Don’t you think cauliflower cheese is just the cosiest dish ever and so perfect for the festive season. I’ve given this wholesome dish a Wild Root make over introducing additional veggies to boost its nutritional destiny

This is a recipe I created back in 2021 when we did our very first Roast Dinner Evening at Wild Root. Its thats time of year again and this year we have opted to just release one date for our roast dinner evenings!

We have officially entered the hosting season and so this weeks recipe is just perfect if you want to offer something for your guests to nibble on without spending hours in the kitchen and still getting a coming up with a beautifully colourful dish, then this recipe is for you!

This recipe is my go to Friday night meal. It’s a yummy Korean inspired dish that definitely fulfils any takeaway cravings you may have as you get to Friday night.

This is my gochujang tofu bowl starring our very own the fermentation station kimchi!

This salad is hearty, sweet, rich and packed full of plants. The combination of the sweet cinnamon sweet potato, pomegranate and apple, give this salad a lovely festive vibe.

It’s falafel time! This is by no means a classic falafel recipe. This is a falafel recipe with a Wild Root twist! I have packed this recipe with extra veggies for a more autumnal twist to a plantbased staple!

This porridge is packed with a massive  variety of plants boosting your plant diversity in your diet for optimum gut health. Not only is this dish incredible for you it’s also sooo delicious, cosy and wholesome!

It’s soup season! Embrace the cosy season with this leek, parsnip and fennel soup with creamy coconut milk topped with roasted chickpeas and crispy kale.

This is one of those recipes that grew arms and legs as I was creating it. I dreamt this recipe up as we were entering autumn and I was craving all those cosy spices such as nutmeg and cinnamon.

With the days getting colder and the nights drawings in, who doesn’t need a vibrant lasagne to bring in the cosy vibes? It’s on evenings like these that I thank you Charlie of the past for preparing this lasagne ahead of time so I can simply lift it from the freezer, straight into the oven and 1 hour later we have a home cooked family meal!

Many of you have noticed that our sweet potato hash have been removed from our menu. We have switched things up in our kitchen and are no longer using fryers. But, saying this, there is no reason why you can’t make your own hash at home, frying them in a god quality oil!

Have you ever tried polenta before? Many of you have probably had polenta fries - they’re so yum - but have you ever had a creamy bowl of polenta before, topped with sweet or savoury goodness?

This is quite a different way to eat yoghurt but with the fried bread to mop it up, combined with the sweet beets it’s so wholesome and comforting for this time of the year!

Only 5 ingredients, 5 minutes to prepare and 25 minutes to cook. Get the kids involved and have fun!

This is a fresh but super filling salad with a rich Tangy Blue cheese dressing massaged into hearty kale leaves, topped with crispy chickpeas, avocado and fresh sweet pomegranate seeds.

Try this vegan Mac & Cheese recipe using our Farmhouse Mature cashew cheese for a rich indulgent 10 minute dinner.

This is sure to blow the cobwebs away. Spicy and packed with the goodness of garlic, chilli and ginger.

The fluffiest vegan pancakes you will ever make!

Sweet and spicy, rich and filling, yet so fresh.

If you want something cosy, nourishing and quick, this is the recipe for you.