The uncheesy cheese corner – cultured cashew spreads, dolloped labne, tofu feta, and everything that melts, stirs or swoons like dairy, but isn’t.
A holy grail? A mature cheddar cheese flavour made of vegetables. With fennel, leek, lactic brine and slow caramelisation. It's perfect for so many things and a genuine breakthrough!
Silken, gently tangy and clean on the palate — a cultured cream that slips anywhere crème fraîche would go, bringing brightness without weight.
A richly spiced vegan tagine with chickpeas and squash, brightened by orange-zested greens and a cool, savoury cultured cream made from silken tofu. Winter comfort — without the weight.
Layered, not stacked — this chestnut lasagne plays with depth and quiet richness. The ragù is earthy and savoury, the cream sauce dreamy with porcini, and the pasta is soft with chestnut flour and hand-rolled tenderness. Each part supports the next. Finished with wilted greens and smoked oil, it’s a winter woodland supper dressed in silk.
Delicate layers: rosewater meringue, coconut panna cotta touched with elderflower, and a bright strawberry coulis to swirl or puddle. Every spoonful is a soft and beautiful — floral, fruity, and cool. These puddings look dainty but land like summer — composed, joyful, and just whimsical enough for a daydreamer’s table.
These koftas are crisp-edged, warmly spiced, and deeply satisfying — a clever use of red lentils that’s fast enough for a weeknight but impressive enough for guests. Pair them with smoky harissa mayo and a sharp salad, and you’ve got flavour, texture, and comfort in one elegant, air-fried handful. A proper plant-based crowd-pleaser.
Velvety aubergine, charred and yielding, meets warmly spiced lentils and a bright, herby yoghurt in this quietly majestic dish. It’s full of texture and contrast — smoky, soft, sharp, and creamy — and cooks beautifully in an air fryer or oven. Simple enough for a solo supper, but dressed enough to serve with ceremony.
Soft, savoury, and elegantly simple — this vegan ricotta blends almonds and cashews with lemon, miso, and olive oil into a creamy, herby cloud. Use it for layering, spreading, or dolloping anywhere you’d want a touch of richness. It’s the kind of fridge staple that makes toast sing and pasta plates feel dressed for the occasion.
Just three cannelloni — but what a trio. Crisp-edged, golden-topped and filled with garlicky greens and a smooth, satisfying cannellini purée. The lemon-almond cream melts into a tangy, cheese-like crown, with wild garlic singing through every bite. It’s rich without heaviness, comforting with edge — a spring bake to savour slowly, with bread and good company.
Comfort, but with a little crisp flourish. This Creamy Cauliflower Cheese Bake is velvety and golden beneath a crinkled topping of filo pastry – buttery, flaky, and just the right kind of crunchy. It’s cosy, satisfying, and quietly impressive, whether you’re eating solo or sharing with someone who appreciates a good corner piece.
'Fabulous! Wow! That just blew my taste buds away… The combination of flavours were incredible… I don't know how you do it.'
Chris F, Kendal; Black Labrador Member and Food Customer