This week
Askilletofgoldandgreen
Handmade ravioli filled with cashew ricotta and spinach. Big taste, moderate nutrition. Pair it with Garlic Chilli Tenderstem.
Emerald Skillet Ravioli
Pillowy handmade pasta parcels filled with creamy cashew ricotta, vibrant wilted spinach, and a whisper of nutmeg — this is Italian comfort food at its most inviting. The filling stays delicately green against the golden dough, making it as beautiful to look at as it is satisfying to eat. Lovely as a weekend lunch or an elegant weeknight supper paired with a crisp Pinot Grigio.
Bronze Mushroom Rice
Deep, savoury and steaming hot, this Japanese-inspired rice is threaded with tender shiitake, king oyster and shimeji mushrooms, then crowned with golden-seared chestnut mushrooms and a shower of fresh herbs. Every grain is glossed with vegan butter and perfumed with kombu dashi, mirin and sake, making it rich enough to serve as a centrepiece. It pairs beautifully with a chilled glass of dry sparkling water or a light Japanese lager.
Gold Herb Falafel
Crisp, golden and deeply herby, these falafel are packed with fresh parsley and warm spices — earthy cumin and coriander giving way to a fluffy, yielding centre. Piled onto a plate with pickles and tahini sauce, they look as vibrant as they taste. Great as a weeknight mezze or stuffed into flatbread with a cold glass of mint lemonade.
How one swap changed the score
What changed
- Tofu and king oyster mushrooms for chicken
- A cashew and white-bean cream for double cream
- Nutritional yeast for Parmesan
- Score 34 to 87
CuisineSavvy analyses nutrition and ingredients to help you make simple swaps for better meals. Learn how it works
JournalWhy fibre replaced protein
Most people were never short of protein. They were short of fibre. The essay behind this week's plates.
Read the essay