Cauliflower florets in a creamy four cheese bechamel sauce flavoured with mustard and leeks topped with a crunchy walnut and cheese breadcrumb.
A rich and earthy lentil and spinach mix flavoured with thyme and rosemary and topped with a kale mash topped and finished with a crunchy herb breadcrumb.
Lentil and spinach in a rich red wine sauce flavoured with sage, rosemary and thyme layered between egg free lasagne sheets, finished with a vegan bechamel sauce and a parsley sage crumb.
Cannelloni tubes filled with a creamy spinach and ricotta mix on a rich Mediteranean tomato sauce and finished with a creamy bechamel and regato cheese topping.
Roasted Mediterranean vegetables including piquillo peppers and courgettes mixed with a deeply flavoured paella rice mix and finished with toasted cashew nuts.
Moroccan spiced vegetable tagine made with squash, chickpeas, cranberry and sultanas flavoured with cumin and cinnamon.
Red pepper and cauliflower florets
Chunks of diced paneer cheese
A classic Malaysian style noodle dish made with mango, butternut squash, baby corn & pak choy and flavoured with lemongrass