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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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Scottish salmon glazed with wholegrain mustard, lemon and dill, topped with lemon slices
A Wiltshire-cured gammon from Dingley Dell: coated with honey and mustard, studded with cloves.
Slow-cooked lamb shanks with a red wine and rosemary jus
Pearl barley, quinoa, tahini and roasted butternut squash wrapped in puff pastry, topped with pickled red onions and pumpkin seeds.
In Stock 3 Sep
Sustainably-caught rainbow trout with a tarragon and lemon crumb, slow-cooked fennel, cherry tomatoes and roasted new potatoes.
Sweet roasted peppers and aubergines, with dates and a blend of Moroccan spices.
Higher-welfare, part-boned duck from Silverhill farm, filled with an orange, cranberry, prune and sausagemeat stuffing.
In Stock 29 Oct
Chinese five spice roasted duck from Silver Hill, with shredded carrot and spring onion in a ginger, plum and orange sauce.
Sustainably-sourced salmon and coley with a fragrant mix of lemongrass, ginger and Thai spices.
Crisp puff pastry topped with a homemade tomato and red pepper jam, semi-dried tomatoes and pine nuts.
Higher-welfare British chicken with the classic Thai flavours of lime leaves, lemongrass and ginger.
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