This is one for the big breaky lovers or brunchers. Roasting the mushrooms and tomatoes this way results in the most intensely flavoured and juicy bite. A gourmet start to the day or even light dinner.

There are so many fantastic plant based burgers out there now which is fantastic, but my favourite will always be a roasted field mushroom burger. Not only is the flavour of mushrooms superb, there is never any fear of it falling apart, they are naturally perfectly held together. The key is to roast them first rather then fry them, with the extra deliciousness of olive oil, garlic and herbs to soak through them. I also feature my balsamic caramelised roast tomatoes in these burgers and the combo of them and the mushroom really is something special.

Marinated tofu with steamed greens and juicy roasted mushrooms, on a bed of coconut rice. I rarely use tofu as tofu, more often as ricotta, or egg replacement but in this dish, it absolutely shone as tofu. The tofu was juicy, and the epic sweet and salty flavours seeped all over it. The crunchy steamed greens, the sweet and creamy coconut rice. With some fresh coriander and spring onion on top this dish was just sensational. A must try that may become a staple! P.S tofu has more protein than beef and chicken, and has 8 times the calcium of cows milk!! ⁣

Vegan Roast Butternut Squash with Mushroom and Herb Stuffing perfectly accompanied by roast cherry tomatoes on the vine and balsamic red onions. Perfect for a vegan Christmas lunch or any day of the year as a warming delicious main.