This slideshow requires JavaScript.

• Home-made seitan with green and napa cabbage in a caraway gravy; Red and russet potatoes roasted with eggplant and rosemary
• Tofu-sweetcorn salad with tahini and brown mustard seed; roasted root vegetables (scarlet and white turnip, rutabaga, daikon radish and celery root) in a tangy vegan cheese sauce
• Green lentils, sweet peppers and carrots with capers and mustard; buckwheat, quinoa and collard greens
• Navy and green beans in spiced tomato sauce; Pilaf of carneroli rice and red cabbage with sesame seed