Inspired by Veganuary?

Searching for sensational recipes to enjoy whilst you ‘Go Vegan’ this month or perhaps after all the festivities a simple yet healthy & delicious option is what’s required?

Our fantastic Head Chef Matt Wadsworth enlightens us with a couple of inspiring, tasty & terrific Vegan favourites, one sweet & one savoury depending on your preference.

Smoothie Bowl

  • Ingredients:
  • Banana – 1 sliced 
  • Strawberries – 15 sliced
  • Blueberries – two handfuls
  • Coconut flakes
  • Chia seeds – 1 teaspoon
  • Granola – 2 tablespoons (add raisins for sweetness)
  • Mango – 1/2 sliced 
  • Dragonfruit – 1 innards scraped out
  • Apple – 1 peeled and chopped
  • Coconut milk – 1 tin
  • Maple Syrup/ Bee Free Honee (Apple based Vegan alternative to Honey) – 2 tablespoons
  • Mint – 1 sprig 


Method: For the smoothie base, take the apple, coconut milk, dragonfruit, half of the strawberries, half of the banana and 1 tablespoon of honey and blend to a smooth liquid. Put in the freezer for one hour. Once moderately frozen, pour into a small bowl. Assemble your berries, banana and mango in an aesthetic like manner on top of this, then add granola followed by seeds and coconut flakes. Finish with the final table spoon of Maple Syrup/Bee Free Honee and a sprig of mint – DELICIOUS!

Sri Lankan Yellow Curry

  • Paste Ingredients;
  • Ginger – thumb sized piece
  • Garlic – 3 cloves
  • White onion – 1 medium peeled
  • Red chilli – 1 no seeds
  • Fennel – half bulb 
  • Coriander stalks – 1 bunch (save leaf for garnish)
  • Curry powder – 2 tablespoons
  • Garam Masala powder – 1 tablespoon
  • Turmeric – 1 teaspoon
  • Lime – 1 juice and grated zest
  • White sugar – 1 tablespoon 
  • Few splashes of water 
  • Salt and pepper
  • Other Ingredients
  • 2 tins of coconut milk
  • 3/4 pint of veg stock
  • Cumin seeds – 1 teaspoon
  • Black mustard seeds – 1 teaspoon (optional)
  • Selection of Stir fry vegetables. Matt suggests mange tout, spring onion, baby corn, peppers, courgette & cooked sweet potato


Method: Blend all paste components and put to one side. Heat either coconut oil or sesame oil in pan with cumin and mustard seeds. When seeds begin to pop add paste and fry on a medium heat for 3 mins, making sure not to brown anything. After, add the coconut milk and veg stock. Reduce by a third or until desired thickness is reached. Add stir fry veg and cook for 2 minutes making sure it’s still crunchy. Serve and finish with coriander leaves. ENJOY!