apple
– apple and rosemary tartlets (V)
– apple doughnuts with toasted pine nut ice cream (V,GF)

asparagus
– asparagus, broad bean and Spring herb tart
– asparagus, lemon and basil pasta
– asparagus, ricotta and basil tart
– asparagus, strawberry and red onion salad (V,GF)
– asparagus with poached egg, mint and Parmesan
– beer battered asparagus with lemon and gherkin aioli
– open ravioli of asparagus with pea purée
– pea and rocket consomme with asparagus (V,GF)
– socca pancakes with char-grilled asparagus, tomato and herbs (V,GF)
– tempura vegetables with sweet chilli dipping sauce (V,GF)

aubergine
– aubergine, basil and tomato pasta (V)
– aubergine, tomato and Parmesan bake
– aubergine with pomegranate molasses (V,GF)
– courgette, aubergine and tomato tart
– crispy aubergine with a hot, sweet and sour sauce (V,GF)
– miso and sesame glazed aubergine (V, GF)
– smoked aubergine, tomato and chickpea casserole (V,GF)
– Szechuan-style mushrooms with aubergine (V, GF)

avocado
– beetroot, avocado and pink grapefruit salad (V,GF)
– frisee, canellini bean and avocado salad (V,GF)
– pea, avocado and basil risotto
– peach, smoked avocado and mozzarella salad (GF)

banana
– banana, peanut butter and strawberry smoothie (V,GF)
– Keralan-style banana fritters (V)
– peanut butter and chocolate tart with roast banana ice cream (V,GF)

bean sprouts
– winter slaw with ginger and sesame dressing (V,GF)

beetroot
– beetroot, avocado and pink grapefruit salad (V,GF)
– beetroot and horseradish soup with thyme and caraway croutons (V)
– beetroot, chickpea and bean burgers (V)
– roast beetroot, halloumi and freekeh salad

blueberry
– blackberry and blueberry pecan crumble (V,GF)
– blueberry fool (V, GF)
– blueberry tart with lemon verbena ice cream (V, GF)

borlotti bean
– bean and vegetable casserole with pistou (V,GF)
– borlotti bean cassoulet (V, GF)
– borlotti bean, hazelnut and porcini pâté (V,GF)

broad bean
– asparagus, broad bean and Spring herb tart
– broad bean and coriander falafel (GF)
– broad bean, feta and chive tarts
– broad bean pilaf with slow roasted cinnamon tomatoes and lemon zhug (V)
– broad bean, spring onion and oregano soup (V,GF)
– pea and broad bean croquettes with Thai basil sauce (V, GF)
– potato, broad bean and spinach frittata (GF)
– vegetarian salad niçoise

broccoli
– broccoli, courgette and wasabi soup (V,GF)
– broccoli, pea and chive tart
– broccoli, pea and mint soup (V,GF)
– broccoli tempura with soy and ginger dipping sauce (V,GF)
– Indonesian-style fried rice (V,GF)
– pak choi and broccoli with soy sauce and garlic (V, GF)
– stir fried broccoli with sesame and garlic (V,GF)

Brussels sprout
– roasted Brussels sprouts and shallots with lemon and smoked sea salt (V, GF)
– wok-fried Brussels sprouts with sriracha (V,GF)

butter bean
– butter bean and Spring herb dip (V, GF)
– gigantes (V, GF)
– kale and butter bean fritters (V, GF)

butternut squash
– Moroccan butternut and lentil soup with sweet chermoula oil (V, GF)
– mushroom fricassee with butternut squash fondant (V, GF)
– warm salad of butternut squash, chickpea and kale (V, GF)

cabbage
– cabbage, coconut and cumin pakora with coriander relish (V, GF)
– Indonesian-style noodles with cabbage (V, GF)

calabrese
– calabrese pakora (V,GF)

cannelini bean
– cannellini beans with garlic and oregano (V,GF)
– frisee, canellini bean and avocado salad (V,GF)
– garlic, white bean and rosemary soup (V, GF)
– roast parsnip with cannellini bean puree and crispy lentils (V, GF)

carrot
– carrot and apricot falafel with whipped feta and dukkah
– carrot, cashew and coriander fritters
– carrot, courgette and halloumi burgers with chive aoili
– Irish stew (V, GF)
– radicchio, carrot and blood orange salad (V,GF)
– swede and carrot soup with smoked paprika (V, GF)
– sweet and sour glazed carrots
– vegetable chow mein (V, GF)

cauliflower
– cauliflower, pea and paneer curry (GF)
– cauliflower samosas (V, GF)
– char-grilled baby cauliflower with salsa verde (V,GF)
– Kung Pao cauliflower (V,GF)
– roasted cauliflower and thyme risotto with lemon pangritata
– spicy roast cauliflower with hummus and pomegranate (GF)

chard
– chard and butter beans with wild garlic
– chard and Parmesan tart
– chard, leek and potato pies

cherry
– cherry, almond and pistachio crumble (V, GF)

chicory
– roast chicory and olive tart

chickpea
– chick pea curry with green pea pilau (V, GF)
– chickpea soup with rosemary oil (V, GF)
– green chickpea hummus (V, GF)
– pea and chickpea cakes with curry oil (V,GF)
– potato and mint pakora with spicy chickpeas (V, GF)
– roast chickpea and avocado salad (V, GF)
– roast squash, quinoa and black chickpea salad (V, GF)
– smoked aubergine, tomato and chickpea casserole (V,GF)
– sweet potato, turnip and chickpea hash (V, GF)
– warm salad of butternut squash, chickpea and kale (V, GF)

chocolate
– almond stuffed pears with chocolate sauce (V, GF)
– chestnut and chocolate tart (V, GF)
– chocolate and smoked salt tart with bay leaf ice cream (V, GF
– churros with chocolate sauce (V, GF)
– cobnut and cacao nib ice cream (V, GF)
– cobnut and chocolate pavé (V, GF)
– chocolate, olive oil and smoked sea salt sorbet (V, GF)
– peanut butter and chocolate tart with roast banana ice cream (V,GF)

clementine
– spiced clementines with clementine sorbet (V, GF)

courgette
– broccoli, courgette and wasabi soup (V,GF)
– carrot, courgette and halloumi burgers with chive aoili
– chargrilled courgette salad with lemon and basil (V,GF)
– courgette, aubergine and tomato tart
– courgette and red onion pakora 

cucumber
– cucumber, shallot and strawberry salad with mint and passionfruit dressing (V, GF)
– Thai-style cucumber salad (V, GF)

damson
– damson ketchup (V, GF)

feta
– broad bean, feta and chive tarts
– carrot and apricot falafel with whipped feta and dukkah

flageolet bean
– flageolet bean and crispy leek risotto with truffle oil (V, GF)

garlic
– garlic, white bean and rosemary soup (V, GF)
– Jerusalem artichoke and roast garlic soup (V, GF)

green beans
– French bean and sesame salad (V, GF)
– stir fried green beans with crispy shallots (V, GF)

halloumi
– beer battered halloumi with chips and “mushy” peas
– carrot, courgette and halloumi burgers with chive aoili

herb
– herb and mozarella fritters
– herb and spring onion panelle
– rosemary flatbread biscuits
– Thai basil and lemongrass ice cream (V, GF)

Jerusalem artichoke
– Jerusalem artichoke and roast garlic soup (V, GF)

kale
– kale and butter bean fritters (V, GF)
– kale and shiitake tom yum (V, GF)
– kale and sweet potato soup with horseradish cream (V, GF)
– kale, quinoa and nut roast en croute
– warm salad of butternut squash, chickpea and kale (V, GF)
– wild garlic gnocchi with kale (V)

leek
– flageolet bean and crispy leek risotto with truffle oil (V, GF)
– leek, mushroom and pepper stroganoff
– leek, potato and chive cakes with shallot and tomato sauce (GF)
– leek tart with hazelnut crust

lentil
– Keralan-style pumpkin and lentil curry (V, GF)
– Lebanese-style rice and lentils with crispy onions
– Moroccan butternut and lentil soup with sweet chermoula oil (V, GF)
– roast parsnip with cannellini bean puree and crispy lentils (V, GF)
– spiced red rice and lentil salad (V,GF)

loganberry

– loganberry and lavender ice cream (V,GF)

mushroom
– Indonesian-style fried rice (V,GF)
– kale and shiitake tom yum (V, GF)
– leek, mushroom and pepper stroganoff
– mushroom and chestnut ragout with parsnip puree (V, GF)
– mushroom fricassee with butternut squash fondant (V, GF)
– portobello and wild mushroom and ale pie (V)
– portobello steaks with salmoriglio sauce (V, GF)
– roast mushroom tagliatelle with tarragon sauce (V)
– squash, mushroom and chestnut pie (V)
– Szechuan-style mushrooms with aubergine (V, GF)

nettle
– nettle top fritters with chilli dipping sauce (V, GF)
– wild nettle pizza

noodles
– Cantonese-style stir fried noodles (V)
– Indonesian-style noodles with cabbage (V, GF)
– noodle soup with pak choi and lemongrass (V,GF)
– Singapore-style noodles (V, GF)

onion
– onion bhaji (V, GF)
– vegan gravy

orange
– blood orange and thyme sorbet (V, GF)

pak choi
– noodle soup with pak choi and lemongrass  (V,GF)
– pad thai (V, GF)
– pak choi and broccoli with soy sauce and garlic (V, GF)
– vegetable chow mein (V, GF)
– Vietnamese-style tofu with pak choi and basil (V, GF)

parsnip
– mushroom and chestnut ragout with parsnip puree (V, GF)
– parsnip, cranberry and nut roast (V, GF)
– parsnip crisps with smoked salt and thyme (V, GF)
– parsnip, ricotta and chive gnocchi with lemon and sage butter
– roast parsnip with cannellini bean puree and crispy lentils (V, GF)

pea
– broccoli, pea and chive tart
– broccoli, pea and mint soup (V,GF)
– green pea and coconut dhal (V, GF)
– open ravioli of asparagus with pea purée
– parpadelle with pea, pistachio and mint pesto
– pea and broad bean croquettes with Thai basil sauce (V, GF)
– pea and chickpea cakes with curry oil (V,GF)
– pea and rocket consomme with asparagus (V,GF)
– pea, avocado and basil risotto
– pea and ricotta polpette with mint and pistachio pesto
– pea and tarragon soup (V, GF)

peach
– peach, smoked avocado and mozzarella salad (GF)

pear
– almond stuffed pears with chocolate sauce (V, GF)
– individual pear tatins with cinnamon ice cream (V)
– pear and star anise sorbet with pear wafers (V, GF)
– pear, walnut and pomegranate salad (V, GF)

pecan
– coffee ice cream with pecan biscotti (V)

pepper
– huevos rancheros (GF)
– Indonesian-style fried rice (V,GF)
– leek, mushroom and pepper stroganoff
– sweetcorn and roasted yellow pepper soup (V, GF)

potato
– aloo chaat (V, GF)
– baked potato soup with chive oil (V, GF)
– Bombay new potato (V, GF)
– Irish stew (V, GF)
– new potato salad with rocket, lemon and mint pesto (V, GF)
– potato and mint pakora with spicy chickpeas (V, GF)
– potato, broad bean and spinach frittata (GF)
– potato, rosemary and chilli soup (V, GF)
– roasted crushed new potatoes (V, GF)
– triple cooked chips (V, GF)
– vegetable hotpot (V, GF)
– vegetarian salad niçoise

pumpkin
– Keralan-style pumpkin and lentil curry (V, GF)
– Thai pumpkin and coconut soup (V, GF)

raspberry
– raspberry and mint sorbet (V,GF)
– raspberry vinegar (V, GF)

rhubarb
– rhubarb and lemongrass granita (V, GF)
– rhubarb crumble and custard ice cream (V, GF)
– rhubarb tart with star anise ice cream
– rose petal and rhubarb ice cream (V, GF)

shallot

– rocket, crispy shallot and Parmesan salad (GF)

spinach

– potato, broad bean and spinach frittata (GF)

spring onion
– Cantonese-style stir fried noodles (V)
– sweet potato and spring onion latkes (V, GF)
– Szechuan-style tofu with spring onions (V, GF)
– vegetable chow mein (V, GF)

squash
– Persian stuffed squash with tahini sauce and cinnamon onions (V, GF)
– roast squash, quinoa and black chickpea salad (V, GF)
– squash, mushroom and chestnut pie (V)
– winter squash and bean chilli with guacamole (V, GF)

strawberry
– asparagus, strawberry and red onion salad (V,GF)
– cucumber, shallot and strawberry salad with mint and passionfruit dressing (V, GF)
– banana, peanut butter and strawberry smoothie (V,GF)
– strawberry crème brulee (V, GF)
– strawberry gazpacho (V, GF)
– strawberry sorbet (V, GF)

swede
– swede and carrot soup with smoked paprika (V, GF)

sweetcorn
– sweetcorn and roasted yellow pepper soup (V, GF)
– Thai-style sweetcorn fritters with sweet chilli dipping sauce

sweet potato
– sweet potato and spring onion latkes (V, GF)
– sweet potato oven fries (V, GF)
– sweet potato, turnip and chickpea hash (V, GF)

tofu
– katsu curry with panko tofu (V)
– Singapore-style noodles (V, GF)
– smoked tofu kebabs with satay sauce (V, GF)
– Szechuan-style tofu with spring onions (V, GF)
– vegetable chow mein (V, GF)
– Vietnamese-style fried rice (V, GF)
– Vietnamese-style tofu with pak choi and basil (V, GF)

tomato
– broad bean pilaf with slow roasted cinnamon tomatoes and lemon zhug (V)
– Greek-style tomato fritters (V, GF)
– herb and Parmesan stuffed tomatoes
– huevos rancheros (GF)
– Neapolitan style tomato pizza
– slow roast tomatoes with basil spaghetti (V) 
– slow roast tomato soup with basil oil (V, GF)
– vegetarian salad niçoise
– yellow tomato gazpacho shots (V, GF)

turnip
– sweet potato, turnip and chickpea hash (V, GF)

walnut
– pear, walnut and pomegranate salad (V, GF)

wild garlic
– wild garlic gnocchi with kale (V)
– wild garlic oil (V, GF)
– yellow split pea and wild garlic tarka dhal (V, GF)