Microwave Only Meals

Bronze-die Italian pappardelle, shredded British chicken thigh and baby spinach, tossed in basil and garlic, Italian cheese and chopped pistachios.

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Spiced turmeric rice with higher-welfare British chicken, sweet potatoes, green beans and pickled red onions.

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

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A mild Thai curry sauce with higher-welfare British chicken breast, rice noodles, edamame beans, spring onions and courgettes.

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Halloumi cheese with roasted courgettes, yellow peppers and cherry tomatoes with cannolicchi pasta and a tomato and basil pesto sauce.

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15 pots for one, full of vibrant flavours and all less than 400 calories and 14g of fat. All cook in minutes in your microwave.

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

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Jerk-spiced, higher-welfare chicken thigh in a ‘rundown’ coconut sauce with rice, peas and pineapple salsa.

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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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Chicken with rice and peas, in a tomato and red pepper sauce.

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Kids' mild and creamy curry with basmati rice, peas and cauliflower florets

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Kimchi and basmati rice with shredded carrots, peas, sesame seeds and crispy onions.

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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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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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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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Italian linguine in a crème fraiche and lemon sauce, with balsamic roasted vegetables, semi-dried tomatoes, oregano and feta.

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

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King prawns, coconut and mango noodles with green beans, finished with chilli and a squeeze of lime.

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Spiced cauliflower and aubergine in a creamy tarka dhal, with lemon-soaked sultanas and pickled red onions.

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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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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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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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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 with edamame beans, julienne carrot, sweetheart cabbage and egg noodles, in a ginger and tamari soy sauce.

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Roasted mushrooms, aubergine and broccoli in a teriyaki sauce with jasmine rice and pickled cabbage slaw.

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

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