Talk about flavour! Our fragrant chickpea burgers are infused with curry paste and spring onion, then pan-fried to tempting crispiness. We dollop over a sticky sweet chilli sauce and serve with vitamin C-rich pak choi.
When tummies are rumbling, this will fill ‘em up fast – creamy mushroom sauce, brown rice penne and juicy chunks of pesto-coated British turkey. Ripe cherry tomatoes add brightness; a side of Tenderstem boosts vitamins.
Goa is famous for its fish curries. To recreate one, we use sustainably sourced haddock landed in the UK and simmer it in a spicy coconut-tomato sauce. Served with a mild cauli rice sprinkled with toasted flaked almonds.
This fill-you-up ragu is a satisfying weeknight serve – think simmered grass-fed beef, sun-dried tomato sauce and sweet potato mash. Don’t worry, we haven’t forgotten the greens: vitamin K-rich spinach is stirred through at the end.