These mini broccoli 'steaks' are cut from the centre of baby romanesco, and glazed with a moreish chipotle & maple sauce.
Oven-baked pesto coated haddock is served with aubergine ratatouille and delicious quinoa.
An Italian-style white bean and lemon risotto with basil pesto and garlic mushrooms. We have sprinkled over pumpkin seeds, to add a crunchy texture to this dish.
Warming and nourishing lentils packed with Moroccan flavours and topped with turmeric roasted cauliflower.
We are celebrating the season of sweet summer peaches by making them the star ingredient in this dish.
Cauliflower steaks, taken from the centre of the cauliflower and chargrilled, are drizzled with a parsley lemon sauce and served with Italian inspired cannellini beans with sundried tomatoes, capers and black olives.
Herby roasted salmon with a ground almond crust alongside mustardy potatoes and a quick sauerkraut, made with caraway seeds and sweet beetroot.
For a lighter taco, we use crisp gem lettuce to wrap up the spiced chicken and sweet tahini dressed beetroot.
A fragrant tofu & coconut curry, infused with ginger, garlic and cardamom.
Fragrant tofu kebabs with red cabbage and carrot slaw wrapped in a turmeric spiced chickpea pancake.
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