With 8 million pumpkins thrown away in the UK alone each Halloween, we wanted to create a recipe to make the most of this fantastic seasonal vegetable and this Vegan Pumpkin Soup does just that. You can use the pumpkin flesh removed when you carve the pumpkin, any flesh left over after Halloween or even buy a pumpkin specifically for this recipe, especially when the supermarkets are selling them in their thousands at this time of year. This recipe uses coconut milk which is Gina’s twist on our Pumpkin Soup recipe, creating a simple vegan version.

With 8 million pumpkins thrown away in the UK alone each Halloween, we wanted to create a recipe to make the most of this fantastic seasonal vegetable and this Pumpkin Soup does just that. You can use the pumpkin flesh removed when you carve the pumpkin, any flesh left over after Halloween or even buy a pumpkin specifically for this recipe, especially when the supermarkets are selling them in their thousands at this time of year. To make it extra special, try serving it in the leftover pumpkin shell, but make sure it hasn’t had a scary face already carved into it! This recipe originally didn’t include rosemary, but Duncan and Eli’s friend, Beth, accidentally added some when making it last year and since then, has continued to do as it makes such a delicious addition.

We’ve been inspired by greek flavours for this sea bream fillet recipe. Bold flavours from olives, capers, tomatoes, basil and sea bream combine together to make a truly delicious dish. Plus, as this recipe only uses one roasting tray, you won’t be faced with a pile of washing up, what’s not to love?

Also known as Lemon Dainty or Lemon Surprise, this delicate Lemon Pudding recipe is light and fresh with a lovely lemon flavour, a perfect dessert after a big dinner. You can either cook this in one large dish or in six smaller ramekins for individual puddings. This recipe can also be made dairy-free by substituting the milk for your favourite alternative milk.

A colourful twist on the classic coleslaw recipe, we’ve used shredded beetroot and kale alongside our award-winning Garlic Mayonnaise. The result is a delicious and bright summer side dish  that is perfect for a BBQ or even in a sandwich!

A hint of garam masala, a pinch of salt and good glug of Mellow Yellow Rapeseed Oil can transform a boring cauliflower into a dish full of flavour and colour! We love these alongside lamb for a tasty meal with a touch of Indian inspiration.

Using seasonal British blackberries, these simple muffins are a tasty afternoon treat with a cup of tea, then use any leftover muffins for a delicious breakfast the next day! Using Mellow Yellow Rapeseed Oil means this recipe is really easy and simply involves mixing all the wet ingredients into the dry, perfect!

Using butterbeans in our Chilli & Cumin Hummus adds a deliciously mellow and gentle flavour. By using Chilli & Cumin Dressing, this recipe has the least possible number of ingredients and yet is still packed full of flavour with a gentle heat from the chilli in the dressing.

Our roasted vegetables toastie is a fantastic lunch idea to use up any leftover roasted vegetables you may have in your fridge. With melted goat’s cheese to complement the roasted vegetables, this toastie makes a deliciously tasty lunch!

Our Broccoli Quinoa Salad uses Mellow Yellow Honey & Mustard Dressing to add a fantastic flavour to this healthy, simple salad. Perfect for a packed lunch or a quick side dish for dinner, simply put everything in a food processor and mix!