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 my favourites- Thin layers of roasted butternut squash with shiitake mushrooms and a cauliflower purée between each layer topped with hazelnut & rye crumb and shiso from @18anhaltroad
Sometimes when it’s a bit gloomy outside you need something fresh and vibrant to distract- Beetroot, fennel & apple slaw with caramelised pecans, dill and a citrus dressing
In the midst of the pop-up at The Pill Box. Thank you to everyone who came along and made a great night.
All the components for the pumpkin dahl course ready to go at our pop-up. This was the second of four courses, it was a - Pumpkin & red lentil dahl with roasted pumpkin, harissa roasted pumpkin seeds and crispy kale
This was the before picture from our pop-up last night. Was amazing to have another sell out evening with such a great group of people. We had a few issues along the way, but was happy with how it all turned out, more pictures to come.
Beetroot pearl barley with red chicory, garlic sautéed cavolo nero and tamari roasted seeds. I cooked the pearl barley with onions, beetroot juice and vegetable stock. Definitely a dish for beetroot lovers, which I am certainly one.
Doing Sunday lunch the right way- Roasted squash with a cauliflower purée, freekeh, roasted tamari seeds, purple cabbage and shiso from @18anhaltroad
This dahl is not on the menu for the pop-up next week, but the pumpkin dahl is. This is- a carrot, turmeric & cumin dahl with crispy curry leaves
To finish off the pop-up we will be serving- Pecan, chestnut and maple pie with an orange & coconut cream. Still a few tickets left, see bio for link
Monday pick-me-up - Slow roasted beetroot with a shallot & horseradish purée, roast pumpkin, tamari seeds and a herb salad Still have some tickets left for the pop-up, see bio
Another dish that will be served at the pop-up on the 29th November- Jerusalem artichoke purée with thyme roasted potatoes, red cabbage, shredded sprouts, gremolata and an almond & rye crumb - Link to tickets in bio above
The first course for the pop-up will be- garlic & thyme sourdough crostini with roasted sliced beetroot, a kale & pine nut pesto and radicchio. Book tickets now if you don’t want to miss out, link to tickets is in our bio