recipes

Seaweed salad with wakame and applewood-smoked dulse, brightly mixed with carrots, radish and and blood orange

Shredded jellyfish coated in a choice of two dressings on a crunchy vegetable base

Carob, banana, tahini pudding paired with dandelion root espresso

Beyond Meat Burger on a base of West Africa-inspired gari fortor made from cassava and tomatoes, topped with Growing Underground microgreens and spicy tomato chutney

Jellyfish mixed with a fresh, bright, crunch base of cucumbers, yellow pepper and radish mixed with a tangy lime, amino dressing​

Follow along to disrupt perfect ocean conditions with this cocktail featuring blue Curaçao, lemon and ginger topped with soda water over ice​

Crab-inspired hearts of palm cakes topped with tangy tartar sauce served on a bed of rocket/arugula with a wedge of lemon​

Plant-based tuna salad with fresh mayonnaise, red onion and dill on crunchy cucumber rounds​

Kelp noodle pasta mixed with shredded carrot and spring onion in a creamy white miso and tahini dressing, sprinkled with sesame seeds​

Changes in climate are creating optimal conditions for sparkling winemaking in the UK at the very same time they are disrupting production in France’s Champagne region.​

Fast-growing, nitrogen-fixing English pea hummus with a hint of tahini and garlic served on bright red chicory leaves​

Inspired by Argentina and Brazil, these regenerative beef patties come drizzled with fresh chimichurri sauce and served on top of restorative cassava cakes with a side of roasted red pepper sauce​

This dish features peas three ways: as the primary protein source in Beyond Burgers, as vertically grown pea shoots on top and as a creamy base below. Melted modern cheese complements the trio.​

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