A delicious recipe from Anne-Laure of Primesautier that she created when catering for a wedding. It celebrates all things local, seasonal and delicious about Brittany.

We served this as a starter at our Autumn Feast — it uses some of my favourite seasonal ingredients and the colours are so vibrant for this time of the year. The flavours are bold but the mild, nutty sweetness of the Jerusalem artichokes, sweet red peppers and toasted hazelnuts perfectly balance the bitterness of the beautiful pink raddichio.

I’ve served this dish at two separate supper clubs - once at a brunch and once as a pudding at an evening event - proof that it is delicious any time of the day. The dukkah crumb and roasted peaches keep well in airtight containers so make extra and you’ll have them to enjoy throughout the week.

The Lion's Mane mushrooms in these balls will power up your brain and memory. Try these prepared for a busy week ahead to keep yourself at the top of your game!

This recipe is a Plant Academy classic and a team favourite - the original vegan (and gluten-free!) CBD shortbread. Perfect for a snack when you need a calming (and delicious) pick-me-up.

This is a take on a rocky road laced with adaptogens, seeds, and mood-boosting ingredients. I love to create snacks with a little extra mind support and here the lion's mane, seeds and cacao are particularly supportive. The seeds give a nice crunch and the coffee icing is an extra treat.

This tumbet holds a special place in my food memories, as for many years my family visited a restaurant in Mallorca called El Siller, where I was first introduced to the beauty of farm-to-fork food. The restaurant was owned by a Spanish farmer and his wife, who grew all of their own vegetables on their farm and served a small, totally seasonal menu.

We have been loving the Vivo Life Lion’s Mane Coffee and have been really seeing the calming effects.

Plant Two is all about Expressing Your Essence Through Food and this recipe for Josette Cookies from Eva Nefoussi does just that; connecting her personal experience and memories to a client brief to create something totally unique and delicious.

This glorious White Bean & Sage Dip is delicious and you can serve it on toast for a funky brunch or as an element in a sharing lunch. The recipe features the best beans in the business; Bold Bean Co.

These smoky little sandwiches are the perfect treat with a ginger biscuit sandwiching a rich and smoky peanut butter frosting. Totally indulgent and wonderfully tasty - especially when laced with CBD!

These Jackfruit Tamales are the perfect addition to your menu. The recipe for these was shared by Jason Cook, Plant One Student.