Dairy Free Party Food

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

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Sweet roasted peppers and aubergines, with dates and a blend of Moroccan spices.

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Slow-cooked lamb shanks with a red wine and rosemary jus

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

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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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An Asian-inspired, easy-to-carve, boneless, higher-welfare duck with a handmade mango, ginger and lemongrass stuffing and a sticky soy and five-spice glaze.

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

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Two butterflied sea bass stuffed with roasted fennel and dill, garnished with lemon and ready to cook from frozen.

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Chinese five spice roasted duck from Silver Hill, with shredded carrot and spring onion in a ginger, plum and orange sauce.

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Sustainably-sourced salmon and coley with a fragrant mix of lemongrass, ginger and Thai spices.

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

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