A tantalising mixture of textures and flavours – sweet, nutty, bright and earthy. This fennel and orange salad is the perfect base for weekday lunches because it stays so fresh in the fridge.

Growing up with canned, diced and sliced beetroot, we heard how many people prepare it from scratch and realised it truly isn’t so intimidating.

These tarts come together in minutes, and will become your go-to party snack or light lunch.

By the time the frozen puff pastry thaws out, you’ll have your toppings ready to sprinkle over this deliciously smooth and creamy cashew cream that only takes moments to blitz up.

if you want this popcorn to last more than two minutes, lock your doors. For the heavenly aroma that will eminate from your kitchen and waft down the street and into the neighbours windows is sure to have people positively possessed to knock on your door to find out what could possibly be cooking. This aroma is, of course, thanks to the goodness that’s in The Salty Greek blend.

Leeks and potatoes are classic winter vegetables, so when you’re feeling like an easy dinner on a cold night, warm up with this simple and wholesome soup, with gorgeous Mediterranean flavours including oregano, basil, dill, cumin and rosemary.

Stuck with what to do with the hard green leaves on a leek? Don’t chuck them – crisp them! Paired with toasty Panko crumbs and tangy Pomegranate Molasses, it becomes the perfect salad or soup topper.

I think we’re onto some magic here. How good are Brussels sprouts when they’re crispy? Well when you add a citrus and a seed or nut, the flavour combination is bright and warm. It’s a simple and seasonal delight.

This is one of those dishes that you think about long after you’ve eaten it. One that your dinner guests bring up the next time they see you. One that you find yourself craving, no matter what the season is.

These lentils are fresh and uplifting, with punchy flavours.

These Greek lemony potatoes are of our signature dishes that is also featured on the recipe cards that come with each order. An iconic, one pan wonder – this humble recipe delivers on flavour that keeps you coming back for more.

It’s time to clear your fridge out, and get more veggies in your meal. A versatile recipe that can use any greens, this comes together in one pan, making the cooking and cleaning process a breeze.

Think of tofu as a blank canvas. It needs seasoning to give it flavour, otherwise it’s incredibly bland (and boring!). Marinading overnight infuses the flavour right to the centre, so every bite tastes amazing. You can use this technique to prepare tofu for any recipe.

This light and fresh pasta dish comes together in 15 minutes, and can be served cold or warm. The best part is you can use the ‘sauce’ as a dip as well, so it’s like two recipes in one!

The perfect vegan alternative to a roast – it couldn’t be any simpler or more delicious, and is perfect for leftovers.

Fluffy, fuss-free, freezer friendly falafels – try saying that three times fast! Made with canned lentils, frozen broad beans and rolled oats – it packs a bit flavour on a lower budget.

With a lightly crunchy crust, and soft herby centre, enjoy these pull-apart bread bites warm from the oven, coated in a delectable roasted garlic herb butter.

Toasting nuts and seeds with herbs and spices is a quick and easy trick to releasing more complex flavour and irresistible aromas — it adds an unparalleled depth and are our favourite garnish to elevate a dish with crunch.

Olive Tapenade Palmiers are a delectable snack, an umami packed dip intertwined in a layer of flaky puff pastry. Quick & easy to make, these can even be made ahead and frozen!

A tantalising mixture of textures and flavours – sweet, nutty, bright and earthy. This spring quinoa salad is the perfect base for weekday lunches because it stays so fresh in the fridge.