Main course

Custardy bechamel layered with sweet aubergine, courgettes and carrots infused with rosemary, thyme and oregano; Vegetable Lasagne. Languish in self-indulgence. And, take a …

Wild Mushroom Nut Roast with fluffy quinoa, peanuts, coconut, thyme, oregano, marjoram, garlic and citrus lemon. Prepare to plunge into oblivion as you …

Pert lentils pan cooked with earthy cumin tender rice topped with sweet caramelised onions, bitter parsley and spring onions; Mujaddara. Prepare to have …

Thai Pomelo Salad; fleshly pomelo with peppers, peanuts, cucumber, fresh mint and coriander, fiery chili and citrus lime. Prepare to languish in pure …

Mouth-watering Seitan roast with wheat gluten, butter beans, smoked paprika, thyme, garlic, onion and chia seeds. Thrust into something warm and succulent. And, …

Sage Pumpkin Pottage with burst broad and kidney beans, potatoes, celery, carrots, lemon grass, and citrus lime. Bite into indulgent stew. And, tuck …

Malty Pomegranate Broccoli Amaranth Salad with pungent red onion, mellow spring onions and tangy pomegranate. Pucker your lips. And, take a bite. This …

Burst Split Pea Sweet Potato Curry infused with coriander, mango, caraway and turmeric and topped with dill. Tantalise your tastebuds. And, pamper your …

Creamy, nutty Wild Mushroom Risotto, slow-cooked with porcini and wild mushrooms in wine, and infused with aromatic oregano and thyme. Take a bite …