All Vegetarian & Vegan

Layers of roasted peppers, mushrooms, courgettes and spinach between sheets of Italian pasta with a light crème fraiche and mascarpone sauce.

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Sweet roasted peppers and aubergines, with dates and a blend of Moroccan spices.

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Sliced Portobello mushrooms with celeriac, baby spinach, pine nuts and a white wine and garlic cream, wrapped in crisp puff pastry.

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Pearl barley, quinoa, tahini and roasted butternut squash wrapped in puff pastry, topped with pickled red onions and pumpkin seeds.

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Italian linguine in a crème fraiche and lemon sauce, with balsamic roasted vegetables, semi-dried tomatoes, oregano and feta.

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Rich, cheesy, irresistible, made with vintage, West Country Cheddar. Comfort food at its finest.

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Creamy risotto made with Portobello, cup and chestnut mushrooms, topped with a knob of lemon and sage butter.

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An amazing blend of flavours and textures with toasted nuts, apricots, mushrooms and herbs, and a layer of red onion marmalade on top.

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Roasted mushrooms, aubergine and broccoli in a teriyaki sauce with jasmine rice and pickled cabbage slaw.

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Roasted sweet potato with julienne carrot, cabbage and edamame beans in a katsu curry sauce, served with rice and finished with pumpkin seeds.

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A classic, rich chilli made with Quorn mince, kidney beans and sweetcorn, garnished with spring onions.

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A hearty and warming chilli with cannellini, red kidney and black turtle beans in a smoky tomato sauce, topped with sweetcorn, sweet potato and coriander.

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Layers of roasted aubergine and potatoes with a rich tomato sauce, lentils and a nutmeg bechamel, all topped with roasted cherry tomatoes.

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Spiced cauliflower and aubergine in a creamy tarka dhal, with lemon-soaked sultanas and pickled red onions.

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Roasted courgettes, aubergines and halloumi with cannolicchi pasta in a spicy tomato sauce, topped with crumbled feta.

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Microwave Only Creamy risotto with basil, mozzarella, mascarpone and white wine, topped with semi-dried tomatoes, pine nuts and a knob of lemon and parsley butter.

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Hearty and delicious: tender red lentils, mixed beans, roasted vegetables and green beans in a tomato and basil sauce.

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Quorn mince cooked in a rich, tomato, red wine and thyme sauce, topped with buttery mash, cheese and parsley.

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Speckled lentils slow cooked with lightly spiced leeks and pearl barley, topped with red onion chutney, thyme-roasted squash and sunflower seeds.

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Roasted red peppers, tomatoes, aubergines and courgettes in an all-butter pastry case, topped with a Regato cheese, pine nut and basil crumb.

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Creamy spinach and Somerset Cheddar in an all-butter pastry case, topped with roasted butternut squash, feta and a pumpkin and sunflower seed crumb.

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A rich, slow-cooked ragu of Quorn mince, red wine and tomato, served with wholewheat spaghetti and finished with cheese.

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A classic Italian dish of garlic-roasted aubergines layered with a creamy tomato sauce, finished with mozzarella, rosemary and pine nuts.

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Cannellini and butter beans in a rich and smoky tomato sauce, with red and yellow peppers and kale.

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Slow-roasted wild mushrooms, aubergines and lentils in a rich tomato sauce layered between Italian pasta with a vegan-friendly bechamel sauce, topped with pine nuts.

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Sweet roasted peppers and slices of goat’s cheese in a deep, free-range egg quiche.

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Layers of roasted peppers, mushrooms, courgettes and spinach between Italian pasta sheets with a light, crème fraiche and mascarpone sauce.

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Oven roasted peppers with cauliflower and spinach in a gently spiced chickpea and lentil sauce.

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Cubes of paneer cheese marinated in turmeric with roasted diced aubergine and spinach in a coconut curry sauce with coriander.

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An aromatic, green Thai curry with coconut milk, roasted butternut squash, red peppers, edamame beans and baby corn.

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A creamy Indonesian-style curry with roasted vegetables, green beans and toasted cashews. Flavours of coconut, tamarind, coriander, lemongrass and garlic abound!

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A mild, sweet curry of cauliflower florets, chickpeas and baby spinach cooked in a coconut, almond and yoghurt sauce.

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Kimchi and basmati rice with shredded carrots, peas, sesame seeds and crispy onions.

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Roasted aubergine and sweet potato in a mild, fragrant curry leaf and coconut sauce with brown rice, topped with toasted cashew nuts.

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Halloumi cheese with roasted courgettes, yellow peppers and cherry tomatoes with cannolicchi pasta and a tomato and basil pesto sauce.

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Macaroni and peas in a cheesy sauce, topped with a butternut squash and cheddar cheese crumb.

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Roasted Veg, Lentils & Kale with sweet potatoes and parsnips in a tomato and red wine sauce

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with roasted red pepper, sun-blushed tomato, pine kernels and ricotta.

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Caramelised onions in shortcrust pastry, topped with Swiss cheese and thyme.

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Crisp puff pastry topped with a handmade red onion marmalade and thyme-roasted beetroot and butternut squash.

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Crisp puff pastry topped with a homemade tomato and red pepper jam, semi-dried tomatoes and pine nuts.

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Puff pastry rounds filled with goats cheese, green basil pesto and semi-dried cherry tomatoes

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Feta cheese blended with chickpeas, tomato and red pepper, wrapped in buttery puff pastry and sprinkled with cheese.

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A smooth, handmade wild mushroom paté finished with truffle oil.

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Light and fluffy couscous with oven roasted vegetables and mint

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Fragrant Basmati rice with peas, flavoured with saffron, cardamom, cinnamon and cloves.

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Plain rice is perfect thing to balance the richer curry dishes.

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Sauteed leeks and plump peas with lemon, basil and parsley butter.

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Brussels sprouts and sliced leeks, sautéed in butter and parsley.

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A medley of cavolo nero, sliced green beans and sautéed cabbage with a subtle herb dressing of parsley and chives.

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Comforting creamy spinach with garlic and a pinch of nutmeg.

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Hand-cut carrots glazed with marmalade, orange and thyme.

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Parsnips ready for roasting, tossed with pure Canadian maple syrup, orange juice and thyme.

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Layers of thinly sliced potatoes baked in a mature Cheddar cheese and double cream sauce.

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Mashed potato, cream, butter, sea salt and cracked black pepper.

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Crisp and fluffy British potatoes roasted in rapeseed oil with a touch of salt.

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Red cabbage and Bramley apples slowly braised in red wine with juniper berries and a little white wine vinegar.

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A traditional bread sauce made with breadcrumbs, onion, thyme, bay and cloves.

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Cranberries cooked slowly with orange juice, port and spices.

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A rich, slow-cooked roasted vegetable gravy gently simmered with bay, rosemary and thyme.

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4 handcrafted crispy rolls filled with shredded vegetables, sweet chill, soy and ginger.

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Roasted cauliflower and potatoes in a mild chilli and cumin tomato sauce.

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Speckled lentils and kidney beans slow-cooked with tomato, ginger, chilli and coconut cream.

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Spice-coated crispy roasted potatoes with chilli, fennel seeds and garam masala.

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Four crispy bhajis made with onion, gram flour and a blend of aromatic spices.

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Two individual naan breads ready to cook from frozen.

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Bombay-spiced potatoes topped with a sweet onion chutney with turmeric, cumin, coriander and nigella seeds.

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Soft, slow-cooked yellow split peas with turmeric, garlic, tomatoes and coriander.

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Our 'grown-up' garlic bread - is a rustic ciabatta with a satisfying amount of garlic running through it.

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A ground almond and polenta torte soaked in orange syrup, with apricot halves and flaked almonds.

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The perfect old-school flapjack, made by hand with golden syrup, oats and Bramley apple for a subtle fruity twist.

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