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White beans with apricot stones, sage and sheep's cheese

Pepper filled with sheep's cream cheese

Savoy cabbage with oats

Lentil fritters with lentil puree and rocket

Variations of mange tout with mayonnaise, juice and oil

Lettuce with peas, popped rice, sour cream and horseradish

Bean mix with frittata and millet porridge

Boiled black salsify with sage onions

Spinach stems with pears and walnuts

Salted sweet cherries with beetroot and rice cream

Variations of courgette with mustard and apple

Chard with yoghurt, ginger juice and and olive and fennel medley

Pepper shakshuka with feta cheese

Turnips with amaranth

Mediterranean pasta salad with feta cheese

Wholemeal bread with tofu, sage and green vegetables

Gooseberries with vegetables and rice cream

Variations of dandelion with potato cream

Asparagus in puff pastry with fresh morel mushrooms and vin-jaune sauce

Variations of celeriac with lemon

Variations of Jerusalem artichokes with macadamia nut juice

Juniper with beetroot, cherries and ash cream

Kohlrabi medley with a tonic and rice vinegar brine, poppyseeds and hysops

Parsley root with figs, yoghurt and white poppyseeds

Red cabbage with cornelian cherry and poppyseed variations

Pickled courgettes with feta

Warm brussels sprouts and millet salad with feta

Courgette cakes topped with cream, tomato, arugula and feta cheese

Lentil and chicory salad with fresh goat's cheese disks

Watermelon salad with quinoa, feta cheese and mint

Peas with mint and pistachio cream

Wild herb salad being served with salad tongs

Stuffed mozzarella gnocchi with sage butter

Keep Calm cup of soup: sweetcorn, loveage and soya beans

Buchwheat with camembert, mushrooms and sage

A pea dip with cress and pistachio nuts

Vegan jacket potatoes with farofa and pea-herb pesto

Mustard leaves with pickled tsamma melon and spinach cream

A carrot with poppyseed and orange cream

Rapini stems with Japanese quince, tiger nuts and yarrow

Variations of watermelon with onions and lentil cream

Lime flowers with apricot rice, popped rice and tomato seeds

Variations of pine needles with butter caramel and herbs

Bean spread with sage

Winter salad with kale, oranges and feta cheese

Polenta salad with pepper, cucumber and feta cheese

Root vegetables on a tray with feta

Red cabbage crostini with feta

Spring soup with chicken

Fried courgette carpaccio with Parmesan

Cauliflower and mozzarella fritters

Broccoli soup with crispy mozzarella

Red, yellow and white caprese

Cloud bread sandwich with feta and rocket salad

Braised aubergines with wild rice

Risotto with green asparagus, white wine and Parmesan

Courgette with a nut and cheese crust and millet

Baked sweet potato with pea and goat’s cheese dip

Hot and cold pea soup with pea cress and wild asparagus

Chickpea soup with cashew nuts and almond puree

Courgette soup with cannellini beans and buckwheat

Vegan pumpkin soup with vegan cream

Egg with asparagus healthy breakfast

Risotto giallo with mixed mushrooms and rocket

Wholemeal bread with tofu and sage

Garden beans, apple-leek medley and purslane with pistachio cream

Aubergines with Hummus and Thyme Goat’s Cheese

Radish carpaccio with rocket, cress and mozzarella

Mini stuffed tomatoes with mozzarella and basil

Aubergine slices 'Caprese’

Pizza bruschetta with tomatoes and basil (vegan)

Beetroot soup with dill (vegan)

And oriental bowl with quinoa, dates and avocado

Black salsify with tiger nuts, pumpernickel and mandarin cream

Crambe with variations of gooseberries

Kidney bean patties

Courgette cakes with spicy chickpeas, red cabbage, herbs and fried halloumi cheese

Avocado toast with broad beans, served with fried egg and fresh basil

Vegan quinoa risotto with broccoli, hemp seeds and sage

Cream of celery soup with roasted hazelnuts and crispy sage

Pumpkin hummus

Pea and mint soup with whipped cream

Chickpea flour tortilla chips with guacamole

Honey being drizzled over watermelon and feta cheese

Vegetarian chilli with freekah and mozzarella

Roasted pumkin wedges with salt pepper and sage

Vegan romanesco and sage spaghetti

Aubergine cannelloni with mozzarella

Tagliatelle with green asparagus and mini mozzarella

Caesar salad with mini mozzarella

Oven-roasted sesame seed carrots and honey-glazed radishes

Lemon sauerkraut with potato roots and spiced essence

Rocket salad with roasted vegetables, goat's cheese and pine nuts

Creamy pasta with spinach, peas, mushrooms and mozzarella

Super Anti-Aging cup of soup: carrots, black salsify and soya beans

Vegetarian burgers with red beans

Vegetarian burgers with red beans

Vegetarian burgers with red beans

Spelt salad with mini mozzarella, courgette and tomatoes

Freekeh and pumpkin risotto

Pumpkin-millet dish with spinach and feta cheese

Pumpkin-millet dish with spinach and feta

Vegan wheat soup with dried porcini mushrooms

Vegan winter soup with pearl barley

Chard dolmades

Vegan beetroot and legume bowl with marinated tofu

Artichokes with apple sauce and a basil reduction

Avocado with watercress juice and redcurrant caramel

Green asparagus with lovage, cherries and pistachio cream

Herbal sweets for the respiratory tract

Babaganoush and Hummus with green leaf salad

Babaganoush and Hummus with green leaf salad

Pan-fried artichoke hearts with beans

Pan-fried artichoke hearts with beans

Peas and mushrooms and orignal beans nougat

Red wine being added to a lentil dish

Edamame with coarse sea salt

Japanese-style beans, broccoli and leek

Grilled red pepper hummus served with vegetables

Fresh salad with beans and zucchini blossoms

Moroccan chickpea salad with dates and spinach

Vegan chickpea 'meatballs' with pointed cabbage and papaya salad

Vegan pizza with spinach and bean topping

Baked beans in beer batter with radishes and pesto

Oriental chickpea and aubergine stew (vegan)

Smoky sweet potato chilli (vegan)

Chard and bean salad with halloumi

Oven vegetable salad with beans

Beetrrot hummus

Chard and bean salad with halloumi

Vegetable salad with roast vegetables and white beans

Pumpkin carpaccio with nut vinaigrette and boiled eggs

Indian curried noodles with vegetables (one pot pasta)

Sandwiches with cottage cheese and weggies

Sandwiches with cottage cheese and weggies

Vegan spring vegetable with feta and mintsauce

Variations of sunflowers with hazelnut juice

Corn hair with egg yolk confit and apple cream

Black morels with almonds and 'liquorice sugar' made from olives

Minestrone (vegetable stew, Italy)

Avocado toast with boiled egg and cress

Roast beetroot with rosemary

Tomato and mozzarella omelette

Radicchio and pear salad with black mozzarella balls

Gratinated tomatoes filled with herbs and mozzarella

Hard-boiled eggs with potatoes and a herb and mozzarella sauce

Fresh salad ingredients lettuce, vegetables and herbs

Pizza with courgette and fresh oregano

Vegan garden vegetable stew with herb aioli

Vegan one-pot pasta with peppers, tomatoes and basil

Alpine cabbage and pasta casserole (vegan)

Stir-fried vegetables with fresh herbs

Hot Green Smoothie with spinach, lemongrass and ginger

Endive salad with vegan aioli and cauliflower 'wings

Potato omelette with turmeric, spinach and red cress

Ingredients for potato omelette with turmeric, spinach and red cress

Vegan herb and sesame potato salad with radishes

Preserving jars with red, yellow and green tomatoes

A salad bowl with falafel, cucumber, avocado and tomatoes

Herbs and cucumber smoothies

Easter brunch granola, bean bruschetta, asparagus kimchi pancakes, nut rolls

Lentils with salsiccia and sage

Pilau rice with vegetables, raisins and Greek yoghurt

Roasted butter beans and cauliflower with pesto

Pork and bean casserole with sage and tomatoes

Pork and bean casserole with sage and tomatoes

Iberico Presa with artichokes, white bean puree, beans and sage jus

Italian spinach dumplings with sage

Pea and tarragon soup with pecorino flan

Oven-grilled vegetables with sheep's cheese

Coiled sausage with apple, sage and pumpkin puree

Ribbon pasta with pumpkin meatballs and sage

Vegetable school snack

Creamy risotto with cauliflower

Toasted bread with goat’s cheese and onion chutney

Poached eggs with Frankfurt green sauce

Vegetarian aubergine and mozzarella burgers

Seeded crackers made from oats, chia seeds, pumpkin seeds and hemp seeds

Four vegetarian sandwiches

Lentil soup with apricots and feta

Risotto with white alba truffles and Parmesan (Italy)

Pea soup with basil

Irish potato, leek and pea soup with shamrock croutons

Strawberry and mozzarella salad with basil

Scrambled egg with white alba truffles from Italy

A roll of herb butter

Runner bean cream with green beans and apple

Exidia with cauliflower stem and flowers

Bean soup with feta cheese

Zucchini Pea Fritter with Feta and Green Godess Dressing

Zucchini Pea Fritter with Feta and Green Godess Dressing

Zucchini Pea Fritter with Feta and Green Godess Dressing

Wax begonia with radish and cucumber and sorrel juice

Mexican tofu pan with corn and beans

Indian lentil stew with chicken

Red lentil dal with spinach

Vegan lentil balls with tahini sauce

Vegan strudel with nut-lentil filling

Stuffed mushrooms on turmeric lentils

Red lentil dal with coconut milk (vegan)