Pumpkin & beet pieces are roasted in cinnamon and loaded with chickpeas & baby marrow. This dreamy roast veg medley lies on a bed of crispy kale, all dressed up in a creamy tahini & coconut yoghurt dressing and flecked with fresh mint leaves for a sweet & cool finish.
A medley of za’atar spiced roasted veggies, crispy chickpeas & pearled barley, sprinkled with toasted seeds. This is dished up on top of a delicious spread made from creamy goat’s cheese, yoghurt, grated cucumber, zingy lemon juice & herby parsley.
A quick & easy vegetarian dish brought to life by the flavours of our glorious green goddess sauce. The combination of guacamole, spinach, crème fraîche, and toasted walnuts make this effortless pasta dish irresistible!
An authentic yet simple recipe of Indian-spiced potatoes and cauliflower that will delight your taste buds and tickle your senses! This delicious dish requires only enthusiasm and is super easy to make. Served with fluffy cumin seed speckled basmati rice – you’re in for a real treat!
It’s taco ‘o clock, Chef! Start looking forward to tasty morsels that will make anyone’s mouth water – with tastes and textures of golden fried tofu in a tangy-chilli garlic tomato sauce layered with Mexican spices, balanced with charred peppers, cabbage and a cooling coriander yoghurt. Sided with nachos.
A nacho dinner extravaganza, with all the usual guests: a tangy guacamole, a cluster of corn nachos, strings of melty cheese, a spicy kidney bean and corn chilli, and sliced jalapeño.
Get your temperature rising with a toasty, colourful feast: roast beetroot coated in Moroccan spices, pumpkin seeds, charred broccoli, crispy lentils, spiced barley, and a tangy pomegranate and cashew cream cheese drizzle.
A Mediterranean fantasy! Crispy halloumi, indulgent artichoke hearts, charred baby marrow, salad leaves, and cannellini beans. Warming & fresh – who could refuse this stunner?
Our take on this dahl is a nod to the Cape Malay cuisine. It is given an edge by cool raita, a pistachio crunch, bright spinach, and toasted chickpeas tumbled with plump sultanas.
Crispy homemade cabbage, spring onion and carrot fritters, dunked in a vegan mayo & gochujang sauce, and served with a tangy smashed cucumber salad, fried pak choi and crunchy sesame seeds. Need we say more?