We've roasted fennel and orange to complement the delicate flavour of trout, and added curly sweet potato crisps and a sprinkle of chopped red chilli.

Kids can’t resist these classic stuffed peppers, brimming with rich grass-fed beef, simmered with herbs and sweet sundried tomato paste. We serve on a fill-you-up bed of brown rice and sneak in greens with salad.

Pan-fried haddock with artichoke hearts on a bed of cannelini beans with a herby parsley and dil sauce.

Our extra-tender heritage lamb comes from animals grazed on wild pasture. Cubed and marinated in Mediterranean spices, it’s then chargrilled on skewers and served with a refreshing Greek-style salad.

A creamy hot smoked salmon fish pie, topped with a light carrot mash and packed with tender green beans and sautéed leeks in a coconut mustard sauce with a squeeze of lemon juice.

The sauce is all classic: sweet red pepper, earthy mushroom and juicy grass-fed beef meatballs bubble away in a rich tomato sauce. But the base is light and healthy: think fresh courgetti, rather than pasta.

A seasonal classic. Wild British venison, tangled sautéed leeks, crushed potatoes and a mushroom and spinach sauce. Wild venison is very sustainable and has a rich, gamey flavour.

This version of Coronation Chicken is dairy-free and uses juicy red grapes instead of dried apricots. It’s served warm on quinoa with sugar snap peas, giving this dinner a distinct summer feel.