COOK Classics

Marinated chicken pieces in a white wine and sherry sauce with mushrooms and peppers. Details >

Sweet roasted vegetables, aubergines, ginger and a blend of Moroccan spices. A Gold Taste Award Winner. Details >

Minced beef braised in red wine layered with white pasta and bechamel sauce, with red pesto, basil and a hint of nutmeg. Details >

Tender leg of lamb pieces braised in Moroccan spices with apricots, dates and chickpeas. A Gold Taste Award Winner. Details >

Whole legs of lamb are minced at the Kitchen and the meat braised until tender with onions, garlic, rosemary, chopped tomatoes and mint, then layered with sliced potatoes, roasted aubergines and a bechamel sauce. Details >

Naturally smoked haddock, bacon, broccoli and sweetcorn in a Creole-style white wine sauce with a hint of chilli, topped with sweet potato. Details >

Salmon fillet and asparagus in a creamy white wine and herb sauce, topped with buttered, sliced potatoes and a regato cheese crumb topping. Details >

Strips of silverside beef are pan-fried then slow cooked for three hours in beef stock and white wine, before thyme, mushrooms and a good slug of brandy are added. Details >