Iona is our Development Chef, aka our go-to girl for developing, testing and tasting delicious dishes for you to all enjoy at home. When she’s not in the kitchen, you’ll find her either running or cycling, or trying out food markets and new restaurants around London. Continuous market research it would seem. 

Iona Berry

This light and airy mousse is rich from chocolate and creamy from the whipped aquafaba. It is easy to make, provided that you have an electric whisk on hand. I have not attempted to make this mousse by hand and I highly suggest that you don’t try either as it will take significantly longer. You can change up the flavours in the mousse by using a darker chocolate or adding another tablespoon of maple syrup for a sweeter mousse. I love to serve this mousse with whipped vegan double cream and some toasted hazelnuts but you can really experiment with the toppings, fresh raspberries and toasted coconut flakes would also be delicious. Once you learn how easy aquafaba is to work with, you won’t look back. 

A delicious no-bake biscoff cheesecake that is incredibly easy to make and very easy to eat. This rich and indulgent cheesecake is the perfect dinner party dessert that will impress everyone around the table. It’s an incredibly light and fluffy cheesecake, which contrasts excellently with the crunchy biscuit base. You can experiment with the decoration of the cheesecake, it also looks great with whole biscoff biscuits in between piped double cream for a more detailed design. You could also use crunchy biscoff spread if you prefer the texture in the base, rather than the classic smooth. The choices really are endless so you can make this cheesecake again and again. 

This smoky taco salad is fresh, colourful and gives you the Mexican food hit, without feeling like you’ve consumed 1000 tacos (although that would be delicious too). The orange and lime dressing is sweet and sour, whilst the quinoa is flavoured with chipotle paste and smoked paprika which contrasts excellently with the lettuce and black beans. The taco strips and corn add excellent texture to the salad, making it a rather special salad if I say so. 

This colourful, fresh and zingy slaw and crispy baked tofu makes the perfect weeknight dinner. It’s healthy, light and full of crunchy vegetables that contrast with the chewy texture of the baked tofu. 

This crunchy, indulgent sesame toast is the ultimate vegan party food. The flavours really come through and contrast with the crisp and nutty sesame seeds. 

This pulled jackfruit burger recipe is sweet, smokey and has a chewy and meaty texture that no one will believe is canned jackfruit. The pulled jackfruit contrasts with the creamy and fresh tzatziki and I love the addition of the chipotle mayonnaise which adds a background smoky flavour. 

This salad is fresh, healthy and can be on the dinner table in 30 minutes. Crunchy vegetables and soba noodles are tossed through a flavoursome and slightly spicy dressing. 

Crisp-tender, mini hasselback potatoes are the ultimate party food. These mini vegan hasselback potatoes make for easy serving and are perfect when tipped into the creamy chive dip.

This salad is fresh and colourful and incredibly easy to prepare. Once you have tried this combination of flavours, you will be tempted to make this again and again. This chickpea pasta salad is healthy and delicious in equal parts and can be on the table in 20 minutes so no need not to give it a go. 

This delicious vegan curry is inspired by a Mahkini sauce (sometimes called an Indian gravy), but this time veganised using plant-based cream and butter. It is a rich and indulgent tasting curry that is delicious served alongside the black rice

This full flavoured butternut squash is packed full of aromatic spices and plenty of fresh herbs that are a great contrast to the sweet roasted butternut squash. This dish makes a great addition to a middle eastern feast and is also great eaten hot or cold which is perfect if your guests turn up late for dinner. 

This quick and easy salad is easy to prepare and can be used as a guide for lots of other varieties of roast vegetable salads. For instance instead of squash you could roast pumpkin, sweet potato or even do a whole roasted broccoli with the same sauce and toasted seeds.

Iona Berry

Posts by Iona Berry

Chocolate Mousse

Biscoff Cheesecake

Smoky Taco Salad

Crispy Tofu & Rainbow Slaw

Sesame Toast

Jackfruit Sliders

Soba Noodle Salad

Mini Hasselback Potatoes

Roasted Pepper & Olive Pasta Salad

Butternut Curry & Black Rice

Butternut Squash Pilaf

Maple Roasted Squash Salad

Let us take care of dinner