A delicious rum-based cocktail using orgeat cordial, applejack, and limes.

A delicious seared tenderloin recipe packed with healthy grains and vegetables, finished with a complementary pear demi-glaze. Ideal for an elegant dinner.

Create an exotic gin cocktail with this gimlet recipe using rose and grape flavoured lychee fruit puree. A touch of chili powder really amps up flavour.

A delicious, easy-to-prepare vegan appetizer of golden, crunchy morsels of fried cauliflower with a spicy dipping sauce. No meat in these wings!

A traditional and naturally gluten-free tapioca pudding recipe updated with the addition of stollen spice, coconut milk, peaches and pistachios.

An easy salad packed with broccoli and snap peas, tossed with a refreshing honey lime dressing and protein-rich toasted hemp seeds.

Versatile, delicious and vegan. Depending on their size, they make a flavourful and filling vegan main course or a perfect bite size nibble.

When the temperature falls there is no greater pleasure than wrapping cold hands around a cup of hot spiced apple cider. It's a sweet way to warm up.

There's lots of umami flavour in this risotto from the toasted grano, meaty cremini mushrooms and shaved parmesan.

Nutty farro and Arabic spices make a beautiful flavour combination. Serve as a vegetarian main course or as a side dish with roast leg of lamb or grilled meat.

Grano is an ancient grain from Southern Italy with a toasted wheat flavour and texture similar to barley. Cooked with pesto and topped with a poached egg.

Spring vegetables, sorghum and truffle oil make this a spectacular risotto. Sorghum is an excellent gluten-free substitute for Israeli couscous.

Freekeh has a firm, chewy texture and a distinctly earthy, nutty and slightly smoky flavour that's perfect in this risotto.

Fragrant Indian spices pair perfectly with sweet caramelised onion and nutty farro. Delicious as a vegetarian main course or served with Tandoori chicken.

This perfectly spiced, small-batch caesar mix is guaranteed to up your brunch cocktail game. Load it with garnishes and turn it into the main course.

The best of two worlds in a bowl. A creamy risotto with the Japanese flavours of ginger, seaweed, tangerine peel and black sesame seeds.