The world’s most hardworking legumes, we love chickpeas for their versatility and the way they absorb flavour. Here they’re simmered with a heady mix of allspice, cinnamon and saffron, and served on parsley rice.

Juicy beets, fragrant dill, crunchy radish – the fresh flavours of Nordic lands inspired this filling salad. We toss through warm beluga lentils, and top with dollops of coconut yoghurt and slices of vitamin E-packed avocado.

These rich balsamic glazed mushrooms are the perfect partner to our roasted stuffed shallots, packed with sunflower seeds and hazelnuts.

Tofu’s never looked better: here we sizzle it in sticky-sweet teriyaki sauce, then serve over a rainbow bed of carrot, vitamin-rich broccoli and brown rice noodles. The final flourish? Red chilli and black sesame seeds.

These vibrant falafels are packed with beetroot and served with a fragrant fennel, tahini and juicy orange slaw.

Paired with creamy cannellini beans and sweet sun-dried tomato, our cauliflower ‘steaks’ – a source of immune system-boosting vitamin C – are satisfyingly smoky and charred to perfection. We drizzle them with a lemony Brazil nut pesto.