Steak and eggs vegan style! Using oyster mushroom clusters from the famous smithy mushrooms pressed into a delicious ‘steak’ with tons of flavour and texture. This dish would work well on a cafe menu as a vegan breakfast/brunch option.

Prep & Cooking Time: 30 min   Servings: 2

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Creamy yellow oyster mushrooms on toasted sourdough with black garlic puree and chive oil

Prep & Cooking Time: 20 min   Servings: 2

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Prep & Cooking Time: 40 min   Servings: 2

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This dish takes advantage of rhubarbs versatile flavour, being just as easily used for desserts, savoury dishes or in this case a refreshing salad with plenty of textures and flavours, making a dressing out of the poached rhubarb juice and leftover orange pulp as an effort on reduced wastage. This dish is as versatile as rhubarb itself and would fit on most menus’ as either a starter, main or side.

Prep & Cooking Time: 45 min    Servings: 2

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Prep & Cooking Time: 30 min   Servings: 2

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This is a take on the classic rhubarb and custard crumble, with an Indian spiced twist, it has also been made vegan to keep in theme with veganuary. This dish would be perfect on a gastro pub menu or restaurant and is very quick to make.

Prep & Cooking Time: 1 hr   Servings: 3

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