Creamy, vibrantly coloured carrot and harissa dip with a happy hum of spice is perfect on a plant-based grazing platter!

Roast buttercup pumpkin flavoured with rosemary, orange and chilli, with an orange infused coconut yoghurt and tahini sauce!

This plant-based twist on a Hawaiian poke bowl transforms ordinary watermelon into a surprisingly awesome substitute for raw tuna!

Light as air rice paper crisps topped with a Vietnamese inspired mix of peanuts, shallots, spring onion, coriander, chilli + tamarind sauce.

A dreamy vegan custard tart with a home made short pastry case, scented with saffron and vanilla, and topped with perfect nectarines.

Mildly spiced buckwheat blini topped with cucumber, fennel and yoghurt are just the thing with a glass of bubbles.

Lebanese vegetable stew with plenty of garlic and spice, tender fried eggplant, chickpeas and the deep, musky flavour of dried mint.

Tender Afghan dumplings with a leek and scallion filling, with minted yoghurt dressing and an oil-based tomato and garlic sauce.

A creamy vegan pumpkin pie cheesecake made with a maple sweetened mixture of pumpkin, spices, cashews and coconut yoghurt.

Roasted parsnip with three different flavour combinations, toppings and ways to change up home made vegan aioli.

Fresh and funky vegan tofu larb with cauliflower, peanuts, lime juice and lashings of fresh herbs.

Rich and indulgent, these dark chocolate pots made with just a few simple ingredients can be customised to suit your own personal taste.

An easy recipe for warmly spiced vegan pumpkin muffins with orange and chia seeds, great served warm alongside a strong coffee.

Pretty in pink, these chickpea and beetroot falafel are easy to make and delicious served with a simple tahini and lemon sauce.

Zucchini ribbons and marinated artichokes, tossed with a lemon macadamia dressing & toasted macadamias, with white bean puree.

A substantial salad-as-meal with spice roasted potato, cauliflower and red onion, lemony lentils and a creamy curry tahini dressing.

Orange chipotle marinated tofu skewers grilled until charred and caramelised. Delicious in a soft tacos or with your favorite salad!

Inspired by Mexican street corn or elotes, this barbecue grilled sweet corn is smothered in mayo, spices and a vegan parmesan sprinkle.

This festive Christmas bread wreath with red and green pestos is satisfying to make and a beautiful addition to any holiday table.

Creamed spinach gratin with a cauliflower and cashew-based sauce, topped with a golden seedy crumb. Perfect for your holiday table!

Mushroom and kale risotto flavoured with fragrant saffron and miso, and topped with fried sage leaves, mushrooms and walnuts.

Vegan kedgeree of spiced basmati rice and lentils with tender chunks of marinated jackfruit as a substitute for smoked fish.

An earthy and satisfying vegan dinner bowl of lemony quinoa and kale, grilled eggplant and a generous serving of muhammara.

Gluten-free cinnamon oat cookies studded with dark chocolate chips, dried cranberries and sliced almonds.