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Food Group Food Group
  • Chicken
  • Pork
  • Fish
  • Vegan
  • Lamb
  • Beef
  • Shellfish
Cuisine Cuisine
  • Asian
  • British
  • Caribbean
  • Chinese
  • European
  • French
  • Indian
  • Italian
  • Japanese
  • Mexican
  • Middle Eastern
  • North African
  • South American
  • Australian
  • Mediterranean
  • West African
Season Season
  • Spring
  • Summer
  • Autumn
  • Winter
Cooking Time Cooking Time
  • 20mins
  • 30mins
  • 45mins
Special Special
  • Easy
  • Date Night
  • One Pot
  • Christmas
  • Low Carb
  • Post Workout
  • Low Calorie
  • High Protein
Australian Italian Easy Christmas

Creamy tomato & hot smoked salmon courg...

This creamy sun-dried tomato courgetti is paired with hot smoked salmon, a pinch of chilli flakes and Tenderstem broccoli.

30 mins
487 cals
8.88 pp
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Pork barbecue beans & sweet potato fries

Succulent pork loin simmered with barbecue butter beans and spinach, alongside sweet potato fries and roasted tenderstem broccoli.

25 mins
652 cals
7.00 pp
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Pork tenderloin, sauce vierge & asparagus

Juicy oven baked pork tenderloin with sauce vierge, a French sauce made with chopped tomatoes, basil, lemon and olive oil.

30 mins
613 cals
7.00 pp
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GET STARTED

Basil pesto haddock & aubergine ratatou...

Oven-baked pesto coated haddock is served with aubergine ratatouille and delicious quinoa.

30 mins
441 cals
6.00 pp
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Balsamic mushrooms & stuffed shallots

These rich balsamic glazed mushrooms are the perfect partner to our roasted stuffed shallots, packed with sunflower seeds and hazelnuts.

30 mins
541 cals
5.50 pp
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Charred cauliflower steak & Brazil nut ...

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.

25 mins
534 cals
5.38 pp
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Courgette, mushroom & bechamel lasagne

We've adapted the classic bechamel sauce to create a creamy vegan, gluten-free version using Rude Health's almond milk, for a nutrition-packed lasagne.

30 mins
578 cals
7.00 pp
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Baked cod with tomato arrabbiata

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

30 mins
886 cals
7.00 pp
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Smoked mackerel nicoise with dill quinoa

We've given the classic nicoise a twist with pan-fried smoked mackerel, alongside tender green beans and delicious black olives.

25 mins
568 cals
6.38 pp
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GET STARTED

Mushroom, cranberry & chestnut roast

Our festive vegetarian roast is made with chopped chestnuts, cannellini beans, mushrooms, carrot mash and herbs, served with a tangy homemade cranberry sauce.

45 mins
509 cals
6.00 pp
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