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

A classic dish which we could happily eat any night of the week. These miso glazed aubergines are packed full of intense flavour and an umami kick that makes these impossible to put down. 

This vegan aubergine burger is indulgent, crispy and won’t have anyone missing a traditional burger because it packs a punch of flavour. 

This vegan courgette salad evokes memories of long summer days and afternoon picnics that last until the sun sets. The courgettes are marinated, which ensures they absorb all of the lovely flavours in the dressing, and also become a lot more tender in texture because of the acidity in the lemon juice. 

This sticky, salty yet still sweet cauliflower recipe is a complete game changer. It has a crunchy coating that tastes like it’s been deep fried, but actually the panko breadcrumbs crisp up excellently in the oven so no need to deep fry. It can be on the table in just over 30 minutes which makes it the perfect addition to a week night feast.


These quick and easy buffalo cauliflower bites are not only delicious but are very easy to prepare and only take 30 minutes in the oven. The combination of sweetness and fiery chilli heat from the hot sauce makes these incredibly moreish. I recommend doubling the recipe accordingly! 


This fresh and delicious peperonata is sweet and balanced with the acidity of balsamic vinegar. Peperonata is a popular dish in most Italian regions and when summer comes, it’s prepared in advance to bring to parties. Although the recipe varies from region to region, peperonata is typically prepared with capers or olives, mint or basil and can be served warm or cold. My version is closest to an Emilian version, prepared with fresh basil and balsamic vinegar.

Get ready for our 100% vegan version of one of the most popular canapé combinations. Meet our vegan smoked 'salmon' and cream cheese blinis. Using roasted peppers mixed with nori seaweed for great depth of flavour and coloured with beetroot juice, these are pretty close to the 'real' thing. 

It’s not the festive season until you have your first mulled wine of the year. Fill your house with the heady aroma of cinnamon and cloves with our festive mulled wine recipe. 

The perfect light starter to a 3 course meal or simply served as a part of a vegan cheese board. This indulgent, creamy and vibrant green pistachio pâté is sure to make a statement on the dinner table.

Up your vegan canapé game with these crispy polenta bites. They're packed full of flavour, easy to make and are a hit with every dinner guest. Winning combination for an easy vegan appetiser. 

If you haven't jumped on board the pumpkin spice hype this year, then get ready to get excited with this hot chocolate recipe. It's the perfect balance of sweet, indulgent and gently spiced. 

Iona Berry

Posts by Iona Berry

Miso Glazed Aubergines

Vegan Aubergine Burger

Marinated Courgette Salad

Sesame Teriyaki Cauliflower

Buffalo Cauliflower Bites

Peperonata

Truffle and Mushroom Pappardelle

Vegan Smoked 'Salmon' Blinis

Vegan Mulled Wine

Pistachio Pate

Vegan Crispy Polenta Bites

Vegan Pumpkin Spice Hot Chocolate

Let us take care of dinner