Roasted tempeh bolognese layered with our gluten free pasta sheets, creamy almond bechamel & sprinkled with a crunchy parm topping

Braised leek & onion with roasted garlic mushrooms, in a creamy cider sauce, on a crispy, flaky, shortcrust pastry

Protein-filled buddha bowl with marinated tempeh, charred red pepper sauce, edamame hummus, pickled beetroot, crunchy broccoli, and quinoa, with toasted pumpkin seeds

A rich lentil ragù mixed through our light & fluffy gnocchi dumplings, topped with a nutty pesto crumb

Tender not-chicken chunks in a creamy masala sauce, served with pilau rice, bombay aloo, steamed spinach, & toasted almonds

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

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

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

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

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

A smooth and rich white butter bean alfredo sauce, tossed through whole grain penne pasta, tender vegan meatballs and roasted button mushrooms, 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

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

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

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

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

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

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

with miso caramel & toasted buckwheat

with a melted chocolate core & roasted hazelnuts

with cashew cream cheese & toasted walnuts