An elegant dish with hot smoked salmon layered over courgette ribbons, sugar snap peas, baby potatoes and cherry tomatoes. Finished with with a creamy but dairy-free yoghurt and dill dressing.

This creamy sun-dried tomato courgetti is paired with hot smoked salmon, a pinch of chilli flakes and Tenderstem broccoli.

This colourful salad showcases succulent Norfolk-bred free-range chicken. We serve it with mixed salad leaves, fresh mango and a creamy tikka masala spiced sauce. Protein rich lentils lend the dish a hearty, comforting twist.

We've paired a succulent seared steak with a medley of spring vegetables including sweet baby carrots, crisp sugar snap peas and bright red radishes.

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.

When the family’s craving a stir-fry, this delivers: sustainable salmon joins mineral-rich buckwheat noodles, sweet carrot and a glut of greens. We sprinkle over furikake: a Japanese blend of sesame seeds, nori and zingy shiso.

A perfectly balanced composition of black sesame, pan-fried salmon, crunchy fresh veg, and sweet juicy mango. Served on brown rice with a tangy lime, honey and chilli dressing. Always a customer favourite.