Winter Warmers

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

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

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

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

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

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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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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 cooked on the bone with red wine, pearl onions, mushrooms and streaky bacon.

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

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

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

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

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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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Prime rump beef cooked slowly with chestnut mushrooms and a rich, brandy sauce.

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

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

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

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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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