World vegan day

At Forage, we are celebrating World Vegan Day today! Head chef Matt, has designed an amazing special using some ingredients from our shop. Curried cauliflower steak, with spiced pumpkin puree, vegan pesto and achari curry sauce. Why not pop into our restaurant and try the special (on the menu all week until Sunday 7th) or pop into the shop to purchase the ingredients needed to cook it at home?


1 cauliflower, cut into 2cm slices

1 small pumpkin (peeled and diced)

1 chilli (finely chopped)

1 onion (diced)

Natural rapeseed oil (available in Forage Farm Shop)

1/2 tsp of caraway seeds

1/2 tsp cinnamon powder

1/2 tsp nutmeg

1/2 tsp ground ginger

1 jar of Samosa Co Achari Curry Sauce (available in Forage Farm Shop)

A good drizzle of Seggiano vegan pesto (available in the Forage Farm Shop)

Salt & Pepper



1. Heat the oven to 160c, place the peeled and diced pumpkin in a roasting tray, drizzle with the oil and roast for 40-45 minutes until soft.

2. Cut cauliflower into steaks and marinade in the Samosa Co achari curry sauce.

3. Peal and slice the onion, lightly fry in rapeseed oil with the caraway seeds until soft and starting to caramelise. Add chilli and cook for a further 2-3 minutes. Take off the heat.

4. Fry the cauliflower steaks in the rapeseed oil until browned, then turn over and put in the oven at 160c until soft (5-8 minutes to taste).

5. Meanwhile, blitz the pumpkin in a food processor with cinnamon, nutmeg, ground ginger and a pinch of salt and pepper.

6. Place the cauliflower ontop of the pumpkin puree and onion/caraway seed mix. Drizzle with pesto and enjoy!