vegan

For a plant-based take on fish, we use banana blossom! Feed these to your plant-sceptical friends — they won’t know the difference and you can blow their minds after they’ve eaten and loved them.

This vegan rice noodle bowl uses a vegan fish sauce to make the Nuoc Cham (Vietnamese Sauce). You can find this at your local grocer — it’s usually made from fermented coconut blossom nectar.

This dessert has simple yet complex flavours. Soft, pillowy silken tofu is warmed and sliced into slivers which are then drenched in a sticky, sweet, spiced syrup that is to die for.

Crispy pastry encloses delicious veg-packed filling that tastes so incredibly satisfying that nobody will even notice there is no meat.

This vibrant green dish made with Asian greens from the brassica family will give you a good dose of vitamin A and carotenoids!

There are two sure-fire ways to make vegetables better. You can bake them, or you can coat them with cheese. Here, I’ve combined the two to make a dish where the sweetly softened leeks are bathed in a creamy cheese sauce until you have a tray of pure joy. You may want to keep the whole pan for yourself.

This is a handy salad that can be assembled the night before and then, come lunchtime, simply shake to combine and enjoy. The dressings are arranged in a way that the salad won’t go soggy.

A selection of plant-based favourites that are good for the gut, and make the perfect side for a Sunday roast!

The most simple and delicious dish, the frittata can be browned under the grill (broiler) at the end if preferred.

The easiest and most delicious dish. The frittata can be browned under the grill (broiler) at the end if preferred.

CORN THINS® are not rice cakes. Made from corn, they taste delicious — like popcorn squished into a healthy crispbread. Plus, they’re gluten-free, non-GMO and contain good levels of fibre. You can enjoy them on their own or with your favourite toppings like we’ve done here.

The love child of a layered potato bake and a hot chip, these stacks combine all of the soft, cheesy goodness of a bake with the crispy, golden edges of a chip. So easy to make, you could batch cook them and pop them in the freezer for whenever you get some serious spud cravings.