We roast cauliflower to intensify its mild nutty flavour, then stir it into a rich tikka masala sauce with chickpeas and spinach. Served on black rice for a beautiful contrast and garnished with fresh coriander.

A fragrant tofu & coconut curry, infused with ginger, garlic and cardamom.

Sticky teriyaki tofu slices are layered over a mix of crunchy carrot and brown rice noodles. Sweetstem broccoli adds vibrancy and texture. We finish it off with black sesame seeds and a hit of red chilli.

Chickpeas aren’t traditionally used in Thai food, but we love them in this red Thai curry, pairing nicely with our signature spice blend, coconut-based sauce and nutty black rice.

A delicious miso noodle broth with organic firm tofu, buckwheat noodles, sweet potato and zingy ginger.

The creamy avocado and almond butter give our roasted vegetable buckwheat a rich delicious flavour.

A homemade crepe made with quinoa flour and topped with garlic mushrooms, butter beans, chunky basil pesto and a sprinkling of pine nuts.