Our dressings make a splash in a market full of the same old thing.
They’re delicious, bold, colourful and made by using 100% natural ingredients.  Free from additives, unnatural preservatives or added sugar – we’re not interested in nasty unknowns and things you can’t pronounce!

 ADDING PUNCH TO YOUR EVERYDAY MEALS.

 

One of the dishes that will be served at our pop-up- a spiced pumpkin Dahl with roasted pumpkin, crispy kale and harissa roasted pumpkin seeds. To get a chance to try it book tickets through the link in our bio
We are doing a one night Thanksgiving/Christmas inspired pop-up on 29th November in Bethnal Green. Get your tickets from the link in the bio now
I would happily have this for lunch most days- Pearl barley with chickpeas, corn, red cabbage, purple kale, roasted hazelnuts and a parsley, lemon, garlic & olive oil dressing
Sunday lunch- Beetroot with a fennel purée, fresh fennel, red chicory, crispy kale and a hazelnut & rye crumb
There are so many different varieties of squash around- five different varieties of roasted squash with quinoa, spinach, red cabbage, a simple hummus and spiced roasted squash seeds
The 🎃 👻 Halloween spirit has taken over- Wild black rice with red cabbage, purple steamed carrots, roasted beetroot purée, pickled ribbons of red cabbage & carrot, purple kale and crispy black rice
As it’s sunny today- carrot, beetroot & fennel slaw with a citrus dressing, roasted pecans, poppy seeds and shiso from @18anhaltroad
Pearl barley with mushrooms, tamari, lemon juice, parsley, red cabbage, butternut squash crisps and purple shiso from @18anhaltroad
A simple dish that delivers- Farro cooked in carrot juice, onions, garlic & turmeric with roasted spiced carrots and crispy shiso from @18anhaltroad
Starting the week off right- Black rice with shallots, parsley, garlic & rainbow chard topped with roast butternut squash and a hazelnut & rye crumb
Italian vibes- Tagliatelle with a mushroom & cauliflower sauce with spinach and herbs
With Halloween round the corner, this is a great way to use pumpkin- Roasted pumpkin with a shallot & horseradish purée, sautéed Shiitake, roasted pumpkin seeds, crispy kale and a parsley & pine nut pesto.