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.

 

When you need a whole lot of veg- Buddha Bowl with roasted parsnips, roasted pumpkin, baked beetroot, lightly sautéed broccoli on black rice with shallots, a parsley, basil & almond pesto and hazelnut & rye crumb
One of the dishes from the pop-up turned into a main- Thyme, agave & soy roasted parsnips with mushroom wild rice, shallot purée, crispy cavolo nero, parsnip crisps and a caper dressing
I felt hugely privileged to be asked to contribute a recipe to the fantastic @vegpoweruk book. Their aim is to get more kids eating vegetables, which I fully support. To see my recipe in the same book as recipes from some of my food idols was very exciting @jamieoliver @thomasinamiers @michelrouxjr and the legend @paulmccartney
As I suddenly got a bit cold today decided to make - a tomato, fennel & paprika stew with chickpeas, crispy dehydrated tomatoes and a hazelnut & rye crumb
Light lunch - Wild black rice with agave thyme roasted figs, red chicory, crispy kale and a lemon balsamic dressing.
Polenta can be terrible, but done well is amazing- Polenta with cauliflower, roast pumpkin, crispy sage and roasted harissa pumpkin seeds
Veggie broth/pho with udon noodles, shiitake mushrooms, chillies, bok choy and lots of herbs
Perfect for when the sun is out-Broccoli, pea & mint purée with pearled spelt, roasted beetroot, fresh fennel and roasted tamari nuts & seeds
One of my favourites- Crispy tacos with chipotle charred corn, cherry tomatoes, chilli, avocado, red chicory, shallots, coriander and lime
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.