A vibrant oven-baked dish of smoked paprika, oregano and garlic chicken on a bed of roasted yellow pepper, cherry tomatoes, cavolo nero and sun-ripened black olives.
We've stuffed chicken breasts with Mediterranean flavours of sundried tomatoes and black olives and served these with crispy baked hasselback potatoes, sprinkled with fragrant fresh rosemary.
This coconut & garlic mushroom ragu is packed with chestnut mushrooms, kale and lentils alongside sweet potato noodles.
An easy midweek dish, this sustainably-sourced cod is baked with lemon zest before being served Spanish-style: on a warming chickpea stew instead of rice. The perfect balance between fresh and hearty.
The crispy aubergine makes a great partner to the sweet pepper sauce made with slow cooked plum tomatoes.
Our grass-fed flat iron steaks are pan-fried then coated in a deliciously smoky creamy mushroom stroganoff sauce with gherkins and served with brown rice and tenderstem broccoli.
We toss free-range Cumbrian chicken thighs in a blend of spices and piri piri, then roast with them with onion and orange wedges for a sweet, juicy result. Served with a quick quinoa pilaf.
Herby hake topped with fresh dill and parsley on a bed of roasted fennel and spring onions.
These pulled jackfruit patties are made with a delicious mix of Creole spices, smoked paprika, Cornish Seaweed Company dulse flakes, and coated in polenta for a golden crumb, alongside a homemade tartare sauce.
These fibre-rich lentil balls are served with a creamy coconut, mushroom and fresh tomato sauce.
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