How to make

Begin by slicing the naan or flatbread roughly in half. Place the bottom half onto a toastie maker or a grill pan on the hob.

Spread the mango chutney onto the slice and then add the red onion and tomato.

Add the slices of melting mature and then top with sliced spring onion and fresh coriander.

Place the rest of the naan on top and if using a toastie maker close the lid.

If using the hob either push down firmly on the top with a spatula or place a heavy pan on top.

You’ll need to flip the toastie over if using this method after a few minutes.

Once cooked allow to cool for a couple of minutes before devouring. Enjoy!

How to make

Begin by combining the panko breadcrumbs with paprika. Now blend into finer crumbs.

Cut each block of cheeze into 8. Then roll each chunk in flour first, then egg substitute then breadcrumbs. Repeat until all the cheeze is covered.

If air frying air fry at approximately 200c for 5-6 minutes. If using the oven, preheat it to 180c and bake for 6-8 minutes until the cheeze is soft.

Regardless of cooking method allow the cheeze sticks to cool for 4-5 minutes before enjoying with your favourite dip.

How to make

Take the ciabatta loaf, cut it in half and place both slices on a baking tray.

Cover the ciabatta with a thin layer of vegan pesto sauce, and another with tomato purée.

Lightly sprinkle the ciabattas with grated Ilchester® Vegan Melting Mature.

Place in the oven at 210 degrees for 8 minutes.

Take the ciabattas out of the oven and place sprinkle seasoning/herbs, rocket and chili flakes on the Ciabatta .

Replace in the oven for a further 2 minutes.

Take out of the oven and ENJOY! ?

Serve immediately!

How to make

1. Preheat the oven to 180c, line a baking tray with baking paper.

2. Unroll the puff pastry and lay flay on a clean and dry surface. Taking a sharp knife carefully cut the sheet into 6 equal rectangles and place on the baking paper and tray.

3. Take the first section of pastry and lightly score all down the right-hand side leaving a 2 inch gap in the middle then do the same to the left hand side also.

4. Place 3 tablespoons of passata down the centre of the pastry and spread evenly.

5. Then sprinkle a large handful of grated Ilchester® Vegan melting mature on top of the passata.

6. Starting at the top, take the strands of cut pastry from each side and place gently across the filling, pulling slightly to ensure it covers the fillings.
Repeat until all strands have been used, leaving a small space near the top for more filling.

7. Place 1 tsp of passata in the small gap.

8. Brush the top of the pastry with plant milk and place in the oven for 12 minutes or until golden.

9. Once cooked remove and allow to cool slightly then place 2 edible eyes in the gap.

10. Ensure cool enough to handle before eating.

How to make

Pre heat the oven to 180c. Line a baking tray with baking paper.

1. Mix the haggis, lentils, chopped tomatoes and grated Ilchester® Melting Mature in a large bowl. Break up the chunks of haggis and stir well with the rest of the ingredients, place the bowl to one side.
2. Lightly flour your surface and using a sharp knife cut the block of pasty in half. Roll one half of the pastry to a rectangular shape around 30cm x 20cm and 1cm thick.
3. Take the half the filling mixture and build a wellington boot shape in the centre of the pastry. Using your hands make sure the filling mixture is compact and holds its shape.
4. First fold the outside of the pastry to overlap in the middle, squeezing the edges together to seal if necessary. Then tuck the ends in and flip the wellington over to conceal the edges.
5. Unroll the pastry roll and cut into 1cm strips. Brush the boot with plant milk and then start building a pattern with the strips. First place the strips in one direction and then overlap facing the other way.
6. Cup a thicker piece of pastry and position at the top of the boot.
7. Brush all the pastry with plant milk, this will help give it a lovely brown colour.
8. Repeat with the remaining mixture and pastry to build a second wellington.
9. Place both wellingtons on the lined baking tray and bake in the centre of the oven for 20-25 minutes until golden brown.
10. Remove, allow to cool slightly and enjoy!