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If you’re hosting a guest who’s vegan, or planning a plant-based party, you’ll find all our suitable dishes below.
Pearl barley, quinoa, tahini and roasted butternut squash wrapped in puff pastry, topped with pickled red onions and pumpkin seeds.
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Crisp puff pastry topped with a handmade red onion marmalade and thyme-roasted beetroot and butternut squash.
Crisp puff pastry topped with a homemade tomato and red pepper jam, semi-dried tomatoes and pine nuts.
Slow-roasted wild mushrooms, aubergines and lentils in a rich tomato sauce layered between Italian pasta with a vegan-friendly bechamel sauce, topped with pine nuts.
Cannellini and butter beans in a rich and smoky tomato sauce, with red and yellow peppers and kale.
Oven roasted peppers with cauliflower and spinach in a gently spiced chickpea and lentil sauce.
Cranberries cooked slowly with orange juice, port and spices.
Cavolo nero, green beans and Savoy cabbage sautéed with garlic, parsley and chives.
Light and fluffy couscous with oven roasted vegetables and mint
Fragrant Basmati rice with peas, flavoured with saffron, cardamom, cinnamon and cloves.
Basmati rice with coconut milk, kaffir lime leaf, lemongrass and coriander.
Plain rice is the perfect thing to balance the richer curry dishes.
Two individual naan breads ready to cook from frozen.
4 handcrafted crispy rolls filled with shredded vegetables, sweet chilli, soy and ginger.
Four crispy bhajis made with onion, gram flour and a blend of aromatic spices.
A ground almond and polenta torte soaked in orange syrup, with apricot halves and flaked almonds.
Traditional recipe bursting with blackcurrants, redcurrants, blackberries, strawberries & raspberries.
Seasonal twist on a traditionally summer recipe bursting with blackberries, apple, raspberries, cranberries & blueberries enriched with cinnamon.
The perfect old-school flapjack, made by hand with golden syrup, oats and Bramley apple for a subtle fruity twist.
