This warming veggie chilli is the perfect bonfire night dish. Spoon into big bowls or mugs, top with a little Coyo and coriander if you like, and enjoy in front of the fireworks.

This is such a versatile recipe: the crispy cauliflower bread base can be topped with whatever you like or needs using up. We've opted for Brussels sprouts (as firm sprouts lovers) and sun-dried tomatoes, plus a sprinkling of sunflower seeds for crunch.

Delicious vegan maple porridge with berry compote.

Delicious roasted butterbeans with garlic tomatoes and cashew pesto

Although often overlooked, the seeds inside pumpkins are just as delicious as the flesh itself. Enjoy these spiced pumpkin seeds sprinkled over salads, soups or as a seasonal snack.

This is a really beautiful dish, with the bright orange pumpkin, black rice and jewel-like green pistachios. The addition of sumac gives a tangy flavour, while the za'atar spice blend adds its own nutty, herby edge.

Who’d have thought of putting brussels sprouts in salad rolls? We did and we can confirm it’s delicious!

This dish celebrates one of the season's finest veggies - the humble butternut squash. It's perfect for a cosy autumn evening.

Our raw cacao and beetroot brownies are not only a delicious treat, they are also packed full of antioxidants and other health benefits.

This banana bread is a dream served with a cup of tea, enjoyed with loved ones on a cosy afternoon. The cardamom and cinnamon add a real warmth to it. We've used coconut yoghurt, compote and bee pollen for this recipe but you can get creative with your toppings, pairing with coconut yogurt, berries, nuts and seeds.

Dal is one of my go-to dishes; as long as you have the essential ingredient, red lentils, then you can pretty much make it from any leftover veg. This version uses sweet potato but it would be just as good with most left-over root vegetables. The creamy coconut adds a touch of richness and is perfectly balanced with aromatic cardamom.

Here's a recipe for a delicious, silky pot of wild mushroom and truffle oil spaghetti. Perfect for hunkering down as the evenings close in and we are all craving a comforting bowl of pasta!

Our autumn menu will see us launch this amazing new squash bread as the perfect autumnal breakfast. And as we are sharers, we wanted you guys to have first dibs on the recipe. Honestly, this recipe is fool-proof, with just a few simple ingredients and a loaf tin needed, you’ll be dining on squash bread all week long.

Having a BBQ this weekend and need some inspiration for a vegetarian dish? This is IT! Korean-style pak choi and tofu. Korean food is a harmonious blending of sweet, spicy and sour flavours. This recipe, although very simple, shows the core Korean balance and the Pak Choi is the perfect vehicle for sweet chilli and garlic flavours.

These tacos are great if you are feeding some hungry people. With five different toppings to mix and match, they are a fun dish to share. You can prepare the pickled onion, black beans and ranch dressing well in advance, so all you need to do at the last minute is fry the battered cauliflower and make the avocado salad. Warm the tortillas through and you are good to go.

Soft, smokey aubergine stuffed with British tomatoes, punchy black olives and fresh herbs. The perfect way to make the most of seasonal produce.

This is the perfect summer salad - vibrant, fresh and ready in under 10 minutes. With it being courgette season in the UK it’s a great time to choose local and support our UK farmers, they’ll taste better too!

Flatbreads are a great base for a fridge raid as they only require store cupboard ingredients, take 5 minutes to make and you can then top them with any fresh ingredients that you need to use up.

Fuelling your body with nutrient-dense food is an important step towards achieving a good night’s sleep. This cauliflower pizza is packed with sleep inducing nutrients including vitamin C from the cauliflower, melatonin from the tomatoes and walnuts, and vitamin B6 from the salmon. Enjoy this for supper and hopefully you’ll drift off in no time!

Owing to the black beans, this perfectly spiced feijoada is an excellent source of plant-based protein and dietary fibre to keep you feeling fuller for longer.

This Tikka Masala makes a star of the humble butternut squash, which is rich in beta-carotene and vitamin C to support a healthy immune system.

Crunchy cos lettuce and crisp red peppers make this a super hydrating dish. Fun fact: one portion of red peppers contains 157% of the daily recommended intake of vitamin C (great news for your skin and immunity!)

Nothing says Easter like chocolate rice crispy cakes. These should come with a warning, they are incredibly moreish! Get the family involved making these, or just whip up a batch to enjoy solo. Decorate as you please. We've used puffed brown rice here as a gluten-free, wholegrain alternative.

This delicious, crunchy salad is a true celebration of seasonal spring ingredients. It currently features on our Green home delivery menu, and is entirely grain-free. Paired with a tahini dressing, this light dish is perfect for lunch or as a light supper.

This is our take on a florentine pizza. Instead of the traditional pizza base we use flatbreads made from chickpea (gram) flour, which is coarser than normal flour and has a distinct nutty flavour that tastes, unsurprisingly, a lot like chickpeas. The bright green topping is made from spinach and butter beans, with a baked egg to finish.

This dish is the perfect dinner option to support your natural sleep cycle, as it combines tryptophan-rich turkey with carbohydrates (brown rice or quinoa), which can help with the production of melatonin.

This super simple and speedy pancake recipe will have jaws dropping when you bring them piled high to the table. Using fresh spices in the homemade syrup really brings the dish to life, and flaked almonds and blueberries sprinkled on top make for a very beautiful dish.

Beetroot is one of my favourite root vegetables with so much to offer in terms of flavour and colour – and most importantly, it’s in season right now. Its deep red hue, slightly earthy flavour and winning nutritional content make it a star ingredient for bright, fresh salads.

This quick and easy burger recipe is perfect for a mid-week supper - you can prep them in advance and keep them in the fridge to have at the ready as soon as you get home from work. The beetroot gives these burgers a deliciously deep and rich depth of flavour which will leave you feeling completely satisfied.

Gone are the days of soggy brussels sprouts, the sprout is having a resurgence and this recipe is a celebration of all that these lovely little cabbages have to offer.