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.
GET STARTEDHerby roasted salmon with a ground almond crust alongside mustardy potatoes and a quick sauerkraut, made with caraway seeds and sweet beetroot.
GET STARTEDFor a lighter taco, we use crisp gem lettuce to wrap up the spiced chicken and sweet tahini dressed beetroot.
GET STARTEDScandinavian-inspired roasted beetroot and smoked mackerel with a creamy coconut yoghurt, lemon & dill dressing and a scattering of sliced pink radishes.
GET STARTEDA deliciously rich beef ragu topped with chestnut mushrooms, spinach and fresh thyme with a sweet potato mash topping.
GET STARTEDA fragrant tofu & coconut curry, infused with ginger, garlic and cardamom.
GET STARTEDFragrant tofu kebabs with red cabbage and carrot slaw wrapped in a turmeric spiced chickpea pancake.
GET STARTEDJuicy oven baked pork tenderloin with sauce vierge, a French sauce made with chopped tomatoes, basil, lemon and olive oil.
GET STARTEDPan-fried fresh haddock with a Spanish tomato rice and delicious padron peppers. A staple Spanish tapas, padron peppers are best cooked very simply and quickly, in a hot pan with a drizzle of oil.
GET STARTEDA delicious miso noodle broth with organic firm tofu, buckwheat noodles, sweet potato and zingy ginger.
GET STARTED
