Chocolate I hear you say! This vibrant black chickpea, squash and pepper salad is a bold, flavour‑packed dish that brings colour and depth to any table. Sweet roasted squash, charred peppers and nutty black chickpeas create a hearty base, while a silky chocolate chilli dressing adds an irresistible mix of warmth, richness and subtle heat. Perfect as a nourishing lunch or a standout side, this salad celebrates big flavours, plant‑based protein and seasonal vegetables in one striking bowl.

It's autumn so it's time to celebrate bold seasonal flavours with this roasted beetroot, lentil and pickled chilli salad. Sweet roasted beetroot pairs beautifully with earthy lentils and sharp, zesty chillies for a refreshing, satisfying bowl that’s ideal for quick weeknight meals. lunches or even as a side for meats and fish.

This creamy mushroom and carlin pea soup with tahini and miso is a rich, savoury bowl packed with deep umami flavour. Earthy mushrooms blend with nutty carlin peas for a hearty, protein‑boosted base, while tahini adds silky creaminess and miso brings a subtle, salty depth. It’s an easy, nourishing soup that’s perfect for autumn and easily adapted to be fully vegan.