Indian aloo baingan with potato, eggplant and chickpeas, herbed basmati rice, yogurt sauce and roasted seeds

Herb-marinated tofu with asparagus and thyme carrots, lemon quinoa, peas, spring cabbage and roasted almond

Breaded tofu with green herb sauce, roasted chimichurri potatoes, marinated spring cabbage, apple and almond flakes

Roasted spiced cauliflower with harissa lentils, “feta”, cabbage, dates, yellow tahini sauce and walnut

Creamy chickpea stew with sun-dried tomatoes, lemon rice, herb yogurt, sumac onion and almond flakes

Crispy rice salad with sesame dressing, roasted tempeh crumble, cucumber, edamame, cabbage, nuts and spring onion

Green pea risotto with marinated kale, tofu ricotta, sage and almond parmesan

Roasted sweet potato with chimichurri, spinach, green beans, roasted spiced chickpeas, cucumber and roasted almond

Soy and mushroom ragù with soft miso polenta, almond parmesan, crispy sage and tomato

Tofu Skagen salad with roasted potatoes, spring cabbage, dill cucumber, capers, lemon vinaigrette and caviart