JUNE 21 | Bún chay vermicelli noodle salad with crispy miso mushroom and walnut 'mince', pickled vegetables, fresh herbs and toasted peanuts
JUNE 21 | Slow-cooked Moroccan tagine with dates, olives, button mushrooms, curly kale and an orange-spiked herby chermoula dressing
JUNE 21 | Super green coconut and lime curry bowl with a medley of summer vegetables, sliced chilli, basil and tender black rice
JUNE 21 | Sweet and smokey cauliflower steaks over creamy butterbean mash, smothered in chimichurri, pine nuts and pomegranate seeds
