French & Mediterranean Meals

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

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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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Tender higher-welfare strips of pork in a mustard, sherry and crème fraiche sauce with chestnut mushrooms and pickled red onions.

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Higher-welfare British chicken cooked on the bone with red wine, pearl onions, mushrooms and streaky bacon.

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Shell-on crevettes, king scallops, whole langoustines and king prawns with a classic lemon, caper and parsley butter.

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King and queen scallops, langoustine tails, king prawns and salmon with buttered leeks and sliced potatoes in a rich thermidor sauce, topped with crisp puff pastry.

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A Spanish-inspired cassoulet of king prawns, chargrilled artichoke hearts, green olives and cannellini beans in a chorizo, tomato and chilli sauce.

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Beef cheeks cooked ‘sous vide’ in a classic shallot, brandy, Madeira, cream and chestnut mushroom reduction.

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Slow-cooked leg of lamb in a rich tomato sauce with kale, cannellini beans, roasted red onions, cherry tomatoes and finely chopped preserved lemon.

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Roasted higher-welfare chicken leg cooked on the bone, in a classic Provençal sauce of shallots, white wine, tomatoes, olives and artichokes.

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Grass-fed minced lamb seasoned with cinnamon and mint, with layers of roasted aubergine, topped with potato slices and a creamy béchamel sauce.

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Layers of roasted aubergine and potatoes with a rich tomato sauce, lentils and a nutmeg bechamel, all topped with roasted cherry tomatoes.

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Caramelised bacon lardons and onions in a garlic, white wine and cream sauce with roasted sliced potatoes, topped with British Ogleshield cheese.

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Cannellini and butter beans in a rich and smoky tomato sauce, with red and yellow peppers and kale.

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Roasted confit duck leg served with baby spinach, red wine-braised lentils and higher-welfare lardons, finished with lemon and parsley.

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Confit duck leg in a juniper berry and orange zest sauce with cranberries.

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Higher-welfare British chicken breast, marinated in harissa, in a sweetly-spiced sauce with roast aubergines, chickpeas and almonds.

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Crisp puff pastry topped with British Bramley apples roasted in a caramel sauce.

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