Recipes

Not sure what to do with all the leftover broccoli stems and leaves? Go zero-waste and throw it in a mixer to make a yummy pesto!

Try this super simple and quick delicious vegan chocolate tart with our sweet potatoes. Don't forget to add some yummy mint and strawberries as a garnish!

If you thought butter pumpkins were only good to eat in soup or savoury dishes, you're wrong! It's really because they're soft and sweet that they work so well as a dessert. These muffins are a paradise for your taste buds, very fluffy and with a touch of orange and spices!

Ingredients 1 aubergine Olive oil 1 onion 4 cloves garlic 1 teaspoon paprika powder Rosemary to taste Salt and pepper to taste 1 medium carrot 1 stalk of broccoli 1/2 courgette 1 cup cooked lentils 1 cup of tomato sauce 1 tablespoon cumin 1 tablespoon maple syrup or honey 2 tablespoons tahini 1/2 cup chopped toasted almonds 1 lemon Coriander to taste   Instructions Preheat the oven to 200º C. Start by cutting the aubergine in half and using a tablespoon, remove the inside and set aside. Then place the aubergines on a glass baking tray and drizzle with olive oil....