A South Asian Speciality

Whilst walking through the lush green interior of Ventnor Botanic Gardens, the aroma of fresh curry leaves would inspire a brand-new plant-based dish. Soon, the head chef of the garden’s on-site restaurant edulis was gathering his ingredients and sharpening up his knives to create a vegan South Asian speciality that has since been a hit with both restaurant diners and customers of their artisan frozen meal service edulis@HOME. A Sri Lankan-inspired curry, it combines creamy coconut milk with a spice mix of turmeric, cinnamon, mustard seeds, and cumin, along with locally sourced sweet potato and as many garden-grown ingredients as possible. Depending on the season, this could include fresh chillis, butternut squash, or red onions, all lovingly grown in Ventnor’s warm microclimate. To try it yourself, either pick one up on your next visit to the garden or order by phone on 01983 855397. botanic.co.uk

Plant-based Primavera

Walking down Yarmouth’s Quay Street, it’s hard not to be drawn into the snug interior of Salty’s Bar and Restaurant, to see what head chef (and AA Rosette winner) Tom Axford is up to. Requesting something vegan and taking a seat near the balcony, he certainly didn’t disappoint, as a fresh and vibrant risotto primavera was soon brought to the table. Rich and impressive, this Mediterranean-themed plant-based plate featured perfectly simmered risotto with tender, locally grown West Wight asparagus, mixed with mint, fresh peas, and a squeeze of zesty lemon. Seasonal, healthy, and totally vegan, it’s worth the trip to Yarmouth just for this. saltysrestaurant.co.uk

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