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- Asparagus & poached eggs with Parmesan shavings and truffle oil. 2019
- Asparagus, Tomato & Goats Cheese Tart 2019
- Aubergine & Goats Cheese Stacks 2019
- Baby Aubergine Chickpea & Pomegranate Salad, with a Yogurt & Tahini Dressing 2018
- Baked Camembert with Garlic Rosemary and Truffle Oil 2018
- Black Bean & Avocado Quesadillas 2018
- Black Bean Vegan Tagine 2018
- Chicken & Mushroom Risotto 2018
- Easy Mushroom Pasta 2018
- Gnocchi with Pesto 2018
- Gnocchi with Spinach & Burrata
- Green Shakshuka 2019
- Harissa Roast Aubergine with Freekeh 2019
- Jackfruit Rice Paper Rolls 2019
- Mac & Cheese 2018
- Miso Glazed Vegan Buddha Bowl 2019
- Parmesan Courgette Fries 2018
- Pea, Wild Garlic & Goats Cheese Fritters 2019
- Peanut, Celery, Apple & Cranberry Roast 2018
- Plant-based Eating by Jennifer Low 2019
- Poached Egg on Avocado & English Muffin 2018
- Quinoa Jewelled Vegan Salad 2018
- Roasted Kale & Squash Warm Salad 2018
- Roasted Pepper & Black Bean Salad 2018
- Roasted Vegetable Lasagne Tomato Sauce 2019
- Roasted Vegetable Orzo Pasta Salad 2018
- Shakshuka 2018
- Simple Mushroom Pasta 2018
- Soft Boiled Eggs with Asparagus Tips & Truffled Mayo 2019
- Spiced Red Cabbage 2018
- Spiced Vegetable & Chickpea Curry 2019
- Spinach & Artichoke Dip 2018
- Sticky Miso & Tahini Aubergine 2018
- Sweet Potato Hasselbacks 2018
- Tapenade Tomato Pepper & Feta Tart 2018
- Vegan Harissa Aubergine, with Lentils & Kalettes 2019
- Vegan Roasted Butternut Squash 2018
- Vegan Roasted Creamy Cauliflower Soup 2019
- Whole Harissa Roasted Cauliflower with Yogurt & Pomegranate seeds 2019