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

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

Smoky-sweet baharat whisks your palate to North Africa for this summery serve, starring our rich, pastured lamb mince. A quick pickle, made with vitamin K-containing cucumber, is super fresh; fluffy rice soaks up flavour.

Our Lincolnshire prawns are grown sustainably in seawater tanks in Lincolnshire. We simmer them in a creamy, aromatic coconut curry spiked with black mustard seeds and a Sri Lankan spice blend.

Smoked salmon slices are layered over golden brown celeriac and apple rostis and topped with a poached egg and a herby dressing.

A succulent steak paired with a delicious sweet potato baked egg and a shaved asparagus salad.

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

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.