Vegetarian Meals

Red Lentil & Mixed Bean Casserole

Hearty and delicious: tender red lentils, mixed beans, roasted vegetables and green beans in a tomato and basil sauce. Full details >

Mushroom Spaghetti Bolognese

Slow-roasted Portobello mushrooms in a rich, chestnut mushroom ragu, with wholewheat spaghetti and spinach. Full details >

Two Bean Chilli with Sweet Potato & Brown Rice

A one pot meal of rich, smoky chilli with cannellini beans, kidney beans and Portobello mushrooms, served with brown rice and topped with sweet potato, yellow peppers and kale. Full details >

Spiced Cauliflower & Aubergine Shakshuka

A traditional Middle-Eastern dish of chargrilled aubergines, peppers and chickpeas in a tomato, cinnamon and cumin sauce, topped with spiced roasted cauliflower. Full details >

Red Lentil & Aubergine Moussaka

Layers of spiced lentils, roasted aubergines, potatoes and béchamel sauce, topped with crumbled feta and oregano. Full details >

Butternut, Leek & Cheddar Pie

Pie for One

with mascarpone, English mustard, and a sage, lemon and Regato cheese crumb. Full details >

Roasted Veg, Lentils & Kale Pie

Pie for One

Roasted Veg, Lentils & Kale with sweet potatoes and parsnips in a tomato and red wine sauce Full details >

Spinach & Feta Pie

Pie for One

with roasted red pepper, sun-blushed tomato, pine kernels and ricotta. Full details >

Goat’s Cheese, Tomato & Pesto Lattice

Serves 6

Sun-blushed tomatoes, pesto, goat’s cheese, red onion and pine nuts wrapped in crisp puff pastry with basil and oregano. Full details >

Butternut Squash & Spinach Tartlets

Perfect as a light lunch or starter. Serve with a simple salad, new potatoes and green beans. Full details >

Slow-roasted Tomato Tarte Tatin

Sun-blushed and fresh tomatoes roasted with thyme and honey in a classic French ‘upside down’ puff pastry tart. Full details >

Roasted Vegetable Lasagne

Layers of roasted peppers, mushrooms, courgettes and spinach between Italian egg pasta with a creme fraiche and mascarpone sauce Full details >

The Grand Roasted Vegetable Lasagne

Layers of roasted peppers, mushrooms, courgettes and spinach between Italian egg pasta sheets with a light, crème fraiche and mascarpone sauce. Full details >

Spanish Bean Stew with Peppers & Kale

Cannellini and butter beans in a rich and smoky tomato sauce, with red and yellow peppers and kale. Full details >

Butternut Squash & Goat’s Cheese Risotto

Creamy risotto with roasted butternut squash, sage and white wine, topped with crumbled goat's cheese and pine nuts. Full details >

Portobello Mushroom Risotto

Creamy risotto made with Portobello, cup and chestnut mushrooms, topped with a knob of lemon and sage butter. Full details >

Vegetable and Chickpea Tagine

Sweet roasted peppers and aubergines, with dates and a blend of Moroccan spices. Full details >

Chilli con Veggie

A classic, rich chilli made with Quorn mince, kidney beans and sweetcorn, garnished with spring onions. Full details >

Macaroni Cheese

Rich, cheesy, irresistible, made with vintage, West Country Cheddar, with added cream and a touch of English mustard and lemon juice. Full details >

Roasted Vegetable and Chickpea Curry

Oven roasted peppers with cauliflower and spinach in a gently spiced chickpea and lentil sauce. Full details >

Vegetable Korma

A mild, sweet curry of cauliflower florets, chickpeas and baby spinach cooked in a coconut, almond and yoghurt sauce. Full details >

Yellow Vegetable Curry

A creamy Indonesian-style curry with roasted vegetables, green beans and toasted cashews. Flavours of coconut, tamarind, coriander, lemongrass and garlic abound! Full details >

Green Thai Vegetable Curry

Aromatic, creamy mild curry with beancurd sticks, peppers, green beans and baby sweetcorn. Full details >

Nut Loaf

A blended loaf of toasted nuts, Madeira-soaked apricots, mushrooms and herbs, topped with a red onion marmalade. Full details >

Sweet Potato & Aubergine Sri Lankan Curry

Roasted aubergine and sweet potato in a mild, fragrant curry leaf and coconut sauce with brown rice, topped with toasted cashew nuts. Full details >

Halloumi & Roasted Vegetable Pasta

Halloumi cheese with roasted courgettes, yellow peppers and cherry tomatoes with cannolicchi pasta and a tomato and basil pesto sauce. Full details >

Wholefood Bowl

Edamame beans and butternut squash with pearl barley, black rice and quinoa, in a turmeric and cashew dressing with almonds and pomegranate seeds. Full details >

Japanese Vegetable Ramen

Chestnut mushrooms, red and green cabbage, and baby sweetcorn with noodles in a ramen-style broth. Full details >

Falafel with Rainbow Slaw

Falafel on a bed of bulgur wheat and chickpeas in a creamy herb and cashew dressing, with a cabbage and carrot slaw. Full details >

Asparagus & Pesto Gnocchi

Asparagus, broad beans, peas and chopped hazelnuts with Italian potato dumplings and pea pesto. Full details >

Kids Macaroni Cheese

Macaroni and peas in a cheesy sauce, topped with a butternut squash and cheddar cheese crumb. Full details >

Artichoke, Olive & Tomato Tart

Chargrilled artichokes, semi-dried tomatoes and black olives in a puff pastry case, sprinkled with basil and Italian cheese Full details >

Kids Cheesy Gnocchi with Broccoli

Italian gnocchi in a Cheddar cheese sauce with baby broccoli florets, topped with mozzarella. Full details >

Roasted Pepper and Goat's Cheese Quiche

A stunning roasted pepper and goat's cheese quiche. Delicious served hot or cold. Full details >