Sliced aubergine and butternut squash, baked in a tomato and black olive mince, with a creamy bechamel sauce

Creamy indulgent ‘no cheese’ sauce tossed through little macaroni shells, with slow-cooked cherry tomatoes and broccoli

A smooth and rich white butter bean alfredo sauce, tossed through whole grain penne pasta and tender vegan meatballs, topped with cashew parm

BBQ Banana blossom; wholegrain rice; fiery black beans; cherry tomato, sweetcorn and coriander salsa; and pickled red cabbage - naked burrito style

Tiba Tempeh sweet chilli pieces with lightly fermented kimchi, mixed with chop suey noodles and a kimchi dressing

Chunky udon noodles coated in a rich yaki-miso sauce, with bok choy, shimeji mushrooms, roasted tofu and aubergine, crunchy peanuts, and black sesame seeds

A creamy pearl barley and sweetcorn casserole with smoked vacon, chargrilled courgettes, topped with baby sweetcorn, almonds, and pumpkin seeds

Fragrant red Thai curry, kaffir lime-infused rice with fine beans, roasted sweet potato and okra, topped with golden coconut flakes

Roasted butternut squash, cauliflower, and butter beans in a spicy tangy madras sauce, mixed with coriander yoghurt and topped with dried mango

Hearty slow-braised lentil and soya mince, root vegetable mustard mash, topped with toasted pumpkin and fennel seeds

Braised red lentil stew cooked with a roasted peanut, citrus, and coconut sauce, plus roasted sweet peppers, crunchy mange tout, and toasted almonds

Creamy white wine risotto with garden peas, super healthy greens, fresh mint, and marinated artichoke hearts

Fruity North African spiced carrot tagine, giant turmeric couscous, roasted chickpeas, and pomegranate seeds

Creamy wild mushroom & truffle sauce tossed through rigatoni pasta, with green peas, cavolo nero, and leeks