Our Recipes

All of our Vegetarian Recipes

View our vegetarian-friendly collection of meat-free meals. Nutritious, wholesome and tasty!

Wild Mushroom Penne

Pasta served with a deep and creamy sauce flavoured with our specialist mushroom stock and porcini blend. Extra flavours of garlic, chives and black pepper help bring the sautéed mushrooms to life.

Grilled Halloumi Salad

Courgette and Halloumi grilled in our basil pistou paste served with a couscous salad flavoured with harissa spice blend of paprika, cayenne pepper and cumin and finished with a squeeze of fresh lemon.

Iranian Vegetable Stew

Our healthy and hearty spiced stew packed with potatoes, butternut squash, tomatoes and spinach. The key to this dish is the Ras El Hanout – a perfect blend of ginger, cardamom, cinnamon, cumin and allspice. The mushroom stock and tomato paste add a depth of flavour. Finish it off with some sweet cranberries and creamy Greek yoghurt.

Spinach & Paneer Curry

The mild, Indian Cheese Paneer takes on the flavours of tumeric, cumin and ginger from the korma paste beautifully. Paired together with a thick creamy, tomatoey sauce and heaps of spinach. What makes this dish is the sprinkling of coconut and nigella seeds from our garnish.

Bokkeumbap

A Korean stir fried rice dish – the freshness of the cabbage and spring onion works wonderfully with the slightly crispy and sticky spicy rice. The real stars are the pots with chilli and savoury flavours from our miso and black bean pastes. The runny yolk from the egg stirred through complete this dish.

Red Lentil & Squash Curry

A delicious way of getting some goodness in with nutritious lentils, butternut squash and spring greens. Our Spicy Garlic & Coconut paste adds sweetness and depth to the lentils as well as a bit of a kick. If you’re using the optionals – a drizzle of cooling yoghurt and a splash of lime juice, really make the dish come alive!

Murgh Kari

A real home-style curry filled with the warmth of Gujarati spices. With Grandparents from Kenya and also from Bombay, India; an amalgamation of traditions, flavours and spice blends have been passed down to create what is Chef Anisa's family curry. A classic Sunday curry or a dish for entertaining, this is a versatile one-pot that's also great as below or with any other veg of your choice. You can even try coconut milk instead of yoghurt!

Thai Green Curry

Thai Green Curry gets its signature colour from green chillies and coriander root. It's traditionally made by grinding a huge variety of fresh ingredients in a pestle and mortar, but as it takes so long to extract the flavour Thais don't often make the paste from scratch! They buy it from the food markets and make the curry quickly at home!

Moqueca

A Brazilian recipe that’s hugely popular amongst those that live by the coast. The huge flavour is added through the jalapenos, cumin seeds and turmeric root among other spices which we have pounded into a fragrant paste. This is what brings a warm, spicy and sweet flavour to the coconut milk while the aromatic garnish completes the dish.

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