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From your local COOK
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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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Sweet roasted peppers and aubergines, with dates and a blend of Moroccan spices.
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.
Sustainably-caught rainbow trout with a tarragon and lemon crumb, slow-cooked fennel, cherry tomatoes and roasted new potatoes.
Higher-welfare, part-boned duck from Silverhill farm, filled with an orange, cranberry, prune and sausagemeat stuffing.
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.
