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.

 

Sunday lunch- broccoli with shiitake mushrooms, aubergine, crispy cavolo nero, roasted pumpkin seeds and a rocket & almond pesto
A very refreshing dish- tomato consommé with pickled cubed cucumber
A good hearty meal- roasted parsnips with a sweetcorn purée, sautéed shiitake mushrooms, crispy cavolo nero and a fresh zingy herby dressing.
Broccoli and green bean soup with cress, crispy cavolo nero and tamari nuts & seeds
Brunch done- Roasted pumpkin with baked beetroot, quinoa, red chicory, roasted spiced pumpkin seeds and a fresh zingy orange dressing
Had an amazing day yesterday, cooking with @dannymccubbin and feeding 80 @jamieoliver HQ with my food. I made black rice with grilled aubergine & roasted shallots, chick peas, roasted tenderstem broccoli, hazelnut & rye crumb and a salsa verde
Back to creating dishes after a successful pop-up last week- Grilled courgette with onion purée, wilted spinach, toasted almonds and a sweet chilli jam.
All a little frantic at the moment, but looking forward to getting back into this @brothermarcus_ kitchen tonight. We have a full house and will be serving up six plant based courses.
Roasted carrots with a cauliflower purée, freekah, herb oil & rye crumb
Roasted broccoli with yellow courgette ribbons, chilli, radish sprouts and a citrus dressing
This is how we will be kicking off the pop-up- A cannelini bean hummus with a spicy corn salsa and tortilla chips - Final few tickets are available for our pop-up supper club next week are in the link in the bio
There are still some tickets available for our pop-up at @brothermarcus_ in Balham next week. - Here is a roast spiced cauliflower and roasted cauliflower leaves with a pea purée