These crêpes are made with gluten-free buckwheat flour, just like the ones from Brittany. We top them with caramelised orange segments and crunchy hazelnuts, then drizzle them with a luscious chocolate-maple sauce.
Black bean burgers are a classic diner treat, but they're also a cinch to make at home. We add smoky paprika to the mixture for a rich flavour profile, then serve with crispy sweet potato fries and a zesty guacamole.
We roast cauliflower to concentrate its mild flavour, then stir it into a rich tikka masala sauce with chickpeas and spinach. Served on black rice for a nice contrast and garnished with fresh coriander.
Historically served at sunrise and sunset, Vietnamese pho features lots of fresh herbs, spices like star anise, and a meat broth. We’ve adapted a plant-based version for you to enjoy that’s still bursting with fresh flavours.