This creamy sun-dried tomato courgetti is paired with hot smoked salmon, a pinch of chilli flakes and Tenderstem broccoli.

Succulent pork loin simmered with barbecue butter beans and spinach, alongside sweet potato fries and roasted tenderstem broccoli.

We love ezme – a Turkish-inspired paste with tomatoes, peppers and tart pomegranate molasses – and especially in this quick, sustainably sourced trout dish. We toss it with chickpeas and olives then serve on vitamin K-dense spinach.

A responsible alternative to cod, fresh coley has a delicate flavour that pairs well with dukkah; an Egyptian spice blend packed with dry-roasted nuts and sesame. Served with a floral rose harissa and roasted black garlic.

Juicy oven baked pork tenderloin with sauce vierge, a French sauce made with chopped tomatoes, basil, lemon and olive oil.

Figs add a burst of sweetness to the warming blend of Baharat spices, coating the chicken.

Warming garlic, zingy ginger, fresh coriander – these meatballs, made with heritage pork, have real wow-factor. We simmer them in a crowd-pleasing, coconut-rich green curry broth, bursting with vitamin-rich veg. Black rice adds contrasti...

Oven-baked pesto coated haddock is served with aubergine ratatouille and delicious quinoa.