Layers of lentil and mushroom Ragu, roasted peppers and courgettes, gluten free pasta and a creamy vegan béchamel.

Gently spiced gingery vegetable curry cooked with an abundance of coriander and spinach

Gently spiced gingery chicken curry cooked with an abundance of coriander and spinach

A classic Thai salad with a twist: black lentils and beetroot with crispy onions and a zingy lime sauce

Spiced tofu with courgette and carrot noodles, topped with an indulgently rich satay sauce

King Prawns with courgette and carrot noodles, topped with an indulgently rich satay sauce

The perfect blend of greens and citrus, with cavolo nero and peas, an orange marinated tofu and a hazelnut crumble.

The perfect blend of greens and citrus, with cavolo nero and peas, orange marinated chicken and a hazelnut crumble.

Rigatoni covered in a creamy, rich vegan béchamel sauce, with cherry tomatoes and cavolo nero.

Rigatoni covered in a creamy, rich vegan béchamel sauce, with cherry tomatoes and cavolo nero and served with baked salmon.

A rich chicken bone broth, served with a medley of veg

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

Crunchy veg with earthy chickpeas topped with a tangy, smooth miso dressing

Crunchy veg with earthy chickpeas and baked chicken breast, topped with a tangy, smooth miso dressing

A classic, vibrant gazpacho with cherry tomatoes, celery and red peppers

Packed full of green goodness - broccoli, spinach and peas are perfectly balanced with mint and homemade vegetable stock to create this abundantly nutritious soup.

A delicious fresh salad made up of more than 10 plants including roasted spiced chickpeas, a corn and tomato salsa and a basil, kale, spinach and cashew nut pesto.

A delicious fresh salad made up of more than 10 plants including roasted spiced chickpeas, a corn and tomato salsa and a basil, kale, spinach and cashew nut pesto served with free range chicken breast.

Black lentils simmered in coconut milk with rice, herbs and spices

Black lentils simmered in coconut milk, rice, herbs and spices with salmon

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

Glass noodles with chestnut mushrooms, broccoli, pak choi and tempeh in a satay sauce

Glass noodles with chestnut mushrooms, broccoli, pak choy and chicken in a satay sauce

It's all about this mayo, a vegan version blitzed with kimchi brings this vibrant, crunchy salad to a whole new level.

It's all about this mayo, a vegan version blitzed with kimchi brings this vibrant, crunchy salad salad to a whole new level.

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.

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.

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

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

A miso, coconut, carrot and kale based sauce with mushrooms, squash, broccoli and kale.This dish really packs in the nutrients and plant varieties.

A miso, coconut, carrot and kale based sauce with chicken, mushrooms, squash, broccoli and kale.This dish really packs in the nutrients and plant varieties.

A classic Korean dish with a healthy twist. brown rice with sweet, spicy kimchi, pickled portobello mushrooms and crispy tofu with a spicy sriracha sauce

Miso aubergine stuffed with sauerkraut and pomegranate on a bed of quinoa and kale.

Crispy tofu and aubergine tossed in a smokey, rich XO sauce.

Vegan feta, za'atar chickpeas, charred corn and peppers with a balsamic dressing

Pesto chicken, vegan feta, za'atar chickpeas, charred corn and peppers with a balsamic dressing

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.

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.

Black Bean, rice and roasted peppers with tortilla chips and jalapeño dressing

Black Bean, rice and roasted peppers with chicken, tortilla chips and jalapeño dressing

A classic, warming and hearty dinner with a smokey, tomato sauce, mixed black, kidney and butter beans and melty roasted peppers. With a very mild kick.

A classic, warming and hearty dinner with a smokey, tomato sauce, free-range turkey mince, mixed black, kidney and butter beans and melty roasted peppers. With a very mild kick.

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.

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 rich brown rice, mushroom risotto with greens

A rich brown rice, mushroom risotto with chicken

A rich coconut & lemongrass curry with butternut squash and chicken

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

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

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

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

Our crunchy homemade granola with buckwheat, dried mulberries and coconut chips