Roasted beetroot blended into a velvety sauce, stirred through butter beans, topped with golden feta and walnuts for scooping bliss.
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This Chickpea Jalfrezi Curry is the perfect midweek dinner packed with capsicums, chickpeas, and aromatic spices in a rich tomato base. A hearty, one-pan meal that’s vegan, gluten-free, and great for
Our take on the viral cucumber salad—juicy watermelon meets soy, chilli, and sesame for a bold, Asian-inspired twist.
Get creative with watermelon, in this vegan poke bowl recipe. The refreshing way to get your sushi fix.
Vegetarian tagine packed with eggplant, pumpkin, green beans and chickpeas in a morrocan spiced tomato base.
The more-ish way to get your 5+ a day! These veggie loaded chili fries make the most of mushrooms, leek, courgette and alliums.
Got fresh fish from your summer adventures? Pair it with tangy grapefruit, crisp cucumber and golden sweetcorn in this vibrant ceviche recipe.
Is it a tortilla or a toasty? Best yet - it's both! Featuring tomatoes, avocado, spinach and veggie mince.
This flavour-packed vegetarian dish transforms transforms kamo kamo (think cross between a squash and courgette) into the perfect edible serving bowl.
Apple Pie meets Almond Croissants in this simple sweet treat recipe, that's a delicious way to give leftover pastries a second life.
A crunchy and refreshing spring salad featuring raw broccoli, apple, cabbage, spinach and seeds topped with a creamy avocado dressing
Turn smashed potatoes into a naturally gluten free pie crust loaded with wonky green veggies and cheese.
These Spiced Cauliflower and Chickpea flatbreads are the perfect vegetarian dinner option, using a treasure trove of veg like spinach, avocado and onion.
Made with a cottage cheese base, this pizza is not only high in protein but also gluten-free, perfect for those who want a lighter twist on traditional pizza.
Elevate your onions with this simple and delicious savoury marmalade recipe, combining sweet caramlised onions with tangy vinegar.
A light yet satisfying soup, perfect to enjoy at the start of spring and loaded with staple veggies like spinach, celery and carrot.
Our vegetarian take on this favourite Vietnamese sandwich keeps all the magic of the original, with marinated tofu, tangy pickled vegetables, crunchy red cabbage and flavour packed sauces.
1/3 of food globally is wasted and it’s estimated that up to 40% of produce grown doesn’t leave the farm gate.
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