Grilled courgette and aubergines with heirloom tomatoes, olives, vegan halloumi & basil oil

Grilled portobello mushrooms with vegan blu cheese, caramelised onions & rocket on a garlic bread bun

Broccoli soup with crunchy garlic chickpea croutons

Vegan wild mushroom tortellini – egg free fresh pasta stuffed with a wild mushroom and vegan cheese filling

Black Forest inspired crumble with a fruity base and a rich chocolate crumble topping

Asian inspired tacos filled with sticky orange glazed tempeh, shredded red cabbage & thinly sliced spring onions and cucumber

White bean, mushroom and kale soup with orzo in a hearty vegan broth

Vegan Swedish Meatballs & (Ikea) Gravy

A vegan, spiced fig chutney, mozzarella and watercress panini

The ultimate vegan cheese sauce – creamy, tangy, stretchy and gooey

Asian Bean Burgers & Wasabi Slaw

Tumeric sunrise smoothie – an energy boosting, color changing breakfast smoothie!

Zahtar Tofu Salad with Cashew Tzatziki

Peri Peri Mushroom Bowl

Sweet Potato Gnocchi with a Mushroom Cream Sauce

Roasted garlic hummus with tahini, lemon juice and extra virgin olive oil

Valentine’s Day Chocolate Truffles