Pea, sunflower & miso dip with garlic, lemon and olive oil — a textured, vegan spread perfect for snacking or entertaining.

Crunchy slaw with cabbage, fennel, walnuts and pepitas, tossed in a zesty tahini-lime dressing — a fresh, vegan side.

Black bean salad with charred corn, grains, cherry tomatoes and jalapeño-lime dressing — a vibrant, nutritious, vegan dish.

Cabbage rolls are a traditional Hungarian dish, but these take a different direction. Filled with a zesty mix of eggplant, brown rice, herbs, seeds and spices, it brings a rich and “hearty” style without being too heavy.

Traditionally, Hungarian goulash is made with meat as the base. This is a delicious vegan version that incorporates chickpeas and mushrooms for heartiness, and is bright, zesty and fresh while still satisfying the desire for a comforting meal.

Traditionally, Hungarian goulash is made with meat as the base. This is a delicious vegan version that incorporates chickpeas and mushrooms for heartiness, and is bright, zesty and fresh while still satisfying the desire for a comforting meal.

A strong hit of ginger, a delicious spongy centre and creamy icing make this cake a real treat. This cake uses a mixture of natural sweeteners in place of refined sugar, along with other nourishing ingredients that work together to balance the cake out. Feel free to tone down the ginger if you are not a hardcore fan.

I have cut these bars into shapes using cookie cutters and used them as cake toppers and decoration. Either way, they are a delicious and highly sustaining dessert that are also great for a snack during the day.

A lovely, nutrient-rich dessert using the sweetness of dates to replace sugar.

This classic combination is in its glory here with a simple and easy snack that can be quickly prepared with minimal fuss! It’s an excellent introduction to the fantastic Middle Eastern spice mixture za’atar too if you have not tried it before.

A simple dish that can be adapted to include other fruit such as peaches, apricots or pear.

A citrusy delight with a honey-based syrup to keep the cake moist and lovely. The labneh adds a richness and works deliciously with the lemon, orange and honey flavours. This cake is based on a Jude Blereau recipe.