Mac ’n’ Cheeze

Our Mac ‘n’ Cheeze is a total winner for the whole family to tuck into! Get the kids involved in making this one - they’ll love helping make the sauce and squidge in the broccoli trees!

Serves 4-6 

Prep time 5 mins 

Cooking time 40 mins 



1 x medium sweet potato (peeled and chopped) 

400g of macaroni pasta 

320g of cooked Tenderstem broccoli 

150g of planet based cheeze (grated) 

2 x tbsp of plant based butter 

Easy Cheezy Veg Pasta Bake

We’ve stripped this recipe back to make it a super duper simple, go-to way of making a delicious pasta bake. Ideal for a mid-week dinner and perfect for minimal time in the kitchen and washing up! Bonus points all round!

Serves 4-6


400g dried penne pasta (or gluten free alternative)

2 courgette, cut into bitesize chunks

1 romano pepper, cut into bitesize chunks

1 red onion, peeled and diced

4 cloves of garlic, crushed with the side of a knife

Gorgeous Green Pesto Pasta 

Gorgeous Green Pesto Pasta 

We all have those days when only a bowl of pasta will hit the spot! This Gorgeous Green Pesto Pasta involves zero faff, it's one our favourite basic recipes - real food for real life - full of flavour and full of chopped veggies so you know you're getting the good stuff ticked!

Serves approx 4:

1 courgette chopped 

1 handful of Tenderstem broccoli chopped 

1 handful of mushrooms finely sliced 

2 cloves garlic finely chopped 

1 large heaped tbsp of green pesto (we used Bonsan)

Baked Apples

Very few things beat a nostalgic pud - they bring out the child in all of us! Make these your own by changing up the flavours of the fruit stuffing by swapping the mixed spice for your favourite sweet spice of choice like cinnamon or star anise… you can add a little grated ginger… orange or lemon zest… or use maple syrup instead of honey… even add a few chopped nuts into the mix!   


Ingredients for 4 baked apples:


4 apples

2 handfuls of sultanas or mixed vine fruit

Sticky Apple & Crunchy Oat Cinnamon Crumble

Is there anything quite like the smell of apple and cinnamon in Autumn?!

There is no fancy or modern twist to this recipe - just a wholesome, familiar celebration of our amazing UK apples baked into a comforting crumble. We’ve used good old fashioned Bramley apples for thick fluffy base, a couple of eating apples to add texture to the filling and added oats to the topping for extra extra crunch!

Make it gluten free by swapping the plain flour for gluten free plain flour.

Pointed Cabbage Ceasar

This is a delicious way of enjoying a cabbage - charred, steamed tender leaves, crispy torn pieces of bread and a tongue tingling punchy garlic dressing! It makes a great lunch, light dinner or a side. The key is to be brave with the dressing - tasting it by itself will be full on and intense but once it’s drizzled over the cabbage and dished up with the crusty bread pieces, cheeze and olive oil - it’ll all make delicious sense!


1 pointed cabbage

2 cloves of garlic, peeled and grated

2 tablespoons of plant based mayo

Veggie Cheezy Scone

Serves 4-6

A super easy recipe - giving you a deliciously cheezy large scone for sharing… perfect for lunch, savoury brekkie, side for soup or just a super snack.



2 cups (300g) white or wholemeal self-raising flour

1tsp baking powder

50g non dairy butter - we use naturali vegan block

1/2 cup of fresh herbs of choice or 1tsp of dried.

1 cup of finely grated carrot (approx 2)

1/2 cup of greens finely chopped - spinach, kale & leek work really well.

Roast Squash, Red Onion & Avocado Salad

This is a really hearty salad, tasty, filling, totally satisfying and great to feed a crowd for a spring picnic or to batch up and pack for mid-week lunches.


Ingredients to serve 8:


1 butternut squash, deseeded and cut into equal side chunks

3 red onions, peeled, halved then cut into slim wedges

1 cup cooked quinoa or wild rice

2 cloves of garlic, peeled and finely grated

1 red chilli, deseeded and finely diced

1 big handful of coriander leaves, roughly chopped