OUR
RECIPES
OUR
RECIPES
Savour what’s available.
In Season Now
Pan-fried Tempeh with Stir-fried Vegetables
In Season Now | Lunch & Dinner
Tempeh is a healthy, traditional protein-rich that combined with colourful stir-fried vegetables, this can be a great plant-based protein dish for a seasonal celebration this winter.
Red Radish Quick Pickles
In Season Now | Lunch & Dinner
Tempeh is a healthy, traditional protein-rich that combined with colourful stir-fried vegetables, this can be a great plant-based protein dish for a seasonal celebration this winter.
In Season Now
Red Radish Quick Pickles
Homemade pickles are a great addition to any meal. They add a refreshing sharp taste and aid digestion with their active live enzymes.
Pan-fried Tempeh with Stir-fried Vegetables
Tempeh is a healthy, traditional protein-rich food made from fermented soybeans that is both nourishing and delicious. Combined with colourful stir-fried vegetables, this can be a great plant-based protein dish for a seasonal celebration this winter.
Onion Houmous
In Season Now | Summer | Lunch
This simple delicious recipe is great for feeding family and friends. Take on a picnic in the park!
Courgette Pickles & Green Bean Pickles
In Season Now | Summer | Lunch
This simple delicious recipe is great for feeding family and friends. Take on a picnic in the park!
Fermented Beetroot with Ginger and Orange
In Season Now | Summer | Lunch
This simple delicious recipe is great for feeding family and friends. Take on a picnic in the park!
Nut-Seed Cheese
In Season Now | Summer | Lunch
This simple delicious recipe is great for feeding family and friends. Take on a picnic in the park!
Tied Asparagus Bundles
In Season Now | Spring | Dinner
Asparagus is in season now, and is abundant throughout the UK. This simple recipe for asparagus works best with pencil thin spears and are a great accompaniment to risotto or fish.
Matcha Chai Latte
In Season Now | Spring | Drinks
There are many reasons for enjoying a cup of Matcha Green Tea: it is high in antioxidants, detoxifies the body, strengthens the immune system & boosts metabolism.
Suffolk Kimchi
In Season Now | Spring | Dinner | Lunch
The Koreans are hooked on their hot version of sauerkraut: average daily consumption is 125g per person. This recipe is open to your own variations in vegetable content and intensity of flavours.
Strawberry Pie
In Season Now | Summer | Dessert
This bright and flavourful Strawberry Pie would adorn any summery dining table, serve with a zingy fruit puree on the side.
Tofu Cheesecake
In Season Now | Autumn | Dessert
This super creamy cheesecake is seriously indulgent, and works well served with fresh berries on the side.
Parsley Tea
Parsley Tea 1 Cup Parsley (Finely chopped)2 Cup Water Combine the parsley & water and bring to a boil.Simmer gently for 10 minutes.Strain and drink whilst hot.
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