A creamy mushroom, shallot and kale bake with nutritional yeast for a cheesy flavour and a sprinkling of toasted ground hazelnuts. The winter salad alongside is packed with sautéed Brussels sprouts, sweet pomegranate seeds and crunchy wa...
Invented at the famous Waldorf-Astoria hotel in New York City, our version of this chicken and apple salad is tossed with vinaigrette dressing and cashew butter instead of the customary mayonnaise. Perfect for summer.
These delicate salmon fillets are served with tender, farm-fresh asparagus over quinoa with a poached free-range egg. A light sprinkling of Cornish seaweed adds a complex, marine taste we can’t get enough of.
We use high-quality aged balsamic vinegar to glaze the chicken and leeks in this flavourful stew, which is served over rosemary-scented cauliflower mash for a light but satisfying alternative to potatoes.