Classics

Scottish salmon, smoked haddock and king prawns in our classic, creamy sauce with white wine, lemon and parsley, topped with a smooth, buttery mash.

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Prime rump beef cooked slowly with chestnut mushrooms and a rich, brandy sauce.

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

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

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Salmon fillet and asparagus in a white wine and lemon zest sauce, topped with sliced potatoes and a Cheddar cheese crumb.

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Cod and chopped spinach baked in a classic Mornay sauce of mature Cheddar, cream and English mustard with a cheesy gratin top.

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A fillet of higher-welfare Scottish salmon topped with an indulgent crab, lemon and tarragon cream cheese, finished with a white crabmeat crumb.

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Marinated higher-welfare British chicken breast with mushrooms and peppers in a luxurious white wine and sherry sauce.

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Marinated higher-welfare British chicken breast in a creamy porcini and garlic sauce with bacon and roasted mushrooms.

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Two higher-welfare British chicken breasts in a classic Port and Merlot wine jus with roasted shallots and chestnut mushrooms.

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Quorn mince cooked in a rich, tomato, red wine and thyme sauce, topped with buttery mash, cheese and parsley.

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

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A classic, rich chilli made with Quorn mince, kidney beans and sweetcorn, garnished with spring onions.

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A hearty and warming chilli with cannellini, red kidney and black turtle beans in a smoky tomato sauce, topped with sweetcorn, sweet potato and coriander.

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An amazing blend of flavours and textures with toasted nuts, apricots, mushrooms and herbs, and a layer of red onion marmalade on top.

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Hearty and delicious: tender red lentils, mixed beans, roasted vegetables and green beans in a tomato and basil sauce.

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Spiced cauliflower and aubergine in a creamy tarka dhal, with lemon-soaked sultanas and pickled red onions.

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Roasted sweet potato with julienne carrot, cabbage and edamame beans in a katsu curry sauce, served with rice and finished with pumpkin seeds.

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Roasted mushrooms, aubergine and broccoli in a teriyaki sauce with jasmine rice and pickled cabbage slaw.

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

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Two succulent pieces of pork belly from Dingley Dell Farm with Bramley apples and roasted new potatoes, topped with a sage and parsley crumb.

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Higher-welfare British chicken and soft leeks in a delicate cream and white wine sauce, with tarragon, lemon and a little mustard.

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Grass-fed, minced lamb slow-cooked with red wine, rosemary, carrots and a touch of redcurrant jelly, topped with buttery mash and a rosemary and parsley crumb.

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Tender pieces of lamb's liver in red wine sauce garnished with onions and smoked back bacon.

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Sliced pork and leek sausages with new potatoes, bacon and leeks in an apple & mustard sauce.

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Higher-welfare British chicken leg and thigh with roasted leeks, swede and carrots, in a tomato, chicken and herb sauce.

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Slow-cooked leg of lamb with vegetables topped with sliced potatoes and rosemary.

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Tender leg of lamb with new potatoes in a rich gravy with mint and redcurrant jelly.

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A hearty stew of tender top rump beef and dark stout with Cheddar scone dumplings

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Speckled lentils slow cooked with lightly spiced leeks and pearl barley, topped with red onion chutney, thyme-roasted squash and sunflower seeds.

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Creamy spinach and Somerset Cheddar in an all-butter pastry case, topped with roasted butternut squash, feta and a pumpkin and sunflower seed crumb.

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Roasted red peppers, tomatoes, aubergines and courgettes in an all-butter pastry case, topped with a Regato cheese, pine nut and basil crumb.

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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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A generous salmon fillet topped with beetroot duxelle and a dill & horseradish cream, wrapped in all-butter puff pastry.

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Prime fillet of beef with a Portobello and porcini mushroom duxelle and chicken liver pate, wrapped in crisp golden puff pastry.

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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, minced beef with red wine, thyme, celery and carrots, topped with a rich, buttery mash and mature Cheddar cheese.

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Minced beef and plenty of veg with a Cheddar cheese topping.

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Speldhurst pork and leek sausages with bacon, tomatoes and roast potatoes

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Salmon and Coley with sweetcorn, peas, and a potato, sweet potato and butternut mash.

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