We asked Nick, Kuba and Steve to share seasonal plant-based recipes using ingredients from the Future 50 Foods, co-created by Knorr in partnership with the WWF. The Future 50 Foods are a combination of familiar yet under-consumed foods (such as lentils, wild rice and kale) as well as lesser-known foods (such as fonio, pumpkin flowers and cactus). They have been identified based on their high nutritional value, relative environmental impact, flavour, acceptability, accessibility and affordability.

Watch as the chefs cook their recipes for Summer below – and don’t forget to check back in a couple of months for the Autumn recipe reveal (or follow us on Instagram and Facebook to be first to hear when the news lands!).

Nick Smith

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Steve Groves

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Kuba Winkowski

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Knorr® Professional is a long-standing and proud partner of the Craft Guild of Chefs’ National Chef of the Year competition. Find out more about the National Chef of the Year here.