A creamy almond and coconut korma, with garlic mushrooms, turmeric chickpeas, sweet potato and roasted aubergine.
We are really excited to be launching a new and improved Thai Green Curry. We’ve added fluffy, steamed new potatoes, as well as fresh courgettes and carrots. We’ve boosted the unctuous, creamy nature of the green curry sauce, and it’s now even fuller in flavour too.
A vibrant medley of green beans, broad beans, courgette and peas, tossed with fusilli pasta and a creamy basil sauce, topped with pesto and walnuts.
A comfort-food classic revamped with roasted aubergine, courgettes and lasagne sheets, layered with a creamy garlic béchamel, and a red pepper tomato sauce.
Our fakeaway favourite was ripe for reinvention. It now has silky udon noodles and is topped with miso and ginger roasted tofu, and more.
A creamy peanut, coconut and ginger curry, with roasted butternut squash, red pepper, and broccoli, served with a red cabbage and quinoa salad.
Because why have one when you can have three? Our not-so-secret ingredient is porcini mushroom powder for that meaty, umami oomph.
Our chefs have recreated this Indonesian classic by adding a classic allplants twist of roasted aubergine, baby corn, cauliflower, and tempeh for extra depth.