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Hazelnut Pesto Pasta

Hazelnut Pesto Pasta

You can use this pesto in lots of different ways and change it up with wild garlic if you fancy...See recipe »
Spinach & 'Ricotta' Cannelloni

Spinach & 'Ricotta' Cannelloni

This is hands down our new favourite recipe! Unbelievably creamy and cheesy with a lovely rich tomato sauce and pasta...See recipe »
Puttanesca Aubergine Parmigiana

Puttanesca Aubergine Parmigiana

This pepped-up parmigiana is an approximation of another Italian classic, puttanesca. Mind you don’t over-season the sauce – the capers...See recipe »
Pea, Courgette & Cherry Tomato Risotto

Pea, Courgette & Cherry Tomato Risotto

Although traditionally made with Parmesan cheese, the key ingredient in this vegan risotto is nutritional yeast to replicate the cheesy...See recipe »
Asparagus, Pea & Lemon Risotto (with sage crisps & toasted almonds)

Asparagus, Pea & Lemon Risotto (with sage crisps & toasted almonds)

This lovely springtime risotto can be adapted to all levels of taste and ability. Either way it's straightforward but if...See recipe »
Broccoli, Lemon & Mint Risotto

Broccoli, Lemon & Mint Risotto

Death to the bland, boring, overcooked, undercooked, crappy, token veg option on the menu: risotto. Seriously, how can this dish...See recipe »
Lavender Panna Cotta with Caramelised Cinnamon Figs

Lavender Panna Cotta with Caramelised Cinnamon Figs

When we designed our vegan chalet menu , we wanted a blend of simple, plant-based meals and a few versions...See recipe »
Panna Cotta with Pomegranate and Raspberry Jelly

Panna Cotta with Pomegranate and Raspberry Jelly

Chava Eichner of Flavour Foods says: Delicious, light and oh so pretty! This will make a lovely dessert for any...See recipe »
Home-made Pesto

Home-made Pesto

Making your own pesto is simple and it tastes divine. It's also a lot cheaper than shop-brought vegan brands. You...See recipe »