NOV 23 | Garlic and sage roasted squash with cannellini beans in a preserved lemon and white wine broth with toasted chilli oil
NOV 23 | Rich and creamy tahini miso ramen with charred portobello, pak choi, udon noodles, chilli and spring onion
NOV 23 | Slow-cooked mushroom bourguignon over creamy mash, topped with golden garlic and herb breadcrumbs
NOV 23 | Sticky crispy chilli tofu with flame roasted red peppers, fluffy coconut rice and wilted green kale
