An indulgent autumnal risotto with mushrooms, chestnuts and a drizzle of white truffle oil. This is a perfect lunchtime or even as a centerpiece for a dinner party.
Super quick, easy and delicious, this plant-based ice cream is a great way to use over ripe bananas and can be modified to add whatever toppings or flavours your like.
Deliciously fresh and zingy, this vegan salad is a sure-fire way to brighten up any lunchtime.
Delicious and hearty, this porridge recipe is vegan and can be made in advance and stored for up to 4 days in the fridge.
A quick and easy breakfast to whip up before work or even the night before. Peach and raspberries are a great summer fruit combination, but you could also switch it up for banana and blueberry, or pineapple and kiwi for a tropical twist.