Smoked salmon slices are layered over golden brown celeriac and apple rostis and topped with a poached egg and a herby dressing.

Succulent, flat iron steak and creamy potato salad, studded with pickled gherkins and chives – sometimes the simple, classic combos are best. But as ever, there’s a ‘mindful’ add: fresh garden salad, bursting with cherry tomatoes.

Fresh haddock fillets topped with sautéed mixed mushrooms, artichoke hearts, garlic, fresh parsley, fragrant thyme and tangy sundried tomatoes, alongside crushed potatoes.

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.

Juicy pork meatballs infused with chipotle, garlic and fresh coriander are served alongside a delicious Mexican-style rice loaded with sweetcorn, spinach and spring onions.

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

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.