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

The subtle game flavours from our pheasant breasts are complimented by creamy leeks with dijon mustard, sweet celeriac and apple mash and a side of roasted carrots.

Goa is famous for its fish curries. To recreate one, we use sustainably sourced haddock landed in the UK and simmer it in a spicy coconut-tomato sauce. Served with a mild cauli rice sprinkled with toasted flaked almonds.

Here’s a fish dish to impress: sustainably sourced, flaky cod, topped with a crunchy walnut and herb crumb. Creamy baby potatoes are tossed in a zingy garlic, mustard and lemon vinaigrette; cherry tomatoes add fibre.

Our sustainably sourced cod tastes great with an Italian twist: fragrant herbs, chopped tomato, juicy courgette and plump black olives. We bake it until deliciously flaky, then serve on a fluffy quinoa base

Fresh mango adds a delicious sweetness to the tangy lime in our spicy salsa. We keep the skin on our haddock before coating it in our jerk style rub for extra flavour and texture.

Our saffron-infused brown rice risotto is topped with baked cod and sweet roasted tomatoes which are rich in lycopene, found to lower cholesterol, protect skin and boost immunity.

Smoky chipotle, creamy black beans and vitamin C-rich red peppers bubble away deliciously to create a savoury, Mexican-style chilli. Shredded free-range chicken thighs add protein; a zesty avocado salsa brings decadence and freshness.