Keri Astill-Frew has worked in the kitchens of top UK restaurants and gastro pubs across the UK, including a Michelin-starred hotel Lancashire.
Keri works as a development chef for The Watercress Company and runs her own vegetarian and vegan catering business, V Dorset.
A hearty veggie pie filled with mushrooms, potatoes and peppery watercress.
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A delicious veggie burger that's far healthier than its meaty counterpart.
A smoky pasta dish with a peppery kick.
A warming winter spiced carrot soup.
A tasty tart bursting with the flavour of sweet caramelised red onions and roasted cherry tomatoes.
These are extremely quick and easy to make for Christmas or New Year's Eve nibbles.
Savoury profiteroles with a peppery cream cheese and watercress filling.
This sharing platter takes minutes to prepare and is a great buffet dish.
Dinky little savoury cheesecakes with an onion marmalade topping.
