Midweek Favourites

A slow-cooked ragu of beef and pork layered between sheets of Italian pasta, with béchamel sauce and a West Country Cheddar crumb topping.

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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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Slow-roasted wild mushrooms, aubergines and lentils in a rich tomato sauce layered between Italian pasta with a vegan-friendly béchamel sauce, topped with pine nuts.

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Sweet roasted peppers and aubergines, with dates and a blend of Moroccan spices.

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

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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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Leg of lamb, slow-cooked to perfection with chickpeas and an authentic blend of Moroccan spices, garnished with almond flakes.

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Parmesan-crusted, higher-welfare British chicken breast with roasted new potatoes and tomatoes in a creamy spinach and red pepper sauce.

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

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

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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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Rich, cheesy, irresistible, made with vintage, West Country Cheddar. Comfort food at its finest.

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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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Italian spaghetti in an authentic, indulgent and creamy sauce made with egg yolk and Grana Padano, with smoked back bacon and a touch of parsley.

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Linguine topped with plump, sustainably-sourced king prawns in a lobster, crème fraiche and white wine sauce with semi-dried tomatoes, parsley and a squeeze of lemon.

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

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Higher-welfare British chicken breast, mushrooms and Italian cannolicchi pasta in a rich tomato and basil sauce topped with mozzarella.

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Halloumi cheese with roasted courgettes, yellow peppers and cherry tomatoes with cannolicchi pasta and a tomato and basil pesto sauce.

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Ultimate comfort food: macaroni, cauliflower florets, leeks, chives and Dingley Dell ham in a light, vintage Cheddar cheese 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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A rich, slow-cooked ragu of Quorn mince, red wine and tomato, served with wholewheat spaghetti and finished with cheese.

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Italian Chiferri pasta with a beef & red wine ragu, finished with Parmesan, Barber’s mature Cheddar and cherry tomatoes.

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

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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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Tofoo™ tofu, spring onions, and red and green peppers in a classic black bean sauce.

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Higher-welfare British chicken breast, spring onions, and red and green peppers in a classic black bean sauce.

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Egg noodles, higher-welfare British chicken breast with beansprouts, spring onion, tamari and oyster sauce.

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A take on the Cantonese classic with higher-welfare British chicken breast, sliced onion, peppers and pineapple.

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Tofoo™ tofu, egg noodles, shiitake mushrooms, edamame beans in a tamari, ginger and garlic broth.

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Higher-welfare British chicken thigh, shiitake mushrooms, choi sum and egg noodles in a tamari, ginger and garlic broth.

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Spiced beef tossed with stir-fried choi sum and Jasmine rice in a tamari, chilli and ginger sauce, topped with pickled red onions.

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Soy-marinated higher-welfare British chicken in a honey, ginger and garlic sauce with sesame-topped choi sum, yellow peppers and red onions.

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Diced leg of lamb, slow cooked with garam masala and cumin, with basmati rice and caramelised onions.

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

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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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Basmati rice with kimchi, shredded carrots, peas, sesame seeds and crispy onions.

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Higher-welfare British chicken breast in a gently spiced lemon, oregano and thyme-infused sauce with rice, chickpeas and baby spinach.

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Slow-cooked, shredded beef in a soy and ginger sauce with rice noodles, edamame beans and stem broccoli, topped with sesame seeds.

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