1. Serve the mushroom-and-lentil burgers with a toasted seeded bun, layered with vegan mayo, a few strands of butternut spaghetti, Crunchita lettuce and sliced radishes. Top with nut-and-seed sprinkle.
2. Serve the sweet potato, butter bean and red pepper sausages with cauliflower or sweet potato mash, sundried tomatoes and crispy fried chickpeas with a drizzle of olive oil. 3. Serve the spinach, sweetcorn and bulgur burgers with shaved Mediterranean cucumbers, celery, baby green exotic tomatoes, basil pesto, topped with pickled red onions and
a squeeze of lime juice.