Smoked mackerel nicoise with dill quinoa
We've given the classic nicoise a twist with pan-fried smoked mackerel, alongside tender green beans and delicious black olives.
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Date Night
Post Workout
Spicy tofu & miso noodle ramen with sea...
We've used rich brown miso paste to our fragrant chilli tofu ramen, and added salty seaweed, dark green cavolo nero and fibre-rich buckwheat noodles.
GET STARTEDMediterranean artichoke & citrus lentils
Bring the Med to your table with this light, bright green salad – featuring buttery artichoke, savoury lentils, juicy olives and crisp pine nuts. To finish, we drench in a zingy Dijon and cider vinegar dressing.
GET STARTEDAsian beef soup with courgetti & cashews
Our Asian beef broth is infused with fresh ginger and garlic, packed with courgetti and topped with sliced seared grass-fed beef, sprinkled with crunchy cashews.
GET STARTEDSpicy tofu bibimbap with rainbow chard
We love the dynamic flavours of Korean cuisine. Our spin on bibimbap features nutritious brown rice, sweet carrot ribbons and satisfying chunks of tamari-dressed tofu. Rainbow chard and creamy avocado slices are your essential greens.
GET STARTEDSpanish cod, chickpeas & roasted peppers
An easy midweek dish, this sustainably-sourced cod is baked with lemon zest before being served Spanish-style: on a warming chickpea stew instead of rice. The perfect balance between fresh and hearty.
GET STARTEDItalian Meatballs & penne with beef tom...
Our grass-fed beef and basil meatballs are pan cooked then simmered in an authentic Italian garlic and sundried tomato sauce. Served with brown rice penne pasta and a beautiful beef tomato and red onion salad with tangy balsamic dressing.
GET STARTEDPulled barbecue jackfruit & avocado salsa
We love jackfruit for its versatility in vegan dishes. We simmer it in a sweet, smoky barbecue sauce, then shred the jackfruit to give a meaty texture. Served alongside creamy avocado and brown rice.
GET STARTEDTeriyaki salmon, spinach & choi sum
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.
GET STARTEDHoney & ginger salmon with rainbow slaw
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.
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