Our Recipes

Boil a kettle. Pre-heat your oven to 180°C (fan). Rinse the rice and cook in a large pan according to the packaging instructions. Drain and rinse once cooked.

Halve the cherry tomatoes and placed them cut side up in a roasting tray. Drizzle with the olive oil and season with the oregano, garlic granules and salt and pepper to taste. Roast for around 25 minutes or until they are slightly charred.

Add the pesto rosso and roasted cherry tomatoes, roasting juices and all, to the cooked rice and stir to combine.

In a large bowl, mix the olive oil, corn meal, flours, garlic granules and baking powder. Add the chia seed mixture and the kale and mix until everything is well combined. Season generously with salt and pepper.

Roughly chop the basil and fold into the rice.

Pre-heat your oven to 180°C (fan). Line 2 oven trays with greaseproof paper. Boil a kettle.

Slice the mushrooms to less than 0.5cm thickness and distribute them in one single layer between both trays.

Prepare a marinade by whisking together the tamari, rice vinegar, olive oil, maple syrup, smoked paprika, garlic granules and 2tbsp of water. Cover the mushrooms in this marinade and toss them so they are fully coated in it.

Cover the mushrooms in this marinade and toss them so they are fully coated in it. Roast in the oven for 20 minutes or until the mushroom are crispy and the marinade has mostly evaporated.

Remove the thicker kale stalks and roughly chop the leaves. Boil for 3 to 5 minutes in a large pan of lightly salted boiling water. Drain well and add the mushroom "bacon" to it, tossing it all together.

Trim, peel and dice the onion. Drain the jackfruit.

Heat the olive oil in a large frying pan and sautéed the onion in low heat until translucent but not burnt. Sprinkle with salt.

Add the spices, stir and cook them for 30 seconds before adding the jackfruit. Mix well to combine, breaking the jackfruit chunks lightly as you go so you end up with a texture identical to pulled pork.

Increase the heat to medium so the jackfruit becomes slightly crispy on the sides. It should take around 10 minutes to cook.

Drain and rinse the lentils. Transfer to a large bowl.

Trim, peel, halve and finely slice the red onion. Halve the olives and add both to the lentils together with the semi-dried tomatoes.

Finely chop the parsley and add to the salad bowl.

Season with the olive oil, apple cider vinegar and salt and pepper to taste. Stir well to combine.

Drain and rinse the chickpeas. Zest 1/2 a lemon and juice the whole lemon. Peel 2 garlic cloves.

Add the chickpeas, lemon zest and juice, garlic cloves, tahini, olive oil, salt and pepper. Blend well in a food processor until creamy.

Roughly chop the coriander and add it to the food processor. Blitz to combine.

Drain the tofu and wrap it in clean tea towels or kitchen paper. Press using a heavy pan. Change the towels/paper until they come out practically dry.

Cut the tofu blocks into 6 to 8 slices. Bash the garlic cloves using the cable of a knife. To a large container, add all remaining ingredients. Whisk well to combine.

Add the tofu to the container ensuring it's completely covered (top with with a splash of water if needed). Keep in the fridge for at least 6 hours before eating so the flavours have time to develop.

Note: When you're ready to eat, heat a little olive oil in a frying pan and sauté the tofu for a couple of minutes each side until is nice and golden.