Black beluga lentils take their name from beluga caviar and have the richest flavour of all the lentil varieties. We mix them with sweet potato, spring onion and smoked paprika to form these vegan burgers and serve in a Portobello mushro...
GET STARTEDA healthy take on a classic Chinese dish. Tender chicken strips in a sweet chilli and ginger sauce with tenderstem broccoli and vegetable stir fried rice.
GET STARTEDA rich minced lamb and root vegetable stew flavoured with fresh thyme and rosemary topped with cauliflower and potato mash, served with wilted cavolo nero.
GET STARTEDWe wrap our baharat spiced beef in earthy, roasted aubergine and add a creamy tahini drizzle. Served on a bed of tomato, parsley and tricolour quinoa, this dish is the perfect, light, winter supper.
GET STARTEDPan-fried fresh haddock with Spanish-style tomato rice and padron peppers. A staple Spanish tapas, padron peppers are best cooked quickly and simply, in a hot pan with a drizzle of oil and a pinch of sea salt.
GET STARTEDA balanced version of an Asian chicken salad, we roast juicy free-range thighs then shred them into a crunchy herb and cabbage slaw. Served on cauliflower rice with a peanut dressing.
GET STARTEDTofu marinated in citrusy lemongrass on a bed of brown rice noodles and stir-fried pak choi, served with toasted peanuts and fresh mint, dressed in a sweet, tangy matcha sauce..
GET STARTEDTempeh is a delicious vegan patty made from fermented soya beans. We crumble it into a vibrant noodle and carrot ribbon stir-fry, accented with flavours of fresh mint, lime, tamari and sesame oil.
GET STARTEDRoasted cauliflower steaks are coated in sticky apricot harissa then topped with crispy chickpeas, sweet molasses onion marmalade and a drizzle of smoky chimichurri. Served alongside green beans and a quinoa side salad.
GET STARTEDSince korma traditionally uses dairy, we've recreated this creamy Indian sauce with cashew butter and coconut milk, organic cubes of golden fried tofu and oven-roasted cumin aubergine.
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