Spring vegetable fritto misto with saffron mayo
Cottage cheese pancakes with fresh strawberry jam
Puy lentil, orange & sunflower seed salad
Ethiopian red lentil & tomato curry
Salt-cured carrot lox on rye
Shiitake, miso & smoked tofu ramen
Tomato tarts with preserved lemon relish
Char-grilled courgettes on garlic toast with parsley relish
Goat’s cheese, strawberry & basil salad
Lentil, Preserved Lemon & Date Tagine
Green lentil, red leaf & beetroot with hazelnuts
Mango & Brazil Nut Wonder Balls
Slow-cooked onions with nut stuffing
LEMON ROAST VEGETABLES WITH SCAMORZA
STUFFED TOMATOES WITH CRUSHED BEANS, MOZZARELLA & CHIMICHURRI
QUINOA & BORLOTTI BURGERS
VIETNAMESE CRISPY TOFU & CASHEW SALAD
YAKISOBA WITH TOFU AND GOLDEN CASHEWS
FATTOUSH WITH SPICED ALMONDS
OSSAU IRATY, ROAST ASPARAGUS & CROUTON SALAD
CAULIFLOWER COUSCOUS WITH POMEGRANATE
SUMMER VEGETABLE SALAD WITH HERB MAYO
TAGLIATELLE WITH ASPARAGUS & WILD GARLIC PESTO
BURMESE NOODLE, TOFU & WINTER GREENS CURRY
DEEP CLEANSER & GREEN SHOT
BEETROOT/BEET SOUP WITH APPLE & HAZELNUT
SUPER THREE-TOMATO PASSATA
TURKISH PUY LENTILS WITH GOAT’S CHEESE
SOUR CHERRY, RED QUINOA & SPICED ALMOND SALAD
ROASTED AUBERGINE WITH MISO
FIG, ORANGE & CARDAMOM BALLS
