Sides

  • Courgette Tart with Olives & Pecorino

  • Roasted Summer Veggies with Green Goddess Butter

  • Marinated Beetroot with Green Miso Dressing and Homemade Furikake

  • Vegan Basil Pesto with Sunflower Seeds

  • Ginger & Miso Sesame Dressing

  • Slow Roasted Baby Cabbage with Ginger & Miso Dressing

  • Whole Roasted Gochujang Cauliflower with Smashed Cucumbers

  • Cheese Filled Roasted Peppers with Basil Oil & Breadcrumbs

  • Creamy Aubergine Baba Ganoush

  • Asparagus with Buttered Almonds & Capers

  • Sweet Potato Chips with Harissa Tahini Dip

  • Flatbreads with Za’atar

  • Roasted Cauliflower & Broccoli with Tahini & Dukkah

  • Brothy Beans with Preserved Lemons

  • Sizzling Spring Onion, Herb and Yogurt Dip

  • Baked Feta in Filo with Orange Blossom Honey

  • Baby Smashed Potatoes with Pink Tahini, Garlic Aioli & Pistachio Dukkah

  • Roasted Beetroot with Whipped Goats Cheese & Dill

  • Parsnip, Pear & Radicchio Salad with Blue Cheese

  • Parsnip Hasselbacks with Pistachio & Coriander Pesto

  • One Tray Spiced Broccoli, Haloumi and Lentils

  • Quinoa, Mango and Sugar Snap Salad

  • Kale & Ricotta Stuffed Peppers with Pesto Butter Beans

  • Korean Vegetable Pancakes