Award Winning Main Meals

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

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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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Layers of roasted peppers, mushrooms, courgettes and spinach between sheets of Italian pasta with a light crème fraiche and mascarpone sauce.

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An indulgent macaroni cheese with vintage West Country Cheddar and smoked bacon, topped with a crispy garlic and parsley crumb.

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Pieces of silverside beef and roasted mushrooms in a creamy sherry, brandy and paprika sauce.

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Microwave Only Creamy risotto with basil, mozzarella, mascarpone and white wine, topped with semi-dried tomatoes, pine nuts and a knob of lemon and parsley butter.

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Higher-welfare British chicken and ham with sliced leeks in a cream and white wine sauce, topped with melt-in-the-mouth shortcrust pastry.

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Marinated higher-welfare British chicken breast in a white wine and mustard sauce with caramelised red onions.

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Sliced Portobello mushrooms with celeriac, baby spinach, pine nuts and a white wine and garlic cream, wrapped in crisp puff pastry.

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Layers of higher-welfare British chicken in a rich tomato sauce, and mushrooms and spinach, with béchamel topped with mature Cheddar and basil.

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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.

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A warming Thai curry made with marinated higher-welfare British chicken breast, red peppers, coconut milk, tamarind and kaffir lime leaf.

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Plump, sustainably-sourced king prawns in a light, fragrant turmeric and coconut sauce with spinach and curry leaves, topped with sweet mango and chilli.

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Sweet roasted peppers and slices of 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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Prime rump beef cooked slowly with chestnut mushrooms and a rich, brandy sauce.

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Naturally smoked haddock, bacon, broccoli and sweetcorn in a creamy fish sauce topped with sweet potatoes.

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Ribe risotto rice, shredded higher-welfare British chicken, smoky bacon and peas with a mascarpone and crème fraîche sauce with white wine, garlic and lemon.

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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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Higher-welfare British diced chicken breast marinated with lemon and garlic in a basil pesto and mascarpone sauce, with semi-dried cherry tomatoes.

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A higher-welfare British chicken crown with a handmade sausagemeat, bacon and herb stuffing, and an English sparkling wine and orange sauce.

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A rich, slow-cooked Bolognese sauce with minced beef and pork, served with Italian spaghetti and finished with Regato cheese.

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Creamy risotto made with Portobello, cup and chestnut mushrooms, topped with a knob of lemon and sage butter.

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Roasted courgettes, aubergines and halloumi with cannolicchi pasta in a spicy tomato sauce, topped with crumbled feta.

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With tarragon and peas in a white wine sauce.

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Roasted Veg, Lentils & Kale with sweet potatoes and parsnips in a tomato and red wine sauce

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Ham Hock & Leek in a cream sauce topped with wholegrain mustard mash

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Chicken & Portobello Mushroom cooked with white wine, thyme and cream.

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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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A fragrant cashew and coconut sauce with higher-welfare British chicken breast, green beans and toasted cashews.

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A classic mild Thai curry made with higher-welfare British chicken breast, green peppers, coconut milk, kaffir lime leaf, lemongrass and coriander.

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A mild, sweet curry of cauliflower florets, chickpeas and baby spinach cooked in a coconut, almond and yoghurt sauce.

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Oven roasted peppers with cauliflower and spinach in a gently spiced chickpea and lentil sauce.

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A creamy Indonesian-style curry with roasted vegetables, green beans and toasted cashews. Flavours of coconut, tamarind, coriander, lemongrass and garlic abound!

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A Murgh Makhani with a bit of kick, made with traditional spices, tomatoes, cream, and marinated higher-welfare British chicken breast.

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Diced leg of lamb, marinated in a mix of spices and yoghurt, cooked with tomatoes and plenty of onions. Fairly hot.

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A fragrant mild Thai curry infused with lemongrass, ginger and kaffir lime leaf, with higher-welfare British chicken breast.

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