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Whether you're stuffing it into a baked spud, scooping it up with a leafy salad or making a plant based 'toona' melt - this Chickpea 'Toona' mix hits the spot! Chickpeas are great for soaking up flavour and we've turned the volume up on the tasty ingredients to make this a lip smaking, delicious filling everyone will love!

Ingredients to make 4 portion: 

1 jar of cooked chickpeas

1 small red onion, peeled and finely diced or grated

1 lemon

8-10 cornichons, chopped into tiny pieces

This is a great mid week meal when your craving those delicious curry spices!

It's a great recipe for using leftover rice and feel free to swap out any veggies in this that you don't have, for ones that you do! Diced peppers, carrots, courgettes, Tenderstem broccoli or shredded kale would be delicious! 

Ingredients to serve 4-6:

2 white onions, peeled and finely sliced

A thumb sized piece of ginger, grated

3 cloves of garlic, peeled and either grated or finely chopped

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 

Ingredients:

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 

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

Ingredients:

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

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

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.

It’s THE dream - pudding for breakfast! A delicious, warming, impressive breakfast or brunch to enjoy at the weekend that takes no time at all to whip together!

Ingredients to serve 4 - 6:

2 - 3 apples

2 - 3 pears

10 tablespoons of jumbo oats

2 handfuls of nuts & seeds of your choice

Maple Syrup 

Cinnamon

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

These light, fluffy cakes are packed with the fresh tangy flavours that remind you of the seaside - we love them drizzled with our garlic, lemon & parsley butter or our homemade Tartare Sauce and a big salad!