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This vegan-friendly recipe is so cheesy and loaded with flavour that no one will know it contains NO DAIRY.

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Herbs de Provence and hickory give this vegan meat substitute plenty of savoury flavours. Creamy white beans and golden, tender nuckhen are a perfect contrast.

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A colourful vegan version of the Thai classic with bold flavours and stunning presentation.

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Want perfect results every time? Try sous vide. This recipe incorporates an easy and flavourful marinade. Just as good on grilled or roast pork too.

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A company-worthy meal that can be on the table in 30 minutes. The squid ink pasta makes a stunning presentation tossed with tomatoes, greens and feta cheese.

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A quick and easy vegan weeknight meal made with grains like jasmine and black rice, split peas and millet. Substitute whatever vegetables you have on hand.

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Bomba is a small grain, non-starchy Spanish rice traditionally used in paella. It's fried with flavourings before liquid is added, in a method similar to a pilaf.

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Knight rice is black when raw and turns purple cooked, creating a stunning presentation. It has a slightly sticky, chewy texture and an appealing nutty flavour that is delicious with Indian spices.

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Sushi rice, embellished with the perfect amount of spice, brings this Japanese staple to life. Best when made from leftover rice or with rice that's been cooked a day in advance and refrigerated. This is easy to prepare and can be dressed up with vegetables, meat or tofu.

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A beautiful and aromatic combination of fresh coconut, Indian spices and Jade rice make this a special side dish. Serve with tandoori chicken or grilled fish.

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Fresh cilantro and lime brighten the flavour of this rice. It's perfect served with grilled salmon or unagi, Japanese barbequed eel.

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Nutty farro and Arabic spices make a beautiful flavour combination. Serve as a vegetarian main course or as a side dish with roast leg of lamb or grilled meat.

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An ancient grain from Southern Italy with a toasted wheat flavour and a chewy texture similar to barley. Cooked and tossed with pesto and topped with a poached egg it makes a delicious vegetarian main course.

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Spring vegetables, sorghum and truffle oil make this a spectacular risotto. Sorghum is an excellent gluten-free substitute for Israeli couscous.

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Chestnuts give this stuffing a unique flavour that's perfect for roast chicken or turkey or baked in muffin tins for vegetarians. Also delicious made with gluten-free bread.

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The best of two worlds in a bowl. A creamy risotto with the Japanese flavours of ginger, seaweed, tangerine peel and black sesame seeds.

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Homemade crisp, golden chicken wings faster than take-out and served with a favourite condiment.

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A middle-eastern inspired spice rub that's just as delicious on lamb or as a kebab seasoning.

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Big on flavour, this make-ahead meal is perfect for a busy weeknight. Just add steamed rice, a vegetable and dinner is served.

Our adaptation of the recipe featuring La Chinata smoked paprika in the burger patties.