Showing all 8 results
A rich stout gravy envelopes mushrooms, chestnuts, black chick peas and wintry vegetables, perfect for any Sunday dinner plate, grab the yorkshires and all the trimmings and you have a perfect festive dinner!
A nut free roast packed full of festive flavours, cranberry sauce, rosemary, mixed spice, cloves and cumin. With sweet potato, crumbled tofu, lentils, pin head oats and a creamy celeriac and cauliflower mash top, all encased in our award winning palm oil free pastry. Perfect for a wintry roast dinner.
A deep filled sweet pie with apples and our recipe mincemeat, people have been heard saying “I don’t like mince pies, but I love these!” We use untreated, organically sourced flour and Veurre organic vegan butter to create our palm oil free sweet shortcrust pastry. Proud to have won a bronze award at the British Pie Awards 2022 for this delicious pie. Go grab the custard!
Our own recipe of wheat and chick pea protein ‘meaty’ Vork filling, glazed with maple syrup and Henderson’s relish, in our new 50/50 wholemeal/white hot water crust pastry. Delicious served cold as part of a Ploughman’s lunch just like a pork pie!
My first vegan pork pie flavour, inspired by the traditional flavourings of a pork pie, filled with mushrooms, green lentils, vegan cheese alternative, onions, white pepper, parsley and tarragon, deliciously savoury.
This beauty has won FOUR awards in 2016, 2019, 2020 and GOLD in 2021 at the British Pie Awards. Full to the brim with sweet potato, chick peas, coconut, lime, tamarind and turmeric, very moreish!
A bronze award winning pie at the British Pie awards last year! A medley of mushrooms including porcini, in a basil, oregano and tomato creamy sauce with borlotti beans.
A fun pop art printed heavy weight organic bag, designed in house.