Slow-cooked shredded turkey thigh in a rich thyme and winter vegetable gravy, sheets of Italian pasta, sage and onion béchamel, and a crisp Cheddar crumb.
Two puff pastry Pithivier pies filled with salmon, lobster and prawns in a rich, creamy Thermidor sauce with Gruyère, layered with sliced new potatoes.
Made with Barber’s mature Cheddar, Camembert and kale, topped with a caramelised red onion chutney, slices of Brie and finished with a chestnut, sage and onion crumb.
Handmade stacks of blended spinach and ricotta, with a layer of chargrilled aubergines and red peppers, topped with halloumi slices dressed with sesame and dill.
Slow-cooked beef with higher-welfare bacon lardons, chestnut mushrooms and caramelised pearl onions in a rich merlot sauce, encased in all-butter shortcrust pastry.
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.
