Adaptogenic Chocolate Mushroom Balls

Creamy stovetop oats topped with ghee-caramelised bananas, cinnamon and a drizzle of honey or maple. A cosy 10-minute breakfast made with Sol Ghee.

A one-pot lentil stew simmered in coconut cream with potatoes, greens and spices, started in ghee. Serves four.

Rich no-bake fudge bars made with cashew butter, ghee and coconut flour, topped with a dark chocolate layer. Makes 12.

Fudgy oat flour brownies with cacao, peanut butter and Sol Organics Mushroom Magic powder. An easy plant-based bake that serves 12.

Silky garlic and chilli linguine tossed in golden ghee with parsley and parmesan. A simple 25-minute pasta for two.

Crispy herb-packed chickpea falafels pan-fried in ghee until golden. Serve with pita, fresh veg and your favourite dip. Serves four.

One-pan orzo cooked in a spicy harissa tomato sauce with garlic, fennel seeds and ghee-seared prawns. Dinner for four in about 30 minutes.

Roasted sweet potato, massaged kale, quinoa, walnuts and pomegranate with a ghee, honey and mustard dressing. Serves six.

Thinly sliced potato, sweet potato and beetroot baked in a rosemary and garlic ghee until golden and crisp on top. A showstopping side for six.

Soft, pan-cooked yoghurt naan brushed with garlic and coriander ghee. Easy homemade flatbread that goes perfectly with dhal or curry.

Crunchy oat, nut and coconut granola toasted with ghee, coconut oil and maple syrup. Make a big batch for breakfast or snacking.

Easy red lentil dosas made from soaked Sol Organics Masoor Dhal blended with water and cooked in ghee. Only two ingredients and no fermenting.

Fluffy banana pancakes made with oat and buckwheat flour, cooked in ghee and served with a stewed berry compote. Serves four.

Buttery, chewy grain-free chocolate chip cookies made with ghee, almond flour and dark chocolate. Chill the dough, scoop and bake.

A fluffy eight-egg frittata with cherry tomatoes, rocket and feta, cooked in ghee. Serve warm wedges with greens and lemon.

Crispy chickpea-flour battered cauliflower baked and tossed in a red Thai curry and turmeric ghee glaze. A snack or side that serves four.

A creamy red lentil curry with roasted sweet potato, coconut milk and warming spices, started in ghee. Serves four with rice and coconut yoghurt.

Baby potatoes boiled, smashed and roasted in herby garlic ghee until golden and crispy around the edges. A simple side dish for four.

A moist gluten-free carrot cake loaf made with ghee and coconut sugar, topped with a creamy cashew and coconut cream icing.

Rich hot chocolate with cacao, dark chocolate, cinnamon, ginger, Mushroom Magic powder and turmeric ghee, frothed until creamy and made with your favourite plant milk.

Pan-fried snapper or mackerel fillets cooked in ghee with a garlic, lemon and parsley butter. A quick dinner for two.

A rich mushroom soup made with porcini and mixed wild mushrooms, thyme, ghee and coconut cream. Serve with sourdough and fresh parsley.