A brilliant magenta dip to add a pop of colour to your table! Earthy roast beetroot is flavoured with cumin and coriander and blended with yoghurt. Slather on warm pide or scoop with raw veggies.

A creamy butter bean dip made with roasted garlic, lemon and rosemary. Serve with crackers and veggie sticks or spread onto warm flat bread.

A light risotto made with vegetable broth, asparagus, broad beans, lemon zest and parmesan

A vegan bolognese sauce made from lentils, tomatoes, herbs and red wine. *This is just the sauce, ready for you to serve with your choice of pasta, zucchini noodles or parmesan polenta.

This recipe is by Hetty Lui McKinnon. Roast pumpkin, barbecued corn seasoned with a little paprika then tossed with black beans and served with a cumin vinaigrette and jalapeno sour cream. This could either be served as a vegetarian main or a side salad.

Chicken and haloumi are combined with egg, almond meal, red onion, lemon zest & parsley to create these yummy morsels. I roast tomatoes with sea salt & olive oil then blitz to a passata to pour over the meatballs. These are great for kids dinner, serve with pasta and coat with the sauce. Also perfect as a lunch with salad. They freeze well too.

A family favourite! Classic beef lasagne with bechamel sauce and a touch of nutmeg. Small serves 1-2 Medium serves 2-3 Large serves 4-6

Lamb on the bone is slowly cooked with cumin, coriander, cinnamon and dried apricots.

This recipe is by the wonderful Hetti McKinnon. Cauliflower florets are roasted in cumin then served with spiced lentils and a creamy spinach yoghurt. Serve as a side dish or for lunch

A crunchy and refreshing salad made from shredded fennel & cabbage combined with parmesan, mint, dill and toasted pine nuts. Arrives with a lemon vinaigrette dressing to pour over.

A flavoursome side dish when you want a little more than plain rice. Goes well with meat or lentil dishes, or enjoy alone with a green salad for lunch.

A creamy mashed potato made with garlic and topped with black pepper and chives. Perfect to serve with stews, braises and casseroles.

Great for a wholesome snack, these not-too-sweet bliss balls are made with figs, dried apricot, almonds, coconut, tahini and a dash of maple.

Onions, garlic and zucchini are cooked in butter and olive oil until soft, then blitzed with vegetable broth to create this creamy soup.

This soup is by the wonderful Yotam Ottolenghi. Red lentils are cooked with onions, garlic, ginger, curry and tomatoes, finished with coconut milk and a squeeze of lime.

A nutrient dense soup full of protein, minerals and collagen from the ham. It's slow cooked in chicken broth and is loaded with vegetables. So nourishing, delicious and easy to digest. Medium serves two as a starter or light lunch, large serves four as a starter or light lunch

A delightful combination of prunes, capers, green olives and fresh herbs. Serve with brown rice & ghee, couscous, quinoa or a sweet potato puree and simple green salad or steamed greens.

Mild enough for children this curry is a great mid week meal. Hooray for meals that feed the whole family! Please note, the vegetables in this dish will change week to week, depending on season and availability.

This is a hearty side dish, vegetarian meal or great for lunch with a salad. A blend of wild and brown rice, mushrooms , wholegrain mustard and parmesan is baked until the cheese browns. This dish arrives in a foil tray ready for you to pop in the oven to reheat. *Arrives frozen* Small serves 1-2 Medium serves 2-3 Large serves 4-6

A rich, hearty beef stew slowly cooked so the meat is lovely and tender. Cooked with broth and added veggies this old fashioned favourite is also full of goodness. Serve with cauliflower mash, polenta or mashed potatoes. A dollop of sauerkraut is also delicious!

A classic beef stew made with potatoes, carrots, mushrooms, bacon and red wine. Serve with parmesan polenta or creamy mash and steamed greens.