Taking your packet noodles to the next level by ditching the flavour sachet that comes with them and creating your own sauce. Bacon and chilli oil. Go on...

Contrary to what its name suggests, this is actually a Cantonese classic. We’ve omitted prawns and pork to make a non-traditional vegan version of that dish.

A chickpea twist on a classic dish - the mighty puttanesca. Salty capers and anchovies, big juicy kalamata olives, rich tomato sauce. You won’t miss pasta.

The legend that is Meera Sodha came to MOB to make her incredible vegan noodles. Using shredded sprouts so none of your brussels go to waste.

The sexiest spaghetti packed with all the savoury flavours of a pissaladière tart. Deeply caramelised onions, anchovies and olives. A simple, phenomenal dish.

An iconic and must-have Indian takeaway. Soft paneer in a sweet and spicy sauce? It’s incredible and so easy to make.

Marmite is a brilliant ingredient to use in a sauce. Savoury, umami heaven. The vinegar and spring onion cuts through the richness. A lovely little mouthful.

All the deep south flavours are packed into this one-pot beauty. We’ve put our spin on it by adding halloumi, and it's glorious. Perfect with fluffy Tilda rice.

Inspired by the flavours of Jamaica - the ackee brings a nutty, creamy, texture & the lemongrass rice blends incredibly with the fresh ingredients.