Sticky Miso Celeriac Fondants and Cannellini Hummus with Artichoke

Our first Friday Fridge Forage for 2025 celebrated Veganuary with a delicious plant-based feast. John Cavalli, Development and Mobilisation Chef, came up with a menu of Sticky Miso Celeriac Fondants, XO Braised Carrots and homemade herb oil. Find the recipes below! 

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Sticky Miso Celeriac Fondants

Sticky Miso Celeriac Fondants and Cannellini Hummus with Artichoke Crisps, Radish and Pomegranate

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XO Yeasted Braised Carrots

XO Yeasted Braised Carrots with Prosociano Cheese & Chive

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Herb oil being poured on carrots

Homemade Herb Oil

*Bonus recipe: Make your own herb oil!

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