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 tasty tart bursting with the flavour of sweet caramelised red onions and roasted cherry tomatoes.
A smoky pasta dish with a peppery kick.
A warming winter spiced carrot soup.
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.
Dinky little savoury cheesecakes with an onion marmalade topping.
This sharing platter takes minutes to prepare and is a great buffet dish.
