Roasted beetroot blended into a velvety sauce, stirred through butter beans, topped with golden feta and walnuts for scooping bliss.
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The perfect spring starter or snack recipe featuring baby potatoes, spinach and the star of the season - asparagus!
Buttery, flaky puff pastry meets fresh, tender-crisp asparagus, leek and baby spinach in this easy spring tart recipe.
A crunchy and refreshing spring salad featuring raw broccoli, apple, cabbage, spinach and seeds topped with a creamy avocado dressing
Made with a cottage cheese base, this pizza is not only high in protein but also gluten-free, perfect for those who want a lighter twist on traditional pizza.
Our vegetarian take on this favourite Vietnamese sandwich keeps all the magic of the original, with marinated tofu, tangy pickled vegetables, crunchy red cabbage and flavour packed sauces.
Put your wonky cabbage, radish and broccoli to good use in this flavour packed Crispy Rice Salad. It's perfect for lunch or as a side dish.
These Kale, Avocado and Egg Crispy Rice Cups are a nutritious snack, perfect for grab and go moments.
This vegan-friendly salad with a creamy avocado dressing is a yummy mix of tender kale, crunchy croutons and wonky vegetables.
This Bombay Potato recipe is a comforting side dish for any dinner. It has little twist by using fiery watercress in the yoghurt dip and sweet tomatoes in the potatoes.
These vegetarian meatballs really hit the spot. Serve with pasta for a crowd pleasing Italian-themed vegetarian dinner!
This is a comforting bowl of goodness using eggplant herbs and pickles. Don't be put off by the amount of ingredients; this Asian-inspired recipe comes together quickly and easily.
This recipe is a combination of sumac-roasted carrots complemented by creamy tzatziki yoghurt - these flavours are delicious together and make a tasty lunch, side dish or dinner.
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Caprese salad is a simple Italian salad, traditionally made of sliced fresh mozzarella, tomatoes, and basil. This version is extra summery and as fresh as it gets.
This dish is full of flavour and extremely versatile. If you're short of a variety of produce, play around and swap for anything else you've got a surplus of.
1/3 of food globally is wasted and it’s estimated that up to 40% of produce grown doesn’t leave the farm gate.
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