• A bowl of gochujang fried rice with kimchi served with a golden spoon viewed from above.
    Gochujang Fried Rice With Kimchi
  • Roasted cauliflower florets on top of creamy tahini sauce with pomegranate, flaked almonds and fresh parsley on a serving plate.
    Roasted Cauliflower With Tahini Sauce
  • A bowl of udon noodles with a spicy gochujang noodle sauce.
    Gochujang Noodles (Spicy Korean Noodles)
  • Close-up of harissa roasted cauliflower.
    Harissa Roasted Cauliflower
  • A falafel plate with crispy Israeli falafel, creamy hummus, tahini sauce, pita bread and fresh salad.
    Falafel Plate (with Hummus, Tahini Sauce and Labneh)
  • A top down view of two portions of Chinese tomato egg stir fry served with jasmine rice in ceramic bowls.
    Chinese Tomato Egg Stir-Fry
  • A bowl of Persian aubergine stew with yoghurt, almonds, pomegranate and coriander.
    Persian Aubergine Stew with Black Lime
  • A ceramic bowl with vibrant green vegan broccoli soup with cashew cream, sunflower seeds and fresh basil leaves. A slice of sourdough is placed in the soup and there is a gold soup spoon.
    Vegan Broccoli Soup with Peas & Basil
  • Top down close-up of a ceramic bowl with white rice topped with Korean braised tofu, sesame seeds and green onion.
    Spicy Korean Braised Tofu (Dubu Jorim)
  • Close-up of kale quinoa salad with chickpeas and avocado and a preserved lemon dressing.
    Kale Quinoa Salad with Chickpeas & Avocado
  • Roasted red pepper sauce with white beans in a serving bowl with toppings and a silver vintage serving spoon
    Roasted Red Pepper Sauce with White Beans
  • Vegan butter bean mash with sautéed mushrooms and black kale.
    Butter Bean Mash with Sautéed Mushrooms & Kale
  • Barley pilaf with rose harissa, tomatoes, olives and baby spinach.
    Barley Pilaf with Rose Harissa, Tomatoes & Olives