lime leaf ice cream with coconut tuile basket

spaghetti with olive, caper and tomato sauce

tofu, pak choi and broccoli with vegan XO sauce

parsnip and white bean soup with curried croutons

chard, broccoli and chickpea broth with basil and pine nuts

star anise and rhubarb Eton mess. Vegan, gluten free and utterly delicious!

curried potato, cauliflower and pea burgers

A simple vegan variation on the classic leek and potato soup. The addition of coconut milk gives it a creamy, rich depth of flavour

Szechuan-style noodles. Despite a relatively short cooking time, this is a deliciously complex, rich and spicy noodle dish.

cumin dusted carrot tempura with coriander and lemon aioli

A seasonal vegan treat, this delicious, lightly spiced apple crumble tart works perfectly with the creamy malt extract ice cream.

Indian/Chinese fusion style dish, with the vegetables being quickly stir fried before being enveloped in a deliciously rich and spicy sauce.

Mexican-style pinto beans with green rice

corn ribs smothered in a delicious mixture of oil and smoky spices before roasting in a hot oven or on the barbecue.

Smashed cucumber salad. A deliciously spicy and refreshing accompaniment to a range of Asian dishes.

stir-fried crispy tofu with peppers

The delicious stuffing in these courgettes is based loosely on samfaina, a Catalan specialty similar to the French ratatouille.

spaghetti with broad bean, miso and hazelnut pesto. In a blind tasting you would be amazed to find this delicious pasta dish is vegan.

pea pancakes with feta, olive and mint

Chilled asparagus, coconut and lemongrass soup, delicious, creamy and beautifully flavoured.

A great use for sourdough discard. These delicious savoury biscuits will keep for a few weeks in an airtight container.

Keralan-style black chickpea curry

This rice dish is a great accompaniment to curry dishes, although it’s also absolutely delicious on its own.

Tunisian-style chickpea soup with harissa oil