A Little Something for Spring

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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Layers of roasted peppers, mushrooms, courgettes and spinach between Italian pasta sheets with a light, crème fraiche and mascarpone sauce.

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

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

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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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Cod and smoked haddock in a classic, white roux sauce with lemon, parsley and chives. Topped with fluffy, buttery and parsley mash and finished with a crispy crumb and lemon zest.

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Slow-cooked, minced beef with red wine, thyme, celery and carrots, topped with a rich, buttery mash and mature Cheddar cheese.

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Slow-cooked, minced beef with red wine, thyme, celery and carrots, topped with a rich, buttery mash and mature Cheddar cheese.

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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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Higher-welfare British chicken and ham with sliced leeks in a cream and parsley sauce, encased in handmade shortcrust pastry.

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

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

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Higher-welfare British chicken breast marinated with yoghurt, lemon and paprika in a creamy tomato and coconut sauce.

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Marinated higher-welfare British chicken breast in a gently spiced and creamy coconut and almond sauce.

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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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Higher-welfare British chicken breast marinated in yoghurt, garlic and paprika in a spicy onion, tomato and red and green pepper sauce.

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King prawns in a mild curry sauce infused with fennel seeds, turmeric and lime leaf.

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Oven roasted peppers with cauliflower and spinach in a gently spiced chickpea and lentil sauce.

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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 creamy Indonesian-style curry with roasted vegetables, green beans and toasted cashews. Flavours of coconut, tamarind, coriander, lemongrass and garlic abound!

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An aromatic, green Thai curry with coconut milk, roasted butternut squash, red peppers, edamame beans and baby corn.

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Grass-fed minced lamb seasoned with cinnamon and mint, with layers of roasted aubergine, topped with potato slices and a creamy béchamel sauce.

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with nature-friendly British Beef.

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

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A warming Thai curry made with marinated higher-welfare British chicken breast, red peppers, coconut milk, tamarind and kaffir lime leaf.

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A fragrant mild Thai curry infused with lemongrass, ginger and kaffir lime leaf, with higher-welfare British chicken breast.

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Higher-welfare British chicken breast in oyster sauce, with tamari, peppers, spring onion and cashews.

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Higher-welfare British chicken breast marinated in lime and coriander in a fragrant and mild coconut, lemongrass and lime leaf sauce, finished with spring onions and cashew nut pieces.

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Slow-cooked spiced beef in a fragrant coconut sauce, finished with coriander, chilli and desiccated coconut, with a portion of turmeric rice.

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A mild dish with a sweet nutty flavour, gently braised beef with roasted sweet potato in a rich coconut and cashew curry sauce.

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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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Slow-cooked lamb shanks with a red wine and rosemary jus

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Confit duck leg in a juniper berry and orange zest sauce with cranberries.

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Layers of roasted aubergine and potatoes with a rich tomato sauce, lentils and a nutmeg bechamel, all topped with roasted cherry tomatoes.

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A classic Italian dish of garlic-roasted aubergines layered with a creamy tomato sauce, finished with mozzarella, rosemary and pine nuts.

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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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With a rich Hoisin sauce and 10 pancakes.

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Roasted confit duck leg served with baby spinach, red wine-braised lentils and higher-welfare lardons, finished with lemon and parsley.

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Shredded duck, egg noodles, red peppers, baby sweetcorn and spring onion in hoisin sauce.

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Sliced duck in a spicy red Thai curry infused with cinnamon, lemongrass and ginger.

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Slow-cooked leg of lamb in a rich tomato sauce with kale, cannellini beans, roasted red onions, cherry tomatoes and finely chopped preserved lemon.

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Two higher-welfare British chicken breasts in a classic Port and Merlot wine jus with roasted shallots and chestnut mushrooms.

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Marinated higher-welfare British chicken breast in a creamy porcini and garlic sauce with bacon and roasted mushrooms.

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

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

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Roasted sweet potato with julienne carrot, cabbage and edamame beans in a katsu curry sauce, served with rice and finished with pumpkin seeds.

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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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Tender beef in an intense Madras curry sauce made with garam masala, turmeric and coriander cooked slowly with sliced onions, ginger and ground almonds.

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Higher-welfare British chicken breast, marinated in garlic and chilli, in a medium-spiced curry sauce with roasted green peppers and a squeeze of lime.

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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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Our twist on the classic Laotian dish, with rice, mint, coriander, chilli, lime and minced turkey, finished with crispy onions and sesame seeds.

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A classic garlic, coriander, onion and tomato sauce with marinated higher-welfare British chicken breast.

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A Murgh Makhani with a bit of kick, made with traditional spices, tomatoes, cream, and marinated higher-welfare British chicken breast.

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Slow-cooked leg of lamb with vegetables topped with sliced potatoes and rosemary.

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Grass-fed, minced lamb slow-cooked with red wine, rosemary, carrots and a touch of redcurrant jelly, topped with buttery mash and a rosemary and parsley crumb.

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Tender pieces of lamb's liver in red wine sauce garnished with onions and smoked back bacon.

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

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Prime fillet of beef with a Portobello and porcini mushroom duxelle and chicken liver pate, wrapped in crisp golden puff pastry.

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Roasted squash and balsamic beetroot layered with garlic spinach, slow-cooked leeks, and chickpeas, wrapped in crisp puff pastry.

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Sliced Portobello mushrooms with celeriac, baby spinach, pine nuts and a white wine and garlic cream, wrapped in crisp puff pastry.

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A generous salmon fillet topped with spinach, lemon, crème fraiche and dill, wrapped in all-butter puff pastry.

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Salmon fillets filled with spinach, lemon, crème fraiche and dill, wrapped in all-butter puff pastry and glazed with dill and juniper.

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King prawns, tender-stem broccoli, sweetcorn, toasted cashews and rice noodles in a fiery green peppercorn dressing.

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Plump, sustainably-sourced king prawns in a light, fragrant turmeric and coconut sauce with spinach and curry leaves, topped with sweet mango and chilli.

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Salmon fillet with egg noodles, tenderstem broccoli, mangetout and baby corn in our teriyaki sauce topped with sesame seeds.

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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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A light and fragrant curry of King Prawns with blended spices, coriander and spinach.

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King prawns, choi sum, red pepper and rice noodles in a coconut laksa broth.

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Roasted higher-welfare chicken leg cooked on the bone, in a classic Provençal sauce of shallots, white wine, tomatoes, olives and artichokes.

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

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Marinated higher-welfare British chicken breast with mushrooms and peppers in a luxurious white wine and sherry sauce.

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Marinated higher-welfare British chicken breast in a white wine and mustard sauce with caramelised red onions.

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Higher-welfare British chicken breast in a katsu sauce with coriander, pickled red onion and radish.

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Egg noodles, higher-welfare British chicken breast with beansprouts, spring onion, tamari and oyster 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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Prime rump beef cooked slowly with chestnut mushrooms and a rich, brandy sauce.

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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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Higher-welfare British chicken cooked on the bone with red wine, pearl onions, mushrooms and streaky bacon.

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Tender higher-welfare strips of pork in a mustard, sherry and crème fraiche sauce with chestnut mushrooms and pickled red onions.

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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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Roasted courgettes, aubergines and halloumi with cannolicchi pasta in a spicy tomato sauce, topped with crumbled feta.

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Quorn mince cooked in a rich, tomato, red wine and thyme sauce, topped with buttery mash, cheese and parsley.

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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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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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A rich, slow-cooked Bolognese sauce with minced beef and pork, served with Italian spaghetti and finished with Regato cheese.

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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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Smoked haddock, king prawns, spinach and peas in a creamy risotto with white wine and mature Cheddar.

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

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Ribe risotto rice, shredded higher-welfare British chicken, smoky bacon and peas with a mascarpone and crème fraîche sauce with white wine, garlic and lemon.

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Cod and chopped spinach baked in a classic Mornay sauce of mature Cheddar, cream and English mustard with a cheesy gratin top.

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A hearty and warming chilli with cannellini, red kidney and black turtle beans in a smoky tomato sauce, topped with sweetcorn, sweet potato and coriander.

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Our signature nut loaf made with almonds, cashews and madeira-soaked apricots, topped with red onion marmalade and caramelised whole pecans, almonds and Brazil nuts.

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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 diced chicken breast marinated with lemon and garlic in a basil pesto and mascarpone sauce, with semi-dried cherry tomatoes.

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Higher-welfare British chicken leg and thigh with roasted leeks, swede and carrots, in a tomato, chicken and herb sauce.

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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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Pieces of top rump beef and roasted mushrooms in a creamy sherry, brandy and paprika sauce.

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A hearty stew of tender top rump beef and dark stout with Cheddar scone dumplings

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Tender top rump beef, cooked slowly with vegetables and Merlot wine, topped with shortcrust pastry lid.

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Salmon fillet and asparagus in a white wine and lemon zest sauce, topped with sliced potatoes and a Cheddar cheese crumb.

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Naturally smoked haddock, bacon, broccoli and sweetcorn in a creamy fish sauce topped with sweet potatoes.

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An indulgent macaroni cheese with vintage West Country Cheddar and smoked bacon, topped with a crispy garlic and parsley crumb.

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Sliced pork and leek sausages with new potatoes, bacon and leeks in an apple & mustard sauce.

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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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Tender leg of lamb with new potatoes in a rich gravy with mint and redcurrant jelly.

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