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Carrots with Orange & Thyme
Hand-cut carrots glazed with marmalade, orange and thyme.
Carrots with Orange & Thyme
Hand-cut carrots glazed with marmalade, orange and thyme.
Shredded Brussels Sprouts & Buttered Leeks
Brussels sprouts and sliced leeks, sautéed in butter and parsley.
Teriyaki Rice with Aubergine & Mushrooms
Roasted mushrooms, aubergine and broccoli in a teriyaki sauce with jasmine rice and pickled cabbage slaw.
Trio of Greens
Cavolo nero, green beans and Savoy cabbage sautéed with garlic, parsley and chives.
Parmigiana di Melanzane
A classic Italian dish of garlic-roasted aubergines layered with a creamy tomato sauce, finished with mozzarella, rosemary and pine nuts.
Butternut Squash, Spinach & Feta Tarts
Creamy spinach and Somerset Cheddar in an all-butter pastry case, topped with roasted butternut squash, feta and a pumpkin and sunflower seed crumb.
Parmigiana di Melanzane
A classic Italian dish of garlic-roasted aubergines layered with a creamy tomato sauce, finished with mozzarella, rosemary and pine nuts.
Yellow Vegetable Curry
A creamy Indonesian-style curry with roasted vegetables, green beans and toasted cashews. Flavours of coconut, tamarind, coriander, lemongrass and garlic abound!
Sweet Potato Katsu Curry
Roasted sweet potato with julienne carrot, cabbage and edamame beans in a katsu curry sauce, served with rice and finished with pumpkin seeds.
Veggie Bolognese
A rich, slow-cooked ragu of Quorn mince, red wine and tomato, served with wholewheat spaghetti and finished with cheese.
Vegetable Spring Rolls
4 handcrafted crispy rolls filled with shredded vegetables, sweet chilli, soy and ginger.
Roasted Vegetable and Chickpea Curry
Oven roasted peppers with cauliflower and spinach in a gently spiced chickpea and lentil sauce.
Red Lentil & Aubergine Moussaka
Layers of roasted aubergine and potatoes with a rich tomato sauce, lentils and a nutmeg bechamel, all topped with roasted cherry tomatoes.
Roasted Veg, Lentils & Kale Pie
Roasted Veg, Lentils & Kale with sweet potatoes and parsnips in a tomato and red wine sauce
Wild Mushroom & Aubergine Lasagne
Slow-roasted wild mushrooms, aubergines and lentils in a rich tomato sauce layered between Italian pasta with a vegan-friendly bechamel sauce, topped with pine nuts.
Halloumi & Arrabbiata Pasta Bake
Roasted courgettes, aubergines and halloumi with cannolicchi pasta in a spicy tomato sauce, topped with crumbled feta.
Tomato, Basil & Mozzarella Risotto
Microwave Only Creamy risotto with basil, mozzarella, mascarpone and white wine, topped with semi-dried tomatoes, pine nuts and a knob of lemon and parsley butter.
Minted Couscous
Light and fluffy couscous with oven roasted vegetables and mint
Macaroni Cheese
Rich, cheesy, irresistible, made with vintage, West Country Cheddar. Comfort food at its finest.
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