Succulent spiced duck in a honey, sesame and tamari sauce. We shred it and layer with fine strips of spring onion and carrot in crisp lettuce wraps. Fresh red chilli sprinkled on top adds a spicy kick.
All aboard for a flavour journey to Mexico – this lively dish, stuffed with nutrient-dense legumes, sweet tomatoes, fresh spinach and spices, whisks us away to warmer climes. We throw in a creamy, salsa-stuffed avocado, too.
Fragrant thyme, sweet sundried tomato, earthy mushroom – our plant-based bolognese stars classic Italian flavours, but uses mineral-rich lentils rather than beef. We replace pasta with lighter courgetti, too, and sneak in crunch with pin...
Pasture-grazed lamb is more tender and fragrant than what you can find in shops. We rub our lamb steaks with spices, then griddle them until tender. Served with pomegranate quinoa, dairy-free tzatziki and slices of aubergine.