Chickpea, sesame and carrot fritters take under 30 minutes to prepare and are mostly made from pantry ingredients. Eat for lunch or dinner.
Vegetarian ‘shepherd’s’ pie is a soy mince and tomato filling, topped with mashed potato and cheese.
Plum sponge cake is ideal as an indulgent dessert or for afternoon tea. Juicy plums, cream and almonds on a soft sponge cake.
Frozen custard and banana pops are delicious as an icy snack or dessert during summer. Banana-flavoured custard ice blocks drizzled with dark chocolate.
Macadamia & dark chocolate drops are sweet treats that are ideal to serve to guests during Christmas. Toasted macadamias with indulgent chocolate.
Baked filo samosas with carrot raita are filled pastry triangles that are served with an Indian-style carrot & yogurt dip.
Vegan broccoli soup with crispy chickpeas is a hearty vegan starter. Alternatively, you can eat it with some bread to turn it into a filling lunch.
Yorkshire puddings with roasted beetroot can be eaten as a side dish or as a main meal. Crisp savoury puddings topped with balsamic-roasted beetroot.
Mini pavlovas are individual meringues topped with whipped cream, raspberries and blueberries. Eat one for dessert or for afternoon tea.
Savoury pumpkin scones are a beautiful golden colour from the mashed pumpkin, paprika and Red Leicester cheese that is in the dough. Great for lunch.