Recipes & Blog

We've partnered with celebrity chef and food writer Hugh Fearnley-Whittingstall on a range of organic sauerkrauts! The range, which will launch under his well-known River Cottage brand, comprises three flavours – Up Beet (Beetroot and Black Pepper), Golden Glow (Turmeric and Curry Spices) and Hugh’s Classic (White Cabbage and Carrot).

Delicious at any time of day; try them with fried eggs and avocado for brunch, or creamy tahini dressing and salad for dinner! Ingredients serves 4  1 jar Turmeric & Ginger kimchi (250g) 1 large sweet potato, about 400g, peeled and grated 200g rice or gram flour (these have slightly different absorbencies so you may need to adjust the water quantity accordingly) 1 tsp baking powder 4 spring onions, sliced thinly, reserve a handful to serve 1 tbsp soy sauce A splash of water, to combine 3 tbsp vegetable or coconut oil, to fry Toasted sesame seeds, to serve  Method...

The viral Jennifer Anniston salad, with a few gut-loving, nutritionist approvedtweaks. This is a versatile recipe which can be adjusted according to your dietary requirements and taste preferences.

There's nothing more comforting and nourishing than a hot bowl of ramen. ⁠Our version of the classic Japanese noodle soup comes loaded with veggies and plant protein.