An elegant dish with hot smoked salmon layered over courgette ribbons, sugar snap peas, baby potatoes and cherry tomatoes. Finished with with a creamy but dairy-free yoghurt and dill dressing.

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.

Sweet teriyaki glaze and roasted pak choi meet our sustainably sourced salmon in this light dish, inspired by popular Asian flavours. We plate the fish up with healthy yellow pepper and spinach fried rice.