South of France flavours, delivered to your table. A warm caper, parsley and tomato sauce is spooned over sustainably sourced cod, its skin pan-fried ‘til crisp. Crushed new potatoes are tossed with fresh-cut spring onion.

The subtle game flavours from our pheasant breasts are complimented by creamy leeks with dijon mustard, sweet celeriac and apple mash and a side of roasted carrots.

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.

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

Fresh mango adds a delicious sweetness to the tangy lime in our spicy salsa. We keep the skin on our haddock before coating it in our jerk style rub for extra flavour and texture.

Smoky chipotle, creamy black beans and vitamin C-rich red peppers bubble away deliciously to create a savoury, Mexican-style chilli. Shredded free-range chicken thighs add protein; a zesty avocado salsa brings decadence and freshness.

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