Black lentils simmered in coconut milk with herbs and spices

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

A rich brown rice, mushroom risotto with greens

A rich brown rice, mushroom risotto with chicken

Spicy cauliflower florets with a quinoa and tahini salad

Spicy cauliflower florets with a prawn, quinoa and tahini salad

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

Our delicately sweet and sour sauce with glass noodles and veggies

Our delicately sweet and sour sauce with glass noodles and chicken

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

Cajun spices with a kale salad and cashew caesar dressing

Cajun spices with a chicken and kale salad and cashew caesar dressing

Buckwheat, feta, cherry tomatoes and cucumber with tahini and mint

Buckwheat, feta, cherry tomatoes, cucumber and prawns with tahini and mint

Squash marinated in sundried tomatoes with chickpeas and vegan feta

Squash marinated in sundried tomatoes with salmon, chickpeas and vegan feta

With courgette, butternut squash, broccoli and brown rice

With king prawns, courgette, butternut squash, broccoli and brown rice

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

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

A fresh, zingy mango and ginger chia blend with soya yoghurt, almond and tahini

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

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 blend of brown rice and black quinoa with free-range chicken, broccoli, red cabbage and apple in an almond butter dressing.

A blend of brown rice and black quinoa with broccoli, red cabbage and apple in an almond butter dressing.

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

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

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

New potatoes, corn and cherry tomatoes with vegan feta, king prawns and a cashew Caesar dressing.

New potatoes, corn and cherry tomatoes with vegan feta and a cashew Caesar dressing.

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

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

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

A rich coconut & lemongrass curry with butternut squash and chicken

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.

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

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

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

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.

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.