A zesty rice salad with black beans, cherry tomatoes, fresh coriander, toasted hazelnuts and a delicious preserved lemon dressing.

A tangy cream cheese spread with paprika, capers, red onion and cumin seeds: perfect on a slice of dark bread or as a dip for crudité.

A dense and moreish spiced cake made with whole grain rye flour, walnuts and medjool dates. Teatime will never be the same again.

A delicious salad with organic buffalo mozzarella, fresh orange slices, mint and black olives.

Garlicky and lemony cannellini beans, wild spinach, breadcrumbs and black garlic: a great side dish or vegan main.

These almond biscuits are crunchy on the outside and deliciously chewy on the inside.

Make your own colorful vegetarian maki rolls and inarizushi with crunchy raw veggies, creamy avocado and omelette.

Celebrate the start of spring with this vibrant soba noodle salad with edamame, avocado, radish cress and a zesty lime and soy dressing.

These crispy lavash crackers, topped with seeds and spices, can be eaten plain or with your favourite selection of dips and cheeses.

Crispy filo triangles with a spinach, mint, and feta cheese filling.

A heart-warming bowl of risotto with roast butternut squash, sage butter, pecorino and urfa biber chilli flakes.

Coleslaw with capers, toasted hazelnuts and a tangy mustard and cashew cream dressing.