The warming, vibrant flavour of North Africa! These epic baby potatoes are infused with harissa and crisped to perfection. With extra crunch from roast cannellini beans, a ping from salsa, sweetness from dates, and creaminess from a minty cashew dressing.
Pomodoro means “tomato” in Italian. Here, piquanté peppers, garlic, and a medley of baby tomatoes come together with true Italian flair to smother mouthwatering morsels of spinach and ricotta ravioli.
It’s fig season and we’re celebrating with the most delectable fig and gorgonzola focaccia, topped with toasted pine nuts, caramelised onions, a balsamic drizzle, and fresh green leaves. This quick and easy veggie delight will have you coming back for more…
Our veggie version of a classic dish, with the same beloved rich tomato flavour! A hearty base of lentils, twirls of linguine, and sprinklings of nutritional yeast, are gonna get your taste buds dancing the boogie!
Indulge in the opulence of red rice topped with a luxurious roast: butternut coated in a fragrant rub, crispy butter beans, and molasses-glazed beetroot. All bejewelled with crunchy pecans and dried apricots.
These halloumi pockets are what dreams are made of! Moroccan-spiced halloumi stacked inside toasted flatbread, adorned with roasted aubergine, caramelised onions, a Greek salad medley and lashings of tzatziki – such perfection!
Get ready to experience the flavours of Indian-inspired cuisine combined with the textures of a nacho bowl. Crispy poppadoms mingling with lush spiced lentils, held together with golden melted cheese and dolloped with coriander & hemp infused yoghurt. Yes please.
Continents meet in this delectable stir-fry with spiced quinoa. Chunky, caramelised mushies and vibrant kale sautéed in Thai red curry paste, fresh lemon juice, and sesame oil. Fusion perfection!
Indulge in the unique flavour and texture of barley, topped with a gorgeous roast: butternut and butter beans spiced with a herby rub and molasses-coated beetroot. All bejewelled with crunchy pecan nuts, fresh mint, and dried apricots.
This Asian take on risotto is made with beautiful nutty black rice, cooked in Thai green curry paste and coconut cream until absolutely oozy. Topped with golden shimeji mushrooms and served with an Ohitashi salad of spinach and peanuts tossed in a soy, mirin and lime dressing. Fusion sensations incoming.