Takeaway

Higher-welfare British chicken breast in a mild Thai green curry sauce made with green peppers, lemongrass and coriander, served with coconut and lime leaf rice.

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

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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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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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Oven roasted peppers with cauliflower and spinach in a gently spiced chickpea and lentil 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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King prawns in a mild curry sauce infused with fennel seeds, turmeric and lime leaf.

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

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

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

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

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

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

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

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

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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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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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A mild, sweet curry of cauliflower florets, chickpeas and baby spinach cooked in a coconut, almond and yoghurt sauce.

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

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With a rich Hoisin sauce and 10 pancakes.

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

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Four to six Higher-welfare British chicken wings in a sticky teriyaki glaze, topped with 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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Four to six Higher-welfare British chicken wings in a red Thai, ginger, lemongrass and soy sauce.

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

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

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

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

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

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

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

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

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

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

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

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Boiled basmati rice.

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

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Fried basmati rice with egg and peas, finished with tamari and garlic.

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Basmati rice infused with ginger, lemongrass, coconut and lime leaf.

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Two individual naan breads ready to cook from frozen.

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Lovely handstretched naan breads to go with your curry.

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