Inspired by Persian flavours, these succulent chicken thighs are baked with a bold, bright mix of cinnamon, cumin and sumac. Served with pomegranate-studded brown rice, flaked almonds and
roasted tenderstem broccoli.
These delicate salmon fillets are served with tender, farm-fresh asparagus over quinoa with a poached free-range egg. A light sprinkling of Cornish seaweed adds a complex, marine taste we can’t get enough of.