Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its nearly always treated as a fruit with a tart flavour like cooking apples or gooseberries. Contrasting earthy flavours make a great base for this salad.
If you like the flavour but not the texture of fennel then this salad could be perfect for you. The fennel is seared in oil, softened in sugar and vinegar, and then mixed with soft herbs.
Cheap, easy to make, nutritious and full of flavour. The coconut milk, infused with the reddish tint of the beans, gives the signature blush of this rice dish.
Aloo Gobi is a very classic, one-pot Indian dish of potatoes and cauliflower. Turmeric adds a beautiful yellow colour – coconut and traditional Indian spices add tonnes of flavour.
Super simple to make but packed with flavour. A great dressing for chickpeas, cauliflower or roasted vegetables. Make it in advance and keep refrigerated until ready to serve.
A light and refreshing salad that is quick and easy to make. A great side dish for barbecues, or serve with rice and dhal to add a tasty burst of colour to your plate.
Red lentils are easy to cook but packed with protein, iron, fibre and B vitamins. If you are new to plant based diets or new to cooking then this is a great recipe for both beginners and more experienced cooks.
Lentils are a powerhouse of protein. Our simple lentil recipe is perfect for those new to cooking lentils or new to cooking in general! This dish is quick & easy to prepare but still has laods of flavour. We used one chilli for a mildly spicy dish, but you can add more chilli to turn up the heat if you prefer.