Fresh salmon fillets pan-fried in a homemade honey teriyaki sauce and served with double greens: tender wilted choi sum and spinach. Rounded off with quinoa and ribboned spring onions.

We marinate bite-sized pieces of fresh salmon in a sweet ginger sauce then thread them on skewers and pan-fry until golden. Served with a crunchy rainbow slaw, brown rice and honey lime dressing.

Delicate plaice parcels, packed full of flavour from a Mediterranean mix of sundried tomatoes, capers and black olives.

This warming bowl is packed with Mexican flavours, and loaded with chicken and black beans, a delicious combo.

Herby hake topped with fresh dill and parsley on a bed of roasted fennel and spring onions.

This dish is a beautiful fusion of vibrant summer flavours. We serve harissa-spiced chicken with fresh orange slices and cucumber ribbons. To balance the hot harissa, we drizzle over a cooling turmeric, lemon and coconut sauce.

We've teamed smoked haddock with a creamy coconut quinoa packed with freshly shelled garden peas.