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.
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
We use sustainably sourced coley – prized for its full, chunky flakes – in this fragrant one-pot dish. Brightened with antioxidant-rich turmeric and studded with red lentils, the curry is enriched with silky coconut milk.