Sustainably-sourced salmon partners perfectly with the sweet flavours of this red pepper tapenade. We layer it over the salmon fillets, oven roast and serve on a bed of Provencal style vegetables in a herby tomato sauce.
In this lighter version of a French classic, mushrooms, parsley and shallots are simmered with free-range chicken thighs and tomatoes to create a flavourful, warming stew. Served with roasted new potatoes and tenderstem broccoli.
Tender pieces of free-range chicken and slices of chestnut mushroom simmered in a creamy sauce, French-style. We use grated broccoli as a base: it makes for a wonderfully light, mild alternative to rice.