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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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Layers of higher-welfare British chicken in a rich tomato sauce, and mushrooms and spinach, with béchamel topped with mature Cheddar and basil.
Slow-roasted wild mushrooms, aubergines and lentils in a rich tomato sauce layered between Italian pasta with a vegan-friendly bechamel sauce, topped with pine nuts.
Layers of roasted peppers, mushrooms, courgettes and spinach between sheets of Italian pasta with a light crème fraiche and mascarpone sauce.
Sliced Portobello mushrooms with celeriac, baby spinach, pine nuts and a white wine and garlic cream, wrapped in crisp puff pastry.
Marinated higher-welfare British chicken breast in a creamy porcini and garlic sauce with bacon and roasted mushrooms.
Tender higher-welfare strips of pork in a mustard, sherry and crème fraiche sauce with chestnut mushrooms and pickled red onions.
Higher-welfare British chicken cooked on the bone with red wine, pearl onions, mushrooms and streaky bacon.
Prime rump beef cooked slowly with chestnut mushrooms and a rich, brandy sauce.
Chicken & Portobello Mushroom cooked with white wine, thyme and cream.
Pieces of top rump beef and roasted mushrooms in a creamy sherry, brandy and paprika sauce.
Slow-cooked top rump steak, smoked bacon, mushrooms and caramelised baby onions with plenty of Merlot wine.
Layers of roasted peppers, mushrooms, courgettes and spinach between Italian pasta sheets with a light, crème fraiche and mascarpone sauce.
A smooth, handmade wild mushroom paté finished with truffle oil.
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