You don’t need pasta to make lasagne – in our lighter, gluten-free version we’ve swapped it for layers of earthy courgette, fibre-rich beans and chestnut mushrooms. Instead of traditional béchamel, our innovative take uses coconut yoghurt.
Our twist on the classic stroganoff; smoky paprika, garlic and thyme mushrooms stirred through creamy coconut yoghurt with highlights of salty sundried tomatoes and chopped gherkins. Sits on a bed of spiralized carrots and courgettes.
Caribbean o’clock – take your fam on a flavour holiday to the sultry West Indies with this aromatic chickpea and coconut curry, dished up with brown rice and vitamin-dense broccoli. Baby spinach packs vitamin K.