Check out our chefs' menu of over 100 plant-based dishes. 

Get in the festive spirit with these Christmas recipes (tip: mulled wine compulsory when cooking). 

Individual Mushroom Wellingtons may sound like extra effort, but they're actually the Christmas trick of a decade. 

Making individual Mushroom Wellingtons may sound like extra effort, but is actually the Christmas trick of a decade. It means there's no messy cutting and no awkward slices, just impressed guests and an aesthetically pleasing (and delicious) main course. 

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. 

A combination of molasses, golden syrup and light brown sugar are responsible for these vegan gingerbread biscuits' rich, deep and nostalgic flavour, as well as their crisp yet slightly soft texture. If you make one biscuit this season, it should be these. 

The only brussels sprouts which should be on your table this Christmas. 

The secret to brussels sprouts you'll actually crave come Christmas, and any time of the year really, is a perfect roast (creamy on the inside, crunchy outside) and crunchy toppings (toasted walnuts and fresh pomegranate seeds). 

Fluffy on the inside, extremely crispy on the outside - as they should be. 

Making the perfect crispy roast potatoes requires a few little tricks. The first is parboiling the potatoes in heavily salted water - this means that each bite potato is perfectly seasoned. The second trick is to let the potatoes steam dry after parboiling - this results in the fluffy potato interior we're all after. The third trick is to heat some of the oil in your baking tray before adding the par-boiled potatoes - immediate contact with the hot oil helps develop the perfect crust on your potatoes. The fourth trick is to turn the potatoes every 15 minutes - this ensures every side crisps up. Let's do this. 

Your formal invitation to pimp up your carrots this Christmas. 

Carrots are flavour powerhouses, but their potential is often lost when peeled, sliced and roasted on their own. We bought small organic carrots - both for flavour and so we could roast them skin on - and tossed them with ginger and maple syrup. They're deeply rich, savoury, sticky, sweet and tangy.

Crunchy, soft, savoury and sweet - all at the same time. 

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. 

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. 

A buttery, crumbly, crisp vegan matcha biscuit that's earthy, rich and subtle all at the same time. If matcha doesn't float your boat, feel free to leave it out and sub it for extra vanilla. The result will be an equally delicious vegan sugar biscuit.

These deeply chocolatey, rich and salted double chocolate vegan thumbprint cookies come together in 30 minutes and are the cookie version of a chocolate fondant. Need we say more? 

Christmas Recipes

Mushroom Wellington(s)