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.

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.

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