Charred cabbage drizzled with an incredible creamy tahini miso dressing. Soft + crisp. The perfect side to any dish.

Fermenting specialist Thom Eagle's cabbage kimchi is a quick recipe inspired by the Korean classic side dish.

Crispy fried cauliflower, tangy lime-y cabbage and lots of smoky chipotle mayo. So simple and delicious.

Red miso is the funkier, saltier and sharper sister of white miso. Combine it with crispy, slightly sweet pork and cabbage for a flavourful fusion. Seema x

We love curry, we love mayo, and we love burgers. We've loaded vegan chicken burgers into toasted buns with curried mayo and a zippy citrus cabbage slaw. Enjoy!

This makes a great side for a piece of roasted lamb or some grilled veggies. Jordon x

Rachel Ama makes the best vegan kebabs out there. Pickling your leftover cabbage in an IKEA KORKEN jar is a great way to reduce food waste and maximise flavour.

Gochujang originates from Korea - it is a spicy & tangy fermented chilli rice paste. It works a charm in this crispy pollock patty, with a special burger sauce.

Something about that crispy salmon skin and the sticky teriyaki sauce... it's ridiculously good. Serve with some shredded veg. Go on MOB...

Minimal ingredients and maximum flavour. The tangy creamy peanut dressing perfectly ties together all the fresh Ocado veggies and crispy halloumi.

A really beautiful, fresh salad. Sticky Quorn Roasted Sliced Fillets tossed up with fried green beans, pickled ginger, zingy grapefruit, and tonnes of herbs.

These are the easiest, tastiest tacos on the block. The star of the show are simply spiced chicken legs roasted over thinly sliced, jammy onions.

A super simple salad that will satisfy all your cravings. Crispy cauliflower with bundles of fresh veg? This is perfect for summer.

These saucy tahini chicken flatbreads are made with The Vegetarian Butcher Impeckable chicken breast for a delicious plant-based summer wrap.