A creamy, fragrant red thai curry with butternut squash, pak choi & peas

King prawns in a creamy, fragrant red thai curry with butternut squash, pak choi & peas

Layers of aubergine and celeriac with slow-cooked tomato sauce and vegan parmesan

Layers of juicy aubergine and creamy celeriac, with slow cooked tomato sauce and a sprinkling of our homemade vegan parmesan

Charred corn and pickled mushrooms with Asian slaw and spicy miso dressing

Charred corn, pickled mushrooms and flaked salmon with Asian slaw and spicy miso dressing

A rich tomatoey stew with new potatoes and capers, jammed packed with over 10 different varieties of vegetables.

A rich tomatoey stew with new potatoes and capers, jammed packed with over 10 different varieties of vegetables.

A rich coconut & lemongrass curry with butternut squash and Club Cultured organic tempeh.

A rich coconut & lemongrass curry with butternut squash and chicken

Designed by Thomasina Miers this comforting gluten-free rigatoni bake with a rich tomato sauce, kale and borlotti beans. With a swirl of creamy vegan cheese and vegan parmesan on the top.

Designed by Thomasina Miers this comforting gluten-free rigatoni bake with a rich tomato sauce, kale and borlotti beans. With a swirl of creamy vegan cheese and vegan parmesan on the top.

A vegan broth that is as cleansing as it is satisfying. A rainbow of finely sliced veggies surrounded with an intense mushroom broth.

Soothing, mild spices are combined with free range chicken,chickpeas, fruity yellow peppers and spinach, simmered in red lentils and creamy coconut milk.

Designed by Thomasina Miers this dish is made up of slow cooked chicken in layers of corn tortilla, coriander rice and black beans with a rich and smokey chipotle sauce.

Tender grilled chicken and vibrant greens with a velvety white bean puree and creamy pesto dressing on a bed of grains.

Designed by Thomasina Miers this dish is a twist on a classic, free-range turkey mince folded through a rich and smokey chilli sauce, with black beans and root vegetables. Served with brown rice.

Designed by Thomasina Miers this dish is a twist on a classic, beans and root vegetables are folded through a rich, smokey chilli sauce. Served with brown rice.

Soothing, mild spices are combined with chickpeas, fruity yellow peppers and spinach, simmered in red lentils and creamy coconut milk.

A bowl of roasted sweet potato and chickpea, combined with a tangy miso dressing and sweet, crunchy apple.

This asian-style bowl is made up of king prawns, glass noodles, spiralised veggies and toasted cashews, finished with our zingy tamari dressing.

Glass noodles, hispi cabbage and chunks of softly-spiced aubergine, topped with king prawns, fresh, aromatic herbs and crunchy cashews. Finished with a thick, sweet and sour teriyaki dressing.

A quinoa base and raw crunchy vegetables create this poke-inspired bowl, topped with our signature onion jam, that adds a sweet, gingery, zesty punch.

A quinoa base, raw crunchy vegetables and salmon create this poke-inspired bowl, topped with our signature onion jam, that adds a sweet, gingery, zesty punch.

Sweet potato and crunchy sunflower seeds in a roasted tomato sauce. Topped with sweet and nutty grated celeriac.

Vibrant greens with a velvety white bean puree and creamy pesto dressing on a bed of grains.

Glass noodles, hispi cabbage and chunks of softly-spiced aubergine, topped with fresh, aromatic herbs and crunchy cashews. Finished with a thick, sweet and sour teriyaki dressing.

Aromatic Thai spices are blended into this fragrant, coconut cream sauce with nourishing green vegetables and fluffy brown and wild rice.

Aromatic Thai spices are blended into this fragrant, coconut cream sauce with king prawns, nourishing green vegetables and fluffy brown and wild rice.

A bowl of turkey meatballs, roasted sweet potato and chickpeas, combined with a tangy miso dressing and sweet, crunchy apple.

Free range turkey mince, sweet potato and crunchy sunflower seeds in a roasted tomato sauce. Topped with sweet and nutty grated celeriac.

Designed by Thomasina Miers this dish is made up of layers of corn tortillas, coriander rice and black beans with a rich and smokey chipotle sauce.

This asian-style bowl is made up of glass noodles, spiralised veggies and toasted cashews, finished with our zingy tamari dressing.