Our head of wellness and nutrition, Andy Aston, shares the recipe for his classic split pea soup – a hearty soup for cold Winter days.
Espresso powder is the key to this luxurious vegan chocolate sponge, sprinkled with rose petals and pistachio.
In need of some Veganuary inspo? Head chef Tom’s easy vegan pilaf recipe is the ideal speedy lunch. Swap rice for nutty cauliflower and top with flaked almonds for added crunch.