Our Lincolnshire prawns are grown sustainably in seawater tanks in Lincolnshire. We simmer them in a creamy, aromatic coconut curry spiked with black mustard seeds and a Sri Lankan spice blend.

Oven-baked pesto coated haddock is served with aubergine ratatouille and delicious quinoa.

Smoked salmon slices are layered over golden brown celeriac and apple rostis and topped with a poached egg and a herby dressing.

Fresh haddock fillets topped with sautéed mixed mushrooms, artichoke hearts, garlic, fresh parsley, fragrant thyme and tangy sundried tomatoes, alongside crushed potatoes.

Succulent butterflied chicken breast is marinated in Nando’s Medium PERi-PERi sauce, then pan-fried until golden. Served with gently spiced chips and a zesty nutritious red cabbage, spring onion, carrot and radish fino slaw.

Juicy pork meatballs infused with chipotle, garlic and fresh coriander are served alongside a delicious Mexican-style rice loaded with sweetcorn, spinach and spring onions.