• Vegetarian approved
  • Vegan approved
  • Award Winning
  • Gluten free products
  • Ideal Gifts
  • Vegetarian approved
  • Vegan approved
  • Award Winning
  • Gluten free products
  • Ideal Gifts

Recipe Ideas....

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Drivers Mushroom Wellington with Caramelised Onion

Ingredients - For the Wellington

1 tbsp olive oil

4 Banana shallots, slices

2 Tablespoons of Drivers caramelised onion

1 tbsp chopped fresh thyme

1 garlic clove, finely chopped

1 bay leaf

6 Portobello mushrooms, chopped

1 handful shiitake mushrooms

1 handful chestnut mushrooms

50g/1¾oz baby spinach

500g/1lb 2oz puff pastry

plain flour, for dusting

2 free-range eggs, beaten

handful watercress, to garnish


To make the Wellington, preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.

Heat the oil in a frying pan and caramelise the shallots for 30 minutes until golden. Add the balsamic vinegar, red wine vinegar, thyme, garlic and bay leaf and cook for another 10 minutes. Meanwhile, fry the mushrooms in a separate frying pan for 10 minutes and then mix together with the onions and the Drivers caramelised onion. Stir in the baby spinach leaves until wilted. Leave to cool.

Roll out the pastry on a lightly floured work surface into a rectangle 25x20cm. Place the mushroom mixture down the centre of the pastry and dot the feta over the top. Wrap and seal the pastry around the filling, using some egg to seal the edges. Glaze all over with the egg, transfer to the baking tray and bake for 20–30 minutes or until golden.

Cut the Wellington into slices and place on warmed plates. Garnish with watercress and serve immediately.

Drivers Spicy Vegan Calypso Cauli Wings


• 1 head of cauliflower

• chickpea flour or regular all-purpose flour

• unsweetened plant-based milk (almond or soy)

• garlic powder

• paprika powder

• Drivers Spicy Calypso Chutney

• Panko breadcrumbs (omit for a gluten-free version)

• salt and pepper

• Full Fat Yoghurt (Omit for Vegan version)


1: Carefully cut the cauliflower into bite-sized florets

2: In a large bowl, combine the all-purpose flour, the plant-based

milk, the water, the garlic power, the paprika powder, the salt, and

the black pepper. Stir until well combined.

3: Dip the florets into the batter, so they’re completely coated.

4: Roll them in the panko breadcrumbs. Omit this step for a

gluten-free version. However, they’re way crispier with the panko

breadcrumb coating.

5: Line a baking sheet with parchment paper and lay the

cauliflower florets on the baking sheet. Don’t put them on top of each

other. Bake for 25 minutes at 350 °F.

6: Transfer the cooked cauliflower wings to a baking tray

7: Gently heat the Spicy Calypso Chutney with a little extra water

so that it’s ready to make a glaze.

8: Coat the Cauliflower in the sticky glaze and return to the over

for a further 15-20 minutes.

9: Serve immediately and sprinkle with the green onions and

serve with vegan yoghurt or a full fat Greek yoghurt. Enjoy!

Drivers Vegan Roasted Butternut Squash Chickpea Curry

Comforting vegan roasted butternut squash and chickpea curry in a flavourful creamy coconut and tomato sauce. Perfect for cold dark nights and ready in under an hour!

Ingredients - To serve

• Chopped coriander

• Basmati rice

• Drivers Spicy Mango Chutney

Ingredients - Main

• 1 medium butternut squash (about 500g, cubed)

• 1 small aubergine (cubed)

• 2 tbsp coconut oil

• 1 red onion

• 4 garlic cloves

• Thumb sized piece of ginger

• 1 tbsp curry powder, medium

• 1 tsp garam masala,

• 1/2 tsp ground cumin

• 1/2 tsp cumin seeds

• 1 tbsp curry powder, medium• 1/4 tsp turmeric

• 1/4 tsp hot chilli powder

• 1 tin (400ml) chopped tomatoes

• 1 tin (400ml) coconut milk

• 200ml vegetable stock

• 1 tin (400g) chickpeas

• Salt and pepper

• 1 tbsp Drivers Spicy Mango Chutney


1. Preheat oven to 200C/400F. Cut both ends off the squash, peel it and cut in half lengthways. Cut into roughly equal sized cubes about 1 cm.

2. Place on a large baking tray, drizzle generously with oil salt and pepper, toss and place in the oven for 35-40 minutues until soft through and starting to brown on the edges.

3. In the meantime, start the curry. Add coconut oil to a large pan on medium heat, once melted add finely chopped onion and aubergine. Stir and fry for a few minutes then add crushed garlic and grated ginger. Leave to cook for a further minute.

4. Add all the spices - curry powder, garam masala, cumin, cumin seeds, turmeric and chilli powder. Cook for 30 seconds until fragrant, add a little more oil if needed so it doesn't burn.

5. Add the chopped tomatoes, coconut milk and vegetable stock and Drivers Spicy Mango Chutney. Bring to a gentle simmer and let cook for 10 minutes. Transfer to a bowl and blend with a hand blender till smooth, or a food processor. Transfer back to the pan.

6. Add the chickpeas and cook for a further 5-10 minutes, it should have thickened and be nice and creamy and orange in colour. Taste the sauce and season with salt and pepper. If you like it spicy you can add some extra chilli powder.

7. Add the roasted butternut squash, stir and serve! Top with some chopped fresh coriander and serve with basmati rice and your favourite side of Drivers Spicy Mango Chutney

Madras chicken skewers with coconut rice, papadum's and spicy mango chutney

Flat bread with minted yoghurt, Moroccan falafel, cucumber, spring onions and pickled red cabbage

Sticky chipolata's roasted in real ale chutney

Smoked salmon blinis with cucumber relish infused with gin

Ploughman's board loaded with cheeses, ham, pork pie and served with diced beetroot in red wine vinegar, free range pickled eggs and chunky Piccalilli

Parma ham, Brie and salad club sandwich with Pickle Mix accompaniment

Delicious local cheeseboard with Christmas Pickle, 1906 Pickled onions and Sweet Cornichons in white balsamic vinegar.