This dish is all about the crowd-pleasing flavours. We plate up our chipotle paste-spiced vegan chilli – made using kidney beans, a source of fibre – with smashed, limey avocado and golden sweet potato fries.
We pan-fry juicy chicken breast coated in our house-blend Mexican spice and serve with a refreshing black bean salsa loaded with bright sweetcorn, juicy British tomatoes and red pepper. Finished with coriander and cooling avocado.
Chicken thighs are used in this summery Mindful Chef recipe which can be cooked in the oven or on the barbecue. Served with homemade garlic wedges, a creamy apricot harissa and coconut yoghurt dip and a crunchy slaw.
Chunky nuts, toasty sesame, warm spices – we’re addicted to the robust flavours of dukkah, an Egyptian-style seasoning. Here its savoury punch is the perfect foil for ripe peach, crisp little gem and tender heritage pork.