We've used rich brown miso paste to our fragrant chilli tofu ramen, and added salty seaweed, dark green cavolo nero and fibre-rich buckwheat noodles.

Our festive vegetarian roast is made with chopped chestnuts, cannellini beans, mushrooms, carrot mash and herbs, served with a tangy homemade cranberry sauce.

Bring the Med to your table with this light, bright green salad – featuring buttery artichoke, savoury lentils, juicy olives and crisp pine nuts. To finish, we drench in a zingy Dijon and cider vinegar dressing.

We love the dynamic flavours of Korean cuisine. Our spin on bibimbap features nutritious brown rice, sweet carrot ribbons and satisfying chunks of tamari-dressed tofu. Rainbow chard and creamy avocado slices are your essential greens.

Plant-based quinoa and cannellini bean arancini, stuffed with a basil pesto and coated in golden polenta.

We love jackfruit for its versatility in vegan dishes. We simmer it in a sweet, smoky barbecue sauce, then shred the jackfruit to give a meaty texture. Served alongside creamy avocado and brown rice.

This buffalo-style cauliflower is the perfect match to chargrilled corn, packed full of dietary fibre.

Who needs meat when you’ve got our satisfying sunflower ‘mince’? Here it pairs gorgeously with a creamy mushroom and spinach sauce, crisp Tenderstem and our popular brown rice penne.