A twist on an indulgent classic, with molten peanut caramel and roasted peanuts

Molten peanut caramel and roasted peanuts

Chocolate Peanut Fondant

For one / Subscription

Power up post-workout with a blend of almond butter and hemp protein		 		

1. Pour the ingredients into your blender			
2. Add 250ml of nut milk, juice or coconut water into your blender 			
3. Blend together until smooth, like you

Almond + Banana

Shake up snack time with superfoods and vanilla protein power and organic berries

1. Pour the ingredients into your blender			
2. Add 250ml of nut milk, juice or coconut water into your blender 			
3. Blend together until smooth, like you

Refuel with vanilla protein powder and berries

Almond + Berry

Rice, quinoa and bulgur wheat tossed in a Middle Eastern spice mix, with raisins, almonds and roasted red onion.

Aromatic Spiced Grains

A rich and creamy split pea stew with roasted harissa aubergine, smoky toasted coconut, and tenderstem broccoli. Enjoy with rice.

Aubergine + Split Pea Stew

For two / Subscription

Roasted aubergine layers topped with a rich, tomato sauce, cashew mozzarella and golden oregano breadcrumbs.

Aubergine Parmigiana

A family-favourite, grow with the flow of avocado, and hidden superfood chia seeds	

1. Pour the ingredients into your blender			
2. Add 250ml of nut milk, juice or coconut water into your blender 			
3. Blend together until smooth, like you

Berry + Mango

A creamy spiced red lentil daal with onion bhaji bites, sweet potato, spinach and a drizzle of chilli coconut tarka. Enjoy with rice.

Bhaji Daal

Start your day the tasty – and oats-so-easy – way with oats, berries and hemp seeds.

1. Pour the ingredients into your blender			
2. Add 250ml of nut milk, juice or coconut water into your blender 			
3. Blend together until smooth, like you

Breakfast Berry

Brown rice mixed with caramelised onion, garlic, peppers and peas, topped with roasted onions and a smoky tofu ‘chorizo’ crumb

Brown Rice + 'Chorizo' Paella

A creamy tomato and coconut curry, with sweet roasted butternut squash, fresh baby spinach, and cumin-maple cashews. Enjoy with rice.

Butternut + Spinach Curry

A warming and rich pearl barley and squash medley topped with toasted hazelnuts

Butternut + Barley Risotto

A nourishing blend of oats, seeds and grated carrot, with cinnamon, chopped apricot, toasted walnuts and a vanilla cashew topping.

Carrot Cake Bircher

Tikka roasted cauliflower in a creamy masala sauce packed with curly kale, chickpeas and peas, topped with toasted almonds. Enjoy with rice.

Cauli Tikka Masala

Sliced celeriac, parsnip and potatoes layered together in a creamy cashew bechamel sauce, flavoured with garlic, miso and mustard.

Celeriac + Parsnip Gratin

Meatless Farm plant-based chicken with white rice, edamame and peas, served with a sweet, tangy katsu sauce.

'Chicken' Katsu Curry

Aromatic curry packed with aubergine, tomatoes, and green peppers, with fiery green chillies and sweet caramelised onions. Enjoy with rice.

Chickpea + Aubergine Jalfrezi

Crispy tofu on a bed of onion, broccoli stalks, peppers and brown rice, topped with roasted cashews and tossed through a spicy sauce.

Chilli Tofu + Edamame Rice

A twist on an indulgent chocolate lava cake, with molten peanut caramel and roasted peanuts. Grab 3 friends and dig in.

Chocolate Peanut Fondant Sharer

Seasoned soy mince, lentils and mushrooms in a rich gravy. Topped with a fluffy parsnip and potato mash.

Classic Cottage Pie

A smooth, chocolatey blend of oats and chia seeds, naturally sweetened with ripe banana and maple syrup, topped with cacao nibs.

Cocoa Banana Oats

A creamy coconut and vanilla chia pudding, with mixed berry coulis and toasted coconut

Coconut + Berry Chia Pot

Charred cauliflower and chickpea curry flavoured with ginger, turmeric, garlic and lightly spiced with red chilli flakes.

Coconut + Ginger Curry

Blanched fluffy potato slices in a sinfully creamy, nutty garlic béchamel

Creamy Potato Dauphinoise

Fluffy potato gnocchi mixed through a cheesy sauce with baby spinach, leeks and broccoli, topped with a nutty garlic crumb

Creamy Spinach Gnocchi

Crispy potatoes roasted to golden perfection, seasoned with rosemary and garlic

Crispy Roast Potatoes

Kale, edamame, broccoli and broad beans tossed in garlic and chilli for extra bite

Garlic + Chilli Greens

Lightly steamed Brussels sprouts in a dressing of miso, mustard, garlic, olive oil, molasses and pepper, topped with 'This Isn't Bacon'.

Glazed Sprouts with 'Bacon'

A fruity favourite with juicy blackberries and a nutty topping

Golden Apple Crumble

A creamy peanut, coconut and ginger curry, with roasted butternut squash, red pepper and broccoli, served with a red cabbage and quinoa salad.

Golden Peanut Satay

Grains and green chickpeas served with garlic chilli kale and a mighty pea and mint smash

Green Goodness Bowl

Braised portobello mushrooms in a rich and hearty red wine stew, with caramelised shallots, roasted beets served on a lentil and quinoa blend.

Hearty Roots Stew

Tomato chutney chickpeas topping a creamy 3-pulse daal of black lentils, red lentils and chickpeas, with spinach and garlic kale. Enjoy with rice.

Kale + Chickpea Daal

Paying homage to a bibimbap, but with a vegan twist. With aubergine, brown rice, chickpea 'omelette' bites, mushroom and spinach tossed in a gochujang sauce.

Korean Style Rice Bowl

Cauliflower and roasted red onion in a fiery Szechuan chilli sauce, topped with sliced spring onions, roasted peanuts and fresh red chillies, served with fluffy tofu fried rice.

Kung Pao Cauli

A hearty minced mushroom, lentil and walnut ragu poured between layers of lasagna, topped with our light butternut squash béchamel.

Lasagne Noci

Rice and lentils with garlic spinach, roasted sweet potato and butternut squash, topped with spice toasted cashews and a chickpea smash

Lentil + Chutney Chana Bowl

A rich tomato, soy mince and lentil ragu layered with potatoes and roasted aubergine in a thick, creamy bechamel sauce.

Lentil Moussaka

Macaroni tossed through a rich and creamy béchamel with sliced leeks, corn, chives and ‘THIS™ Isn’t Bacon’.

Loaded ‘Bacon’ Mac + 'Cheese'

Macaroni tossed through our creamy, cheesy sauce with charred broccoli, fresh greens and a delicious toasted crumb.

Mac + Greens

Mornings were made for this green machine, packed with organic kale and chia seeds

1. Pour the ingredients into your blender			
2. Add 250ml of nut milk, juice or coconut water into your blender 			
3. Blend together until smooth, like you

Mango + Greens

A golden blend of oats, chia seeds and spices, with mango coulis and toasted pumpkin seeds

Mango + Turmeric Chia Pot

Chunky carrot, parsnip, and sweet potato batons roasted in a maple syrup and miso marinade.

Maple + Thyme Roots

A pesto fiesta of roasted veggies tossed with basil oil

Mediterranean Pesto Veggies

Garden peas and sautéed leeks tossed with olive oil, lemon juice and mint.

Minty Leeks + Peas

Japanese inspired tamari and chilli glazed tofu, with edamame and lime smash, a daikon, carrot and cabbage slaw with mirin dressing, over a bulgur wheat and quinoa grain mix

Miso + Tamari Tofu Bowl

A creamy almond and coconut korma, with garlic mushrooms, turmeric chickpeas, sweet potato and roasted aubergine. Enjoy with rice.

Mushroom + Chickpea Korma

A flaky filo tart bursting with a mushroom medley, sweet caramelised onions, sliced leeks and sauteed kale in a garlicky, creamy sauce.

Mushroom + Leek Filo Tart

A rich and hearty pie filled with mushrooms, lentils, slow-roasted garlic shallots and ‘pancetta bacon', topped with crisp filo pastry.

Mushroom + 'Pancetta' Filo Pie

Sweet and lightly spiced tomato chilli with borlotti, kidney, and black turtle beans, topped with roasted red onions, cashew sour cream, charred sweetcorn salsa and crunchy tortilla chips.

Cashew Sour Cream, Sweetcorn + Cherry Tomatoes

Nacho Bean Chilli

Made using Pip & Nut’s perfect peanut butter, with raspberry jam, maple syrup and soaked chia oats.

PB+J Oat Pot

So good they named it twice. Peri peri sauce coats roasted tempeh, garnished with a peri peri rub, served with spicy rice and a vibrant pea crush.

Peri Peri Rice Bowl

Slow-cooked aubergine, red pepper and courgette ratatouille with juicy orzo and seared mushroom and sun-dried tomato polpette meatballs.

Polpette Orzo

Wholewheat penne tossed through a rich and creamy bechamel, with a hearty mix of mushrooms, garlic and paprika

Portobello Mushroom Stroganoff

A lighter, protein-packed version of a favourite, with wholegrain penne and soya mushroom mince

Protein Bolognese Bowl

Miso roasted tofu, coconut and edamame smash, with power grains, sweet chilli broccoli, sesame cabbage, and a pea and edamame medley.

Protein Power Bowl

Roasted rainbow veg with crisp falafel and vibrant beet hummus, served with fluffy bulgur and a sprinkling of crushed pistachios

Rainbow Falafel Mezze

A bright and flavour-packed bowl of crispy miso tempeh, spiced harissa grain medley, garlic and chilli broccoli, roasted sweet chilli beets and a ginger and turmeric chickpea smash. Garnished with mixed seeds and red pepper flakes for extra crunch.

Rainbow Nourish Bowl

Raspberry Chocolate Lava Cake

A rich and hearty minced mushroom, lentil and walnut ragu, folded through rigatoni pasta and sprinkled with an almond parm crumb

Rigatoni Bolognese

A light and creamy carbonara sauce tossed through rigatoni pasta with smoky pancetta mushrooms and a crisp almond parm crumb

Rigatoni Carbonara

A rich tomato-based sauce with a touch of chilli, tossed through rigatoni and topped with garlic roasted aubergine, capers and olives.

Rigatoni Puttanesca

A rich, sweet and smoky pepper goulash packed with carrots, roasted onions, and borlotti beans and topped with dumplings. Enjoy with some crusty bread.

Roasted Pepper Goulash

Layers of roasted aubergine, courgette and lasagne, covered in a rich, sweet red pepper tomato sauce and a creamy garlic bechamel, topped with red pepper flakes and basil.

Roasted Veggie Lasagne

A fragrant, nourishing taste of the veggie rainbow in every bite

Rosemary Roasted Veggies

with layers of creamy salted caramel and a cocoa biscuit base

Salted Caramel Cheesecake

White rice in a sesame oil, garlic and white miso dressing, garnished with sesame seeds and red bell pepper flakes.

Sesame Miso Rice

A luscious, slow cooked British stew with a crushed sweet potato topping and a crispy, sprinkle of paprika crumb.

Shepherd's Pie

Spanish rice, kidney beans, sweet potato and sweetcorn, topped with tofu queso, bean and pea smash, and smoky almonds.

Smoky Corn + Spanish Rice Bowl

Smoky black beans folded through a ground chipotle chilli, topped with sweet peppers and our crunchy coconut cornbreads.

Black Beans, Sweet Potatoes + Corn Breads

Smoky Soul Chilli

This Spanish-inspired stew, topped with a chorizo’d tempeh crumb, brings the sunshine with smoked paprika, tangy tomato and red pepper. It’s all layered on a bed of butter beans, roasted parmentier potatoes and spinach.

Smoky Tomato Fabada

A warming, spiced tagine with slow-roasted aubergine, chickpeas and a light bulgur wheat side, sprinkled with a crunchy, aromatic dukkah.

Spiced Aubergine Tagine

Rice with roasted onions, mixed with a blend of garlic, curry powder, cardamom and turmeric.

Spiced Pilau Rice

Red cabbage slices cooked in sticky molasses, with fragrant cinnamon, ginger and nutmeg.

Spiced Red Cabbage

Flavourful and fiery with a paprika, garlic and chilli polenta coating

Spiced Sweet Potato Wedges

Brown rice noodles tossed in a rich and fiery tahini sauce, with soya + mushroom mince, steamed pak choi, edamame and salted peanuts

Soya + Mushroom Mince, Pak Choi + Salted Peanuts

Spicy Szechuan Noodles

Spicy Thai-style curry with tofu, red chillies, lemongrass, ginger, garlic and coconut milk. Packed with cauliflower, green beans and peppers. Enjoy with rice.

Spicy Thai Red Curry

A little bit sweet, a little bit saucy, with toasted pecans and salted date caramel

Sticky Banoffee Pudding

Sticky, sweet and saucy, with perfectly toasted pecans, and a salted date caramel centre. Grab 3 friends and dig in.

Sticky Banoffee Pudding Sharer

Bulgur wheat, pearl barley and quinoa with green chickpeas and edamame, topped with pumpkin seeds and sunflower seeds.

Super Seed Grains

Encased in a crisp and flaky filo pastry is a comforting filling of spinach, leek and garlic filled with creamy almond ricotta and tangy tofu feta. Delicious eaten hot or enjoy once cooled, after cooking.

Super Spanakopita

Fresh, seasonal greens mixed through a light, creamy risotto.

Super Green Risotto

Broccoli infused with sumac and garlic, and a serving of tahini

Tahini Garlic Broccoli

An aromatic Indonesian curry with roasted aubergine, baby corn and cauliflower, with marinated tempeh and coriander wild rice.

Tempeh Rendang Curry

A spicy, sticky teriyaki sauce coating soft udon noodles, with sesame mushrooms, mixed fresh veg and a sprinkling of toasted cashews.

Teriyaki Udon

A Tex-Mex inspired rice bowl topped with smoky chipotle beans and soya mince chilli, a zingy lime, pea and bean smash, sweet and smoky corn, punchy peppers and a garlic and chilli kale

Tex Mex Rice Bowl

Creamy arborio rice enriched with porcini and thyme, topped with a garlicky medley of portobello, button + chestnut mushrooms, and walnuts

Three Mushroom Risotto

with layers of creamy vanilla, coffee, and chocolate ganache

Coffee, Dark Chocolate + Toasted Oat Crumb

Tiramisu Cheesecake

A rich and aromatic peanut curry packed with potatoes, carrots, peppers and baby corn. Enjoy with rice.

Tofu Massaman Curry

Noodles tossed in a sweet and salty sauce, with scrambled tofu ‘egg’, and vegetables. Garnished with peanuts and fresh lime.

Tofu Pad Thai

A Friday-night-favourite perfect all week long, with wilted spinach, potatoes and peas in an aromatic curry sauce. Enjoy with rice.

Tofu Saag Paneer

Tofu marinated in a classic masala blend, roasted with red peppers and sweet onions. Simmered in a rich creamy, tomato curry sauce and served with fluffy coriander rice.

Tofu Tikka Masala

Roast cauliflower swirled in a creamy, cheesy, white truffle sauce, topped with garlic breadcrumbs

Truffle Cauliflower Cheese

Orzo tossed in a cashew-based creamy sauce, with chestnut and button mushrooms sautéed with garlic, truffle oil and baby spinach.

Truffle Mushroom Orzo

A rich and succulent tomato bean stew with roasted courgette, aubergine and red onion, topped with cheesy crumbled tofu, black olives and garlic breadcrumbs

Mediterranean Veggies, Cheesy Tofu + Black Olives

Tuscan Bean Ratatouille

with layers of creamy vanilla, berry coulis, and biscuit base

Berries, Cashew Mousse + Toasted Oat Crumb

Typical Values	Per 100g	Per 92g
Energy	1646kJ	1514kJ
Energy	395kcal	363kcal
Fat	25.0g	23.0g
of which saturates	7.9g	7.3g
Carbohydrates	32.0g	29.4g
of which sugars	13.0g	12.0g
Fibre	2.9g	2.7g
Protein	8.3g	7.6g
Salt	1.10g	1.01g

Chocolate Peanut Fondant

Nutritional information

Cooking Instructions