Glazed in a sweet-sour honey and tamari sauce, our sticky, free-range chicken thighs taste totally indulgent. Zingy pickled cucumber adds brightness, while our ‘mindful’ spin on egg fried rice lends fibre and vitamins.

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

We love ezme – a Turkish-inspired paste with tomatoes, peppers and tart pomegranate molasses – and especially in this quick, sustainably sourced trout dish. We toss it with chickpeas and olives then serve on vitamin K-dense spinach.

A responsible alternative to cod, fresh coley has a delicate flavour that pairs well with dukkah; an Egyptian spice blend packed with dry-roasted nuts and sesame. Served with a floral rose harissa and roasted black garlic.

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

Figs add a burst of sweetness to the warming blend of Baharat spices, coating the chicken.

Warming garlic, zingy ginger, fresh coriander – these meatballs, made with heritage pork, have real wow-factor. We simmer them in a crowd-pleasing, coconut-rich green curry broth, bursting with vitamin-rich veg. Black rice adds contrasti...

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.