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Layers of roasted peppers, mushrooms, courgettes and spinach between Italian pasta sheets with a light, crème fraiche and mascarpone sauce.

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A slow-cooked ragu of beef and pork layered between sheets of Italian pasta, with béchamel sauce and a West Country Cheddar topping.

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Cod and smoked haddock in a classic, white roux sauce with lemon, parsley and chives. Topped with fluffy, buttery and parsley mash and finished with a crispy crumb and lemon zest.

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Slow-cooked, minced beef with red wine, thyme, celery and carrots, topped with a rich, buttery mash and mature Cheddar cheese.

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Roasted new potatoes and higher-welfare British chicken in a zesty lemon and tarragon sauce, topped with golden filo pastry.

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Slow-cooked lamb with chickpeas, spinach and sweet potato, dressed in North African spices, wrapped in golden filo pastry and topped with feta and cranberries.

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Higher-welfare British chicken and ham with sliced leeks in a cream and parsley sauce, encased in handmade shortcrust pastry.

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A lovely deep quiche made with egg and mascarpone cheese and packed with gammon, sundried tomatoes and onion.

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Sweet roasted peppers and slices of goat’s cheese in a deep, free-range egg quiche.

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Generous flakes of kiln-roasted sustainable salmon in an egg and mascarpone quiche with baby spinach leaves, horseradish and dill.

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A crustless quiche of kiln-roasted salmon and baby spinach, with dill, horseradish, mascarpone and West Country Cheddar.

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Tender top rump beef, with Portobello mushrooms and shallots, cooked slowly with Merlot wine and wrapped in all-butter, shortcrust pastry.

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Leg of lamb, slow-cooked to perfection with chickpeas and an authentic blend of Moroccan spices, garnished with almond flakes.

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Hand-rolled balls of minced beef and pork, seasoned with red pesto, chilli and garlic, served in a rich tomato sauce.

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A rich, slow cooked chilli with minced beef, kidney beans and a bit of a kick.

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Slow-cooked top rump steak, smoked bacon, mushrooms and caramelised baby onions with plenty of Merlot wine.

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Cherry tomatoes, red peppers and baby spinach on a red onion and sweet pepper chutney base, with a vegan-friendly béchamel sauce and wrapped in a golden puff pastry case.

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Caramelised onions in shortcrust pastry, topped with Swiss cheese and thyme.

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A whole French camembert wrapped in golden puff pastry and topped with garlic, rosemary and honey. Perfect for sharing with crusty bread.

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Scottish salmon glazed with wholegrain mustard, lemon and dill, topped with lemon slices

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Handmade rosemary focaccia filled with Taleggio cheese and bacon topped with cherry tomatoes and olives.

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A savoury Tatin with layers of potato and courgette, topped with crème fraiche, mozzarella and pesto, finished with red pepper and semi-dried tomato.

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Cellentani pasta with a red pepper pesto, topped with mozzarella pearls, sunflower seeds and roasted red pepper, finished with a drizzle of basil oil.

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A zesty giant couscous salad with grilled peppers, edamame beans, chickpeas, and a mix of sunflower and pumpkin seeds.

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A Wiltshire-cured gammon from Dingley Dell: coated with honey and mustard, studded with cloves.

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Semi-dried tomatoes, pesto, feta cheese, red onion and pine nuts wrapped in crisp puff pastry with basil and oregano.

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Inspired by the traditional Greek Spanakopita, a crispy filo pastry case filled with spinach, feta, ricotta and lemon zest, topped with pine nuts, dill and sunflower seeds.

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Shredded higher-welfare roast duck with our handmade hoisin sauce, wrapped in puff pastry and sprinkled with sesame seeds.

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Puff pastry rounds filled with goats cheese, green basil pesto and semi-dried cherry tomatoes

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Free-range egg frittatas with kiln-roasted salmon, semi-dried tomato, mature Cheddar cheese, dill and horseradish.

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Crisp puff pastry topped with a homemade tomato and red pepper jam, semi-dried tomatoes and pine nuts.

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Higher-welfare British chicken with the classic Thai flavours of lime leaves, lemongrass and ginger.

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Higher-welfare chicken breast with sultanas and apricots in the classic, creamy and mild curry sauce, topped with pumpkin and nigella seeds.

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A smooth, handmade wild mushroom paté finished with truffle oil.

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Handmade paté made with British chicken livers, balsamic vinegar and herbs. Beautifully smooth. Perfect as a starter or canapé.

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A smooth, rich handmade paté made with roast Scottish salmon with a twist of citrus.

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Feta cheese blended with chickpeas, tomato and red pepper, wrapped in buttery puff pastry and sprinkled with cheese.

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Higher-welfare pork sausagemeat with bacon and sage, wrapped in buttery puff pastry and sprinkled with poppy seeds

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A terrine of Scottish smoked salmon cooked three ways – roast flakes surrounded by a delicate salmon and dill mousse, topped with smoked slices.

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A vibrant couscous salad with dried apricots, sultanas, grilled red peppers and a squeeze of lemon juice.

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