These fragrant chickpea burgers are flavoured with red Thai curry paste, a delicious blend of fresh lemongrass, galangal, kaffir lime peel and chilli, alongside stir-fried pak choi and a homemade sweet chilli sauce.
Historically served at sunrise and sunset, Vietnamese pho features lots of fresh herbs, spices such as star anise, and a meat broth. We’ve adapted a plant-based version for you to enjoy that’s still bursting with fresh flavours.
Za’atar, a specialist Middle Eastern spice, lends roasted cauliflower a rich, earthy kick. A blend of sesame seeds, cumin, sumac and dried oregano; it adds real depth of flavour and balances well with nutty artichoke hearts.