Succulent, flat iron steak and creamy potato salad, studded with pickled gherkins and chives – sometimes the simple, classic combos are best. But as ever, there’s a ‘mindful’ add: fresh garden salad, bursting with cherry tomatoes.
Paired with creamy cannellini beans and sweet sun-dried tomato, our cauliflower ‘steaks’ – a source of immune system-boosting vitamin C – are satisfyingly smoky and charred to perfection. We drizzle them with a lemony Brazil nut pesto.
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