Inspired by Nadiya Hassain’s simple weeknight dish, this dazzling pink pizza features an earthy beetroot base topped with tangy feta. 

When the weather turns chilly and pumpkins come into season, swap the usual tomato sauce for a spicy pumpkin puree on this warming pizza.

Two unique recipes to enhance the subtle Kohlrabi flavors: artichoke and truffle, and garlic and parmesan.

Plant-based and loaded with veggies, this pizza brings together the delicious flavors of kale, green beans, eggplant and cauliflower with a spicy kick of red chilli.

Hearty roast vegetables star in this simple superfood salad.

These roasted sweet bell peppers are cooked in cast iron and flexible enough to serve as a side, on top of a salad, or spread over pizza.

Packed with spiced tofu and chargrilled eggplant, this Asian-inspired recipe just happens to be plant-based and vegan.

Bump up the volume of roasted Brussels sprouts with our simple side dish cooked in our cast iron Sizzler Pan with a kick of chilli and crisp, salty bacon.

These charred baby peppers are ultra sweet, finished with a citrusy, simple salsa verde.

Find the perfect balance between hot and cool, sweet and spicy with this killer pizza topped with sweet potato, tangy feta, sticky dates and spicy green chilli!