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.
Ripe peaches, roasted pecans and generous slices of creamy avocado add a sunshiney spin to this fill-you-up salad. We toss through chickpeas for extra fibre, add Tenderstem for essential greens and drizzle with sweet balsamic.