Succulent oven-baked pork loin with chunks of parsnip, onion and garlic with green beans and cherry tomatoes all drizzled in a herby sauce.

Juicy gammon steak with a fragrant coriander seed and fennel seed crust, served with a crispy apple, fennel and radish quinoa and roasted green beans.

Inspired by Mexico's national dish Mole Poblano, we add raw cacao to this recipe. The result is a rich, spicy shredded chicken sauce that's served with crispy sweet potato cubes and creamy avocado.

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.

We've served spicy cajun chicken alongside purple sweet potato mash, with a zingy salsa & creamy turmeric & coconut dressing.

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.