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.

Glazed in a sweet-sour honey and tamari sauce, our sticky, free-range chicken thighs taste totally indulgent. Zingy pickled cucumber adds brightness, while our ‘mindful’ spin on egg fried rice lends fibre and vitamins.

This colourful salad showcases succulent Norfolk-bred free-range chicken. We serve it with mixed salad leaves, fresh mango and a creamy tikka masala spiced sauce. Protein rich lentils lend the dish a hearty, comforting twist.

We've paired a succulent seared steak with a medley of spring vegetables including sweet baby carrots, crisp sugar snap peas and bright red radishes.

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

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.