Recipes

Ice lollies made with the same base as our Red Fuel and Blue Boost smoothie bowls, frozen into a refreshing, handheld format.

This smoothie bowl is based on our Red Fuel protein smoothie, offering the same strawberry-banana flavour and plant protein in a thicker, spoonable format.

Based on our Blue Boost protein smoothie, this bowl offers a thick consistency that works well for breakfast or protein-focused meal options.

Pomegranate adds colour and freshness to this no-bake chocolate tart. Its acid, juicy seeds contrast perfectly with the richness of dark chocolate, creating a dessert that feels indulgent yet balanced.

This salad is all about the fruit. Sweet strawberries and tangy pomegranate add freshness and texture, which works really well with the creamy burrata. It’s light, colourful, and easy to put together.

Strawberries play a key role in this cheesecake croissant, adding freshness to the creamy filling and buttery pastry. The whole dish is tied together with strawberry jam, keeping the flavour light and well-rounded.

Adding pomegranate and passion fruit to muhammara brings a modern twist on the classic Levantine dip. The fruit pops in contrast to the velvety base. A touch of chili brings gentle heat. It’s a vibrant crowd-pleaser that’s perfect for snacking or sharing.

This twist on classic panna cotta is a soft, and elegant dessert that combines sweetness with floral notes. Once chilled, each glass gets a glossy layer of mango-rose topping for extra taste, and crushed pistachios and edible flowers as garnish. It’s a modern, yet romantic dessert.

This grilled aubergine side dish brings together smoky with refreshing. The passion fruit brings a bright touch that cuts through the richness of the other flavours, while crushed pistachios bring just the right amount of crunch.

This cherry couscous is a bright, effortless side dish that brings together sweet fruit, warm grains, and fresh herbs. Finished with olive oil, it’s a fresh, colourful bowl that works beautifully along grilled meat.

Citrus crêpes and sorbet alongside a flan, Suzette jus, and yuzu-sake espuma. 

Tender Anjou pigeon with baba ganoush, polenta croquettes, and blackberry elements.