vegetables.

Preheat the grill to medium.

Place the garlic in a bowl with the oil and mix well together. Brush the vegetables with the oil mixture and put them all except the artichokes on the grill pan.

Grill for 5 minutes, turning once. Add the artichokes for the last minute to warm them.

Serve the vegetables immediately over the warmed bulghar, with the sun-dried tomatoes, vinegar, basil, any pan juices and any remaining olive oil sprinkled over.

*** HOT BABY VEGETABLES WITH RED PESTO 275 g/10 oz very small new potatoes, scrubbed 225 g/8 oz baby carrots 175 g/6 oz baby squash 8 shallots, peeled and sliced 75 g/3 oz baby asparagus spears, trimmed 75 g/3 oz fine green beans, topped and tailed, or broccoli florets 1 quantity Red Pesto Sauce COOK the potatoes in boiling salted water until tender. Meanwhile, in a steamer (preferably one with compartments), steam the other vegetables for about 10 minutes, until just tender (or you could microwave them in a little water).

When the vegetables are ready, quickly toss in a serving dish with the sauce and serve.

Note: if young asparagus is too expensive, substitute mange-tout peas.

*** VEGETABLE PAELLA 1 tbsp olive oil 25 g/1 oz butter 2 medium onions, chopped 2 garlic cloves, crushed 1 medium leek, thinly sliced 1 medium aubergine, chopped 1 green pepper, deseeded and sliced 5O g/2 oz petits pois 325 g/12 oz long-grain rice 1 beef tomato, skinned and chopped 825 ml/11 pints Vegetable Stock 1 or 2 sachets of saffron strands salt and black pepper HEAT the oil and butter in a large paella pan and saute' the onions and garlic for 4 minutes. Add the rest of the vegetables, except the tomato, and saute' for a few minutes more, stirring well.

Lower the heat and add the rice. Stir again, then add the tomato, stock and saffron and seasonings. Bring to the boil, reduce the heat and simmer until the rice is tender (about 15 minutes), adding extra stock as needed.

Note: 5Og/2 oz pine nuts added towards the end of cooking time makes this dish even nicer, but will add 70 calories per portion and raise the total fat content to Medium.

*** VEGETABLE PAN-FRY 275 g/10 oz leeks 275 g/10 oz carrots, grated 325 g/12 oz potatoes, grated 1 medium onion, finely chopped 2 garlic cloves, finely chopped bunch of parsley, finely chopped 2 medium eggs 110 g/4 oz breadcrumbs salt and black pepper 1 tsp corn oil TRIM the leeks, halve them and cut them into thin slices. Rinse, drain and dry well on paper towels. Also dry the grated carrots and potatoes on paper towels.

Put all these vegetables in a big bowl with the onion, garlic, parsley, eggs, breadcrumbs and seasoning and mix well. Leave to stand for a few minutes, then shape into flat burgers.

Heat a heavy-based non-stick pan with the oil brushed over it and fry the burgers over medium to high heat for 6 minutes on each side.