A vegan wrap with bold Indian flavours made with tender, golden nuckhen, the newest vegan meat. An ideal addition to every vegan menu.

A dressing with fresh and exotic citrus flavour and a hint of sweetness that's delicious on bitter greens like arugula or watercress or on grain salads.

Knight rice turns purple when cooked, creating a stunning presentation with a slightly sticky, chewy texture and an appealing nutty flavour.

This quick tomato sauce with David's Bombay Curry is versatile and delicious simmered with vegetables, meat, fish, grains, beans or tofu.

The caramelised edges and soft texture of roast cauliflower is a pleasure to eat. Here it gets a double hit of flavour from using David’s Cajun Rub.

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.

This dark and bittersweet ice cream with crunchy cocoa nibs and flakes of sea salt is a chocolate lover's dream.

Antipasto vegetables, walnuts and goat cheese dress up this wholesome, easy to prepare, rice salad.

Seasoned and twice-roasted chickpeas are a great substitute for croutons on salads and are delicious eaten by the handful as a healthy snack.

The results make all the effort and waiting worthwhile. The ultimate chocolate chip cookies made with dark chocolate and crunchy flakes of sea salt.

Lentils and bacon are a classic flavour match. Add potatoes, Swiss chard and toss it all in a grainy Dijon dressing.

A delicious and uncomplicated make-ahead hors d'oeuvres.