- 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
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