Orange & Halloumi Salad

Fresh orange segments and golden-crusted halloumi slabs… need we say more, Chef? Get a dose of vitamin C in the most mouthwatering way when you load up a forkful of oven-roasted beetroot & leeks, spicy radish, toasted walnuts, zesty orange segments, and last but not least, salty and oh-so-satisfying halloumi cheese.

Ginger Noodles & Caramelised Mushrooms

A harmonious blend of earthy mushrooms and zesty ginger, sprinkled with fiery chilli flakes and garnished with vibrant fresh coriander. This dish is a symphony of savoury and spicy notes that will leave your taste buds dancing with delight.

Vegan Caribbean Tofu Pelau

Imagine a rice pilaf but with Caribbean flavours, and you have the answer to the question: What is pelau? Similar to dishes like jambalaya and paella, rice is cooked with vegetables, aromatics, and a protein. In this vegan version, that’s kidney beans, together with charred bell pepper and golden tofu. Finish with pineapple pieces for … Read more

Crumbed Bocconcini Salad

If you’re ever challenged to make a salad for someone that they’ve never tasted before, here’s the answer, Chef! Rich cannellini beans, tangy tomato, refreshing cucumber & crunchy carrot are coated in a honey-mustard dressing. This, together with fresh greens, forms the base for panko breadcrumb-coated bocconcini cheese balls.

Domaine Des Dieux’s Artichoke Bake

You will heart-emoji this artichoke hearts, onion wedges, homemade cheesy sauce & spinach bake, Chef! Topped with a golden layer of panko breadcrumbs, sided with toasted baguette rounds, and finished with freshly chopped parsley.

One-pot Caramelised Onion Pasta

Caramelised onion & penne pasta are cooked in a classic combo of thyme & white wine, before being loaded up with mushrooms and crème fraîche. The whole shebang is then drizzled with a balsamic reduction and sprinkled with fresh parsley, Italian-style cheese, and toasted almonds. We told you it’s good!

Mexican Chipotle Soup

This recipe makes warming Spanish flavours sing with notes of rich black beans, hearty sweet potato, golden toasted seeds & spicy chipotle chillies, which are all swimming in a satisfying, creamy tomato base. Sided with crispy tortilla strips to scoop up every last drop.

Falafels & Marmalade-glazed Carrots

You know how the saying goes, Chef! “A wise bear always keeps a marmalade sandwich in his hat in case of emergency”. Inspired by this tasty piece of advice, we’ve created a marmalade-glazed carrot salad, tossed with crispy leaves on a bed of pearled barley. Served with golden Outcast Falafels and dollops of coconut yoghurt.

Plant-based Bites & Whipped Feta

A homemade feta-whipped yoghurt is smeared on the plate (because it looks and tastes great!), then topped with mouthwatering Green Fields Vegan Meatballs. Dish up the NOMU Moroccan Rub-spiced baby marrow & onion, serve with pan-toasted pita quarters, and dine to your heart’s delight, Chef!

Rainbow Roasted Buddha Bowl

A bowl of beautiful flavours, textures, and ingredients! Delve into steamed brown & wild rice, crunchy kale, oven roasted butternut & onion spiced with NOMU Oriental Rub with pickled radish for tangy sharpness. Served with a creamy guac, a garnish of nutty seeds & a Pesto Princess Red Pepper Pesto dressing.