Sides

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

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Layers of thinly sliced potatoes baked in a mature Cheddar cheese and double cream sauce.

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

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Red cabbage and bramley apples slowly braised in red wine and redcurrant jelly.

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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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A medley of cavolo nero, sliced green beans and sautéed cabbage with a subtle herb dressing of parsley and chives.

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British parsnips tossed in Italian-style hard cheese, polenta and cracked black pepper.

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An exclusive higher welfare sausage meat from Speldhurst butchers, blended with orange-soaked apricots and a hint of ginger.

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Cumberland chipolatas wrapped in unsmoked streaky bacon.

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Hand-cut carrots glazed with marmalade, orange and thyme.

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

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Sausagemeat stuffing with leeks, herbs and chestnuts, wrapped with streaky bacon.

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Sautéed Brussels sprouts and sliced buttered leeks with parsley.

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Light and fluffy couscous with oven roasted vegetables and mint

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

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Comforting creamy spinach with garlic and a pinch of nutmeg.

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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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Higher-welfare chicken breast with sultanas and apricots in the classic, creamy and mild curry sauce, topped with coriander and flaked almonds.

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Quinoa and soya beans with almonds, cashews and coriander.

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A vibrant couscous salad with dried apricots, sultanas, grilled red peppers and a squeeze of lemon juice.

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A zesty giant couscous salad with grilled peppers, edamame beans, chickpeas, and a mix of sunflower and pumpkin seeds.

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

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

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

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Whole cranberries cooked slowly with orange juice, port and spices.

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Crisp pastry rolls filled with shredded duck and oriental vegetables with hoisin sauce and five spice.

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Four handcrafted crispy rolls filled with shredded vegetables, sweet chill, soy and ginger.

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

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Bombay-spiced potatoes topped with a sweet onion chutney with turmeric, cumin, coriander and nigella seeds.

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Soft, slow-cooked yellow split peas with turmeric, garlic, tomatoes and coriander.

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Chickpeas in a creamy sauce spiced with garam masala, fennel and cumin, with tomatoes, garlic, ginger and coriander.

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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 tikka-spiced chicken, sweet potato, red pepper 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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Basmati rice with coconut milk, kaffir lime leaf, lemongrass and coriander.

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