Plant-Based Main Dishes
These main course recipes showcase beloved classics that have graced our kitchen for years. The beauty of these dishes lies in their adaptability—seasonal vegetables like asparagus can easily be swapped for whatever is fresh and local. Our roasted vegetable salad, in particular, has become a signature creation that we encourage you to make your own through creative substitutions.
Roasted Shallot, Chestnut & Mushroom Bourguignon
This hearty dish returns to our winter menu each year by overwhelming popular request. The slow-cooked richness develops incredible depth of flavor, making it worth the time investment. Perfect alongside roasted potatoes and seasonal greens, or simply enjoyed with artisan bread for a cozy meal.
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Pulled Jackfruit
A summertime favorite that consistently surprises diners with its remarkably satisfying texture despite being entirely plant-based. The smoky, spicy flavors shine when served with blue corn tacos, rice, and a drizzle of habanero sauce for those seeking an extra kick.
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Spiced Halloumi Spring Roll with Roasted Cauliflower & Orange Dressing
While grilled halloumi is delicious in its own right, this preparation elevates the cheese to something truly special. The spring rolls can be prepared ahead and refrigerated, making this an excellent choice for springtime entertaining when you want to impress without last-minute stress.
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Superlite Spinach Roulade with Raz-al-hanout Double Couscous
This elegant baked roulade works beautifully whether served warm or chilled. Its delicate texture belies the bold flavors within. Using spinach as the base means it's accessible year-round, though the filling invites seasonal variations—try roasted carrots in winter or fresh asparagus in spring. The summer version with vibrant peppers creates a stunning presentation.
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Super Creamy Asparagus & Applewood Smoked Cheddar Tart
The buttery pastry shell provides the perfect crisp contrast to the luxuriously creamy filling. Unlike traditional egg custard which can become firm, this cream-based approach maintains a silky, indulgent texture throughout, creating a truly decadent eating experience.
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Early Summer Crispy Warm Salad with Plum Anise Dressing & Toasted Halloumi
Our love for warm salads shines through in this versatile recipe. It transforms beautifully through the seasons: spring asparagus, summer peas and broad beans with gooseberry mint dressing, autumn butternut squash with cavolo nero, or winter's roasted orange parsnips with hazelnuts and orange thyme. Each variation celebrates what's fresh and local.
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