Plant-based eating: driving a culture change
We chatted to our nutritionist Lizzie, about how she’s driving a culture of plant-based eating in our business, and why it’s so much bigger than swapping out meat for one month.
Split pea and cauliflower soup
Our head of wellness and nutrition, Andy Aston, shares the recipe for his classic split pea soup – a hearty soup for cold Winter days.
Chocolate, rose and pistachio cake
Espresso powder is the key to this luxurious vegan chocolate sponge, sprinkled with rose petals and pistachio.
Cauliflower and almond pilaf
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.