Live in full bloom with the feast that SPRINGtime offers.
Latest Spring recipes
Citrus-roasted asparagus with herb labneh + Dijon chilli-caper dressing
Grapefruit + saffron ceviche with fennel, ginger + mint
Wild onion weed bhajis with date, soy + tamarind chutney
Blueberry + thyme clafoutis with lemon allspice yoghurt
Crowd favourites
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Cauliflower tacos with tahini sweetcorn and kiwi salsa
Mains, Vegan, Gluten-free, Spring, Winter
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Next-level vegan breakfast stack
Breakfast, Vegan, Gluten-free, Spring, Summer
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Cheesy sweetcorn + greens empanadas with olive salsa yoghurt
Mains, All year round
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Green brassica + chickpea salad with tahini pomegranate sauce and sunflower sukkah
Salads + Sharing Plates, Vegan, Gluten-free, All year round
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Pecan 'Carana' cake with tahini cream cheese icing
Sweet, All year round
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Kimchi + gochujang meatballs
Mains, All year round
Spring archive
Kimchi + gochujang meatballs
Cheesy sweetcorn + greens empanadas with olive salsa yoghurt
Kale + mint spaghetti with popped capers and walnuts
Caramelised white choc, hazelnut + raspberry brownie
Baked conchiglioni with pumpkin, walnuts, oregano + feta
Fancy vegan Belgium square
Za'atar, herb + caramelised onion scones
Pecan 'Carana' cake with tahini cream cheese icing
Vegan chai, dark choc + walnut cookies
Blueberry + thyme clafoutis with lemon allspice yoghurt
Miso + mustard potato gratin with TLC oil
Green brassica + chickpea salad with tahini pomegranate sauce and sunflower dukkah
Pineapple + tamarind crumble with peanuts + coconut
Umami carrots with gochujang romesco and carrot greens salsa
Passion fruit + white choc swirl cookies
Roasted kumara with curried mint yoghurt and quick onion pickle
Peshwari scrolls
Choc-miso self-saucing figgy pudding
Leftover kumara pancakes
Celebration salted caramel + gingerbread cake
Next-level vegan breakfast stack
Grapefruit + saffron ceviche with fennel, ginger + mint
Ezme smashed cucumber with garlic coconut labneh
Cauliflower tacos with tahini sweetcorn and kiwi salsa
Kimchi + pineapple fried rice
Gochujang burnt honey crème caramel
Peanut satay slaw with apple + fennel
Wild onion weed bhajis with date, soy + tamarind chutney
Roasted red cabbage with apple chimichurri and tahini yoghurt
Sticky tamarind tofu with lime curry noodles
Citrus-roasted asparagus with herb labneh + Dijon chilli-caper dressing
Kimchi, peanut + bulgur soup
Burnt lemon chicken with royal bulgur and mustard crème fraîche
Beef nawabi with rose petal raita
Party-time harissa nachos