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

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Roasted red peppers with sliced and crumbled goat’s cheese in a deep, free range egg quiche.

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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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Delicate Scottish smoked salmon pinwheels filled with a cream cheese and smoked salmon pâté, lightly seasoned with lemon juice and black pepper.

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Garlic and thyme sauteed wild and portobello mushrooms, kale, Brie and caramelised red onion chutney, wrapped in puff pastry.

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Beef sirloin, aged for 21 days, with a herby smoked back bacon stuffing and a porcini-infused red wine jus.

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Slow-roasted boneless British lamb shoulder with handmade stuffing and a port, orange and cranberry jus.

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An open-topped pie filled with British turkey, carrots and parsnips in a rich gravy, wrapped in all-butter shortcrust pastry, and finished with a crispy sage and onion crumb.

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Part-boned, higher-welfare duck from Silverhill Farm, with an orange, cranberry, prune and sausagemeat stuffing.

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Pearl barley, quinoa, tahini and roasted butternut squash wrapped in puff pastry, topped with pickled red onions and pumpkin seeds.

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Two slow-cooked duck and British venison puff-pastry pies, with caramelised lardons, celeriac, red wine and port.

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Light and airy soufflés with a melt-in-the-middle lobster thermidor sauce, topped with lobster and a dill crumb.

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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. Includes a handmade port and red onion chutney.

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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 crumb topping.

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

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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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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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Higher-welfare pork sausagemeat with honey & mustard, wrapped in puff pastry and sprinkled with poppy seeds.

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Spiced butternut, leeks and smashed chickpeas with sage, miso and a touch of chilli, wrapped in puff pastry.

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

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

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

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

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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.

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A generous salmon fillet topped with spinach, lemon, crème fraiche and dill, wrapped in all-butter puff pastry.

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Salmon fillets filled with spinach, lemon, crème fraiche and dill, wrapped in all-butter puff pastry and glazed with dill and juniper.

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Sustainably-caught rainbow trout with a tarragon and lemon crumb, slow-cooked fennel, cherry tomatoes and roasted new potatoes.

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

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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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Roasted squash and balsamic beetroot layered with garlic spinach, slow-cooked leeks, and chickpeas, wrapped in crisp puff pastry.

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

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

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

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A smooth, rich handmade duck liver paté with lightly-spiced poached plums.

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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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4 crisp pastry rolls, filled with shredded duck and oriental vegetables with hoisin sauce and five spice.

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4 handcrafted samosas filled with aromatic spiced lamb, onions and peas.

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Thai-style sweetcorn fritters with lime, chilli, lemongrass and spring onion.

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4 handcrafted crispy rolls filled with shredded vegetables, soy, ginger and five spice.

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The taste of the iconic Japanese curry in a crispy panko-breaded bite, with higher-welfare British chicken breast, ginger, garlic, coconut, soy sauce and spices.

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