Harissa is one of our favourite ingredients for adding subtle warmth to dishes. Here we mix it with creamy coconut, then serve with koftas made from 100% grass-fed steak mince, and pistachio-mint quinoa.

This warming bowl is packed with Mexican flavours, and loaded with chicken and black beans, a delicious combo.

Our spiced biryani is made with a warming blend of ground cinnamon, cumin, coriander and ground ginger with juicy pieces of beef and a sprinkling of fresh coriander.

Herby hake topped with fresh dill and parsley on a bed of roasted fennel and spring onions.

This zingy lemon and nut crusted fish is made with creamy macadamia nuts & fresh parsley, served alongside sweet potato.

A mindful twist on the takeaway favourite, we've packed our delicious sweet and sour pork with vibrant mangetout and yellow pepper and served it alongside nutty black rice.

This dish is a beautiful fusion of vibrant summer flavours. We serve harissa-spiced chicken with fresh orange slices and cucumber ribbons. To balance the hot harissa, we drizzle over a cooling turmeric, lemon and coconut sauce.

We've teamed smoked haddock with a creamy coconut quinoa packed with freshly shelled garden peas.

This Chinese-style pork is stir-fried with garlicky spring onions, shiitake mushrooms, spicy chilli and shredded sweetheart cabbage. Served with a sweet, sticky and undeniably delicious honey tamari sauce.

We love Thai stir-fries. They’re always brimming with umami, thanks to the magical combination of tamari, honey and lime. With tender grass-fed heritage steak, brown rice and sprouting broccoli.