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Higher-welfare British chicken with edamame beans, julienne carrot, sweetheart cabbage and egg noodles, in a ginger and tamari soy sauce.
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Italian Chiferri pasta with a beef & red wine ragu, finished with Parmesan, Barber’s mature Cheddar and cherry tomatoes.
A mild Thai curry sauce with higher-welfare British chicken breast, rice noodles, edamame beans, spring onions and courgettes.
Slow-cooked, shredded beef in a soy and ginger sauce with rice noodles, edamame beans and stem broccoli, topped with sesame seeds.
Tender higher-welfare British chicken with cauliflower and red pepper in a mild coconut sauce, with pilau rice and toasted flaked almonds.
Higher-welfare British chicken breast in a gently spiced lemon, oregano and thyme-infused sauce with rice, chickpeas and baby spinach.
Ultimate comfort food: macaroni, cauliflower florets, leeks, chives and Dingley Dell ham in a light, vintage Cheddar cheese sauce.
Salmon with a lime, chilli, soy sauce and mint dressing, with pearl barley, red quinoa and edamame beans.
Jerk-spiced, higher-welfare chicken thigh in a ‘rundown’ coconut sauce with rice, peas and pineapple salsa.
King prawns, coconut and mango noodles with green beans, finished with chilli and a squeeze of lime.
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