An absolute vegan dreamboat! Boasting the double dreamy creaminess of nutritional yeast and cashew cream cheese. It’s all smooth sailing with this thick and silky smooth roast butternut pasta sauce, scattered with sun-dried tomatoes and a zesty quinoa flake crumb.
Want to feel like a chef in your own kitchen? Plate up this restaurant-style creamy miso polenta topped with crispy exotic mushrooms, tofu and long stem broccoli in a sweet soy sauce. Sprinkled with sesame seeds, spring onions and chilli flakes. Chef life!
Our fusion take on a curry favourite, palak paneer, features chunks of crispy halloumi, strewn over a smooth curry of yoghurt, spices, and spinach or ‘palak’. It’s rich in flavour, not too spicy, and elegantly accompanied by nutty black quinoa.
Get your taste buds whizzing with rounds of creamy goat’s cheese in a crumb of dukkah and almond flour. Set atop roast butternut and cannellini beans, cucumber, and radish; adorned with caramelised walnuts and a lemony drizzle.
Fluffy jasmine rice smothered in saucy Sichuan aubergines and a sticky-red-pepper-chilli-bean flavour shebang!? Top that with spring onions, edamame beans, crunchy peanuts and man, oh, man, you have a party to get to!
Emerald green and fit for a queen! Scrumptious spinach gnocchi, crisped in butter and steeped in a decadent sauce of pesto, garlic, lemon zest, cream, and edamame beans. Finished with grated hard cheese and fresh green leaves.
Pearled barley is a hardworking grain and it just loves to entertain a crowd. Mix it with hearty wild mushrooms, sun-dried tomatoes, and edamame beans and you’re sure to be impressed. This veggie-packed, flavourful and hearty salad will leave you feeling healthy and nourished from the inside out.
Indulge yourself in this more-ish, too tasty to touch, creamy boozy gnocchi. Laced with artichoke hearts, leeks and smothered in a delectable cream sauce and topped with lemon zest, rosemary and panko crumbs.
Put a spring in your step with this luscious, bright risotto! Buttery, naturally sweet carrot purée is swirled through a classic risotto of leeks, white wine, lemon, and hard cheese. Finished with balsamic-glazed baby carrots, crisp, sweet pine nuts and fresh parsley.
Butternut gnocchi. A medley of baby tomatoes. Oozy bocconcini balls. Fresh basil. Pine nuts. Balsamic reduction. Homemade tomato sauce. Toasty garlic bread. Need we say more?