Sides

Roasted cauliflower florets in a rich cheese sauce made with vintage and mature Cheddar, topped with roasted cauliflower stem, and a cheese and parsley crumb.

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Layers of thinly sliced potatoes baked in a cream and garlic sauce topped with mature Cheddar cheese.

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The festive essential with a maple syrup, garlic and thyme dressing.

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Hand-cut carrots roasted with a marmalade, orange and rosemary dressing.

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British parsnips tossed with pure Canadian maple syrup and thyme.

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A traditional bread sauce made with breadcrumbs, onion, thyme, bay and cloves.

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Cranberries cooked slowly with orange juice, port and spices.

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A gently spiced apricot, ginger and higher-welfare sausagemeat stuffing from Speldhurst butchers.

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Higher-welfare sausagemeat stuffing from Speldhurst butchers with cranberries, leeks, herbs and chestnuts, wrapped in streaky bacon.

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Cumberland chipolatas from Speldhurst butchers wrapped in streaky bacon.

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A rich, slow-cooked gravy made from a sauteed vegetable and thyme mirepoix, made with British chicken and beef stock.

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A rich, slow-cooked roasted vegetable gravy gently simmered with bay, rosemary and thyme.

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Mashed potato, cream, butter, sea salt and cracked black pepper.

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Crisp and fluffy British potatoes roasted in rapeseed oil with a touch of salt.

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Sauteed leeks and plump peas with lemon, basil and parsley butter.

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Cavolo nero, green beans and Savoy cabbage sautéed with garlic, parsley and chives.

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Red cabbage and Bramley apples slowly braised in red wine with juniper berries and a little white wine vinegar.

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Comforting creamy spinach with garlic and a pinch of nutmeg.

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Light and fluffy couscous with oven roasted vegetables and mint

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Plain rice is the perfect thing to balance the richer curry dishes.

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Our 'grown-up' garlic bread - is a rustic ciabatta with a satisfying amount of garlic running through it.

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Japanese-style dumplings filled with water chestnut, cabbage, carrot, and shiitake mushroom.

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Carrots, water chestnuts, shiitake mushrooms and baby sweetcorn in a sesame, honey and garlic sauce.

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Five Higher-welfare British chicken wings in a sticky teriyaki glaze, topped with sesame seeds.

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Five Higher-welfare British chicken wings in a gochujang, soy and coriander glaze, with a hint of lime.

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Five Higher-welfare British chicken wings in a red Thai, ginger, lemongrass and soy sauce.

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Soy glazed broccoli and choi sum with rice vinegar, garlic and sesame seeds.

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The taste of the iconic Japanese curry in a crispy panko-breaded bite, with higher-welfare British chicken breast, ginger, garlic, coconut, soy sauce and spices.

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Thai-style sweetcorn fritters with lime, chilli, lemongrass and spring onion.

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Sustainably-sourced salmon and coley with a fragrant mix of lemongrass, ginger and Thai spices.

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The classic side dish of edamame beans in their pods, sprinkled with salt.

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Fried basmati rice with egg and peas, finished with soy sauce and garlic.

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4 crisp pastry rolls, filled with shredded duck and oriental vegetables with hoisin sauce and five spice.

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4 handcrafted crispy rolls filled with shredded vegetables, soy, ginger and five spice.

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Basmati rice with coconut milk, kaffir lime leaf, lemongrass and coriander.

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Roasted cauliflower and potatoes in a mild chilli and cumin tomato sauce.

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Speckled lentils and kidney beans slow-cooked with tomato, ginger, chilli and coconut cream.

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Spice-coated crispy roasted potatoes with chilli, fennel seeds and garam masala.

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Pieces of Paneer cheese, fried gently with spices and mixed with spinach, onions and natural yoghurt.

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Four crispy bhajis made with onion, gram flour and a blend of aromatic spices.

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4 handcrafted samosas filled with aromatic spiced lamb, onions and peas.

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Lovely handstretched naan breads to go with your curry.

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Two individual naan breads ready to cook from frozen.

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Fragrant Basmati rice with peas, flavoured with saffron, cardamom, cinnamon and cloves.

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