Leg of lamb, slow-cooked to perfection with chickpeas and an authentic blend of Moroccan spices, garnished with almond flakes.
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More Details >Sweet roasted peppers and aubergines, with dates and a blend of Moroccan spices.
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More Details >Cannellini and butter beans in a rich and smoky tomato sauce, with red and yellow peppers and kale.
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More Details >Slow-cooked top rump steak, smoked bacon, mushrooms and caramelised baby onions with plenty of Merlot wine.
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More Details >A vegan-friendly twist on the classic Shepherd’s Pie with rosemary and red wine-infused lentils, quinoa and mushrooms topped with sweet potato mash and roasted chickpeas.
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More Details >Roasted new potatoes and higher-welfare British chicken in a zesty lemon and tarragon sauce, topped with golden filo pastry.
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More Details >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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More Details >Slow-roasted wild mushrooms, aubergines and lentils in a rich tomato sauce layered between Italian pasta with a vegan-friendly bechamel sauce, topped with pine nuts.
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More Details >A boneless, rolled belly of pork from Dingley Dell Farm in Suffolk with a garlic, rosemary, sage and fennel stuffing and golden crackling.
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More Details >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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More Details >A Spanish-inspired cassoulet of king prawns, chargrilled artichoke hearts, green olives and cannellini beans in a chorizo, tomato and chilli sauce.
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More Details >A higher-welfare English turkey breast wrapped in sweet-cure bacon, stuffed with a spiced apricot, ginger and higher-welfare sausagemeat from Speldhurst butchers.
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More Details >A higher-welfare English turkey crown wrapped in sweet-cure bacon, stuffed with a spiced apricot, ginger and higher-welfare sausagemeat from Speldhurst butchers.
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More Details >A generous higher-welfare English turkey crown, with six duck breasts rolled inside, stuffed with a spiced apricot, ginger and higher-welfare sausagemeat from Speldhurst butchers.
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More Details >Our famous cashew and almond nut roast, spiced red onion chutney and roasted butternut squash, layered and topped with pistachios and cranberries.
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More Details >Two butterflied sea bass stuffed with roasted fennel and dill, garnished with lemon and ready to cook from frozen.
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More Details >Hearty and delicious: tender red lentils, mixed beans, roasted vegetables and green beans in a tomato and basil sauce.
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More Details >Tender leg of lamb with new potatoes in a rich gravy with mint and redcurrant jelly.
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More Details >An Asian-inspired, easy-to-carve, boneless, higher-welfare duck with a handmade mango, ginger and lemongrass stuffing and a sticky soy and five-spice glaze.
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More Details >A traditional Middle-Eastern dish of chargrilled aubergines, peppers and chickpeas in a tomato, cinnamon and cumin sauce, topped with spiced roasted cauliflower.
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More Details >Slow-cooked leg of lamb with vegetables topped with sliced potatoes and rosemary.
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More Details >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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More Details >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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More Details >Handmade lamb and ginger meatballs in a spiced red lentil dhal made with tomato, coconut, spinach and coriander.
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More Details >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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More Details >Oven roasted peppers with cauliflower and spinach in a gently spiced chickpea and lentil sauce.
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More Details >A fragrant cashew and coconut sauce with higher-welfare British chicken breast, green beans and toasted cashews.
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More Details >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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More Details >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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More Details >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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More Details >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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More Details >A fillet of sea bass gently steamed on a bed of choi sum, spring onions and julienne carrots in a mild and fragrant red curry sauce.
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More Details >Higher-welfare British chicken thigh in a Thai basil, lime and tamari soy sauce with shiitake mushrooms, red peppers and Tenderstem broccoli, topped with cashew nuts.
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More Details >A fragrant mild Thai curry infused with lemongrass, ginger and kaffir lime leaf, with higher-welfare British chicken breast.
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More Details >Sliced duck in a spicy red Thai curry infused with cinnamon, lemongrass and ginger
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More Details >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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More Details >An aromatic, green Thai curry with coconut milk, roasted butternut squash, red peppers, edamame beans and baby corn.
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More Details >King prawns in a mild curry sauce infused with fennel seeds, turmeric and lime leaf.
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More Details >Sustainably-sourced salmon and coley with a fragrant mix of lemongrass, ginger and Thai spices.
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More Details >4 handcrafted crispy rolls filled with shredded vegetables, sweet chill, soy and ginger.
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More Details >4 handcrafted samosas filled with tikka-spiced chicken, sweet potato, red pepper and peas.
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More Details >Four crispy bhajis made with onion, gram flour and a blend of aromatic spices.
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More Details >Soft, slow-cooked yellow split peas with turmeric, garlic, tomatoes and coriander.
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More Details >Bombay-spiced potatoes topped with a sweet onion chutney with turmeric, cumin, coriander and nigella seeds.
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More Details >Fragrant Basmati rice with peas, flavoured with saffron, cardamom, cinnamon and cloves.
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More Details >Crisp and fluffy British potatoes roasted in rapeseed oil with a touch of salt.
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More Details >A rich, slow-cooked turkey gravy gently simmered with bay, rosemary and thyme.
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More Details >A rich, slow-cooked roasted vegetable gravy gently simmered with bay, rosemary and thyme.
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More Details >A medley of cavolo nero, sliced green beans and sautéed cabbage with a subtle herb dressing of parsley and chives.
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More Details >Shredded duck, egg noodles, red peppers, baby sweetcorn and spring onion in hoisin sauce.
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More Details >King prawns, tender-stem broccoli, sweetcorn, toasted cashews and rice noodles in a fiery green peppercorn dressing.
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More Details >A mild Thai curry sauce with higher-welfare British chicken breast, rice noodles, edamame beans, spring onions and courgettes.
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More Details >Slow-roasted Portobello mushrooms and black turtle beans in a Mexican-style spiced tomato sauce with rice, coriander and a wedge of lime.
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More Details >Rice noodles, higher-welfare British chicken, spring onions and green beans in a sweet and salty cashew dressing with tamari soy sauce.
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More Details >The traditional street food of mild, curry-spiced vermicelli noodles with king prawns, pork mince, diced red peppers, carrots and green beans.
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More Details >Higher-welfare British chicken breast in a gently spiced lemon, oregano and thyme-infused sauce with rice, chickpeas and baby spinach.
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More Details >Slow-cooked, shredded beef in a sticky soy and ginger sauce with rice noodles and tender-stem broccoli, topped with sesame seeds.
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More Details >Tender higher-welfare British chicken with cauliflower and red pepper in a mild coconut sauce, with pilau rice and toasted flaked almonds.
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More Details >King prawns and free range, pork chorizo with soft, speckled lentils, chickpeas, piquillo peppers, baby spinach and tomatoes.
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More Details >Higher-welfare British chicken with red and yellow peppers, edamame beans, water chestnuts and rice noodles in a fragrant coconut sauce.
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More Details >Higher-welfare British chicken with edamame beans, julienne carrot, sweetheart cabbage and egg noodles, in a ginger and tamari soy sauce.
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More Details >Aubergines cooked in honey and tamari in a cashew satay sauce with rice, soya beans, carrots, spring onions and coriander.
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More Details >Roasted aubergine and sweet potato in a mild, fragrant curry leaf and coconut sauce with brown rice, topped with toasted cashew nuts.
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More Details >A Wiltshire-cured gammon from Dingley Dell: coated with honey and mustard, studded with cloves.
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More Details >Scottish salmon glazed with wholegrain mustard, lemon and dill, topped with lemon slices
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More Details >Beef mince and ditalini pasta in a tomato sauce made with carrots, courgettes and red peppers.
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More Details >The perfect old-school flapjack, made by hand with golden syrup, oats and Bramley apple for a subtle fruity twist.
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More Details >Fresh mint, fresh lime juice, a good splash of rum, and a slice of lime suspended inside, with just 1.83% alcohol and just 63 calories.
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More Details >This frozen miracle manages to clock in at 56 calories while being the most thirst-quenching lolly of them all. Fresh lemon and orange juice on a stick.
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More Details >A classic summer pudding, bursting with blackcurrants, redcurrants, blackberries, strawberries and raspberries.
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