Recipes

No-bake snack bites made with dried peach, peanuts and coconut, then drizzled with pure cacao. A small, satisfying treat for lunchboxes, afternoons or Bonfire Night.

Smoky roasted sweet potato, red onion and black-eyed beans, finished with a creamy tahini and coconut drizzle and a scattering of toasted coconut. One tray, very little washing up.

Proper baked beans made from scratch with haricot beans, the same bean used in the tinned kind. Slow-simmered in a smoky tomato sauce and piled onto hot buttered toast.

Chewy oat flapjacks with chunks of dried pear, desiccated coconut and a warm hint of ginger. Made with coconut oil and coconut sugar, so they’re dairy-free.

Big, creamy butter beans simmered with greens in a fragrant green curry sauce. The Wild Elephant Organic Green Curry Coconut Milk already contains the spices, so this comes together in one pan.

Sweet roasted squash and chickpeas tossed in a sticky glaze made with coconut aminos, a soy-free alternative to soy sauce. Serve over rice for an easy autumn dinner.

A smoky black bean chilli for Bonfire Night and cold evenings. Coconut milk rounds off the heat and makes the sauce rich without any cream.

A warming one-pot soup for darker evenings. Red split lentils melt into a naturally creamy base, and Wild Elephant Organic Red Curry Coconut Milk brings the chilli, ginger and turmeric, so there’s no need for a separate curry paste.