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Fresh Pea, Courgette and Parmesan Rosti with Tangy Tomato Dressing
A summery vegetable rosti served with a fresh tomato and sun-dried tomato dressing for an easy lunch.
Mustard and Thyme Crusted Rib-Eye of Beef
Flavorful rib-eye beef marinated in red wine and spices, crusted with mustard and peppercorns, served with homemade horseradish cream.
Globe Artichoke with Dijon Mustard
Boiled globe artichoke served with a tangy mustard vinaigrette made from olive oil, red wine vinegar, and Dijon mustard.
Pappardelle with Slow-Cooked Beef and Mushrooms
A rich, luxurious meat pasta featuring tender beef, mixed mushrooms, and a fresh tomato salsa garnish.
Chicken with Chorizo, Peppers and Sage with Spiced Aubergine
Chicken roasted with chorizo and peppers served alongside a rich, spiced aubergine and tomato mixture.
Mezze Platter with Flatbread
A vegetarian spread featuring grilled aubergine with feta, a triple bean egg salad, spiced chickpeas, and homemade flatbreads.
Spinach and Taleggio Pizza
Homemade pizza dough topped with spinach, anchovies, taleggio cheese, and an egg, served with a fresh chicory salad.
Venison with Red Cabbage Slaw
Richly flavoured venison steaks served with a crunchy, sour-sweet red cabbage, apple, and raisin slaw marinated in red wine vinaigrette.
Chargrilled Duck Breast with Broccoli and Blackberry Sauce
Succulent duck breast oven-roasted and served with a tangy blackberry reduction and tender blanched sprouting broccoli.
Piri-Piri Chicken
Spatchcocked chicken marinated in a homemade spicy piri-piri sauce, griddled and roasted until golden and cooked through.
Potato Curry
A quick vegetarian curry featuring sautéed sweet potatoes simmered with aromatic spices, vinegar, and served with cooling Greek yoghurt.
Salad of Pigeon and Caramelised Leeks
Pan-seared pigeon breast served over honey-caramelised baby leeks with a simple red wine vinegar and olive oil dressing.
Salade Niçoise
A classic French salad featuring marinated tuna steaks, fresh vegetables, boiled eggs, and a zesty herb vinaigrette.
Slow-Cooked Hereford Oxtail with Stout, Prunes and Horseradish Mash
Succulent oxtail marinated overnight, slow-braised in chocolate stout, then shredded, wrapped in caul fat, and served with pungent horseradish mash.
Spiced Potatoes
Potatoes sautéed with vinegar and paprika, finished with a sweet and tangy glaze of ketchup, tomato purée, and honey.
Butterflied Lamb with Romesco Sauce served with Virgin Paella
Succulent roasted lamb paired with a textured almond and pepper sauce, served alongside a simple saffron-infused rice paella.
Roasted Spatchcock with Spicy Potatoes and Orange and Watercress Salad
Roasted chicken served with crispy paprika-spiced potatoes and a fresh orange and watercress salad.
Braised Red Cabbage
Sautéed shallots, garlic, and bacon simmered with red cabbage in a tangy red wine and vegetable stock reduction.
Cheesy Chicken Kiev with Pickled Cabbage
Deep-fried chicken breast stuffed with Wensleydale cheese, served alongside a quick caraway-spiced red cabbage pickle.
Greek-Style Salad
A light vegetarian salad combining crumbled feta cheese, diced beef tomato, raisins, and fresh herbs with a simple vinaigrette.
Lamb Cutlets in a Parsley Caper Crust with Warm Potato, Ham & Spring Onion Salad
Breaded lamb cutlets pan-fried until golden, served with a warm potato, ham, and herb salad in a tangy dressing.
Pork Chop with Sweet and Sour Tomatoes, Mustard Sauce and Savoury Rice
Pan-fried pork chop in a creamy mustard sauce served with vinegary tomatoes and herb-infused basmati rice with chopped figs.
Seared Salmon Fillet with Sweet and Sour Peppers
Pan-seared salmon served over a tender mixture of honey, soy, and vinegar-glazed jarred peppers and sun-dried tomatoes.
Turkey Osso Bucco with Salsa Verde
Turkey thighs slowly braised in a rich casserole sauce until meltingly tender, served with a vibrant herb salsa verde.
Warm Salad of Roasted Pepper, Broccoli and Tomato
A warm vegetarian salad featuring roasted Romero peppers, blanched Tenderstem broccoli, and sliced tomatoes tossed in a mustard vinaigrette.
Sausage, Cauliflower and Fennel Seed Bread Pudding
A savory bread pudding featuring sausage, cauliflower, and fennel seeds in a creamy mustard sauce topped with parmesan cheese.
Greek Salad
Transport yourself to Greece with a classic salad of fresh, crisp summer vegetables and tangy feta.
Make-Ahead Red Cabbage
Flavorful red cabbage simmered with spices, apples, and vinegar. Perfect for stress-free festive meal preparation and holidays.
Compôte of Glazed Shallots
Shallots simmered in red wine and vinegar until tender and finished with a sweet glaze.
Baked Pork Spare Rib Chops with Pears, Potatoes, Onions and Roquefort Butter
Succulent pork chops roasted with caramelised pears, potatoes, and onions, topped with melting Roquefort butter and served with chicory salad.
Arbroath Smoked Pâté with Green Bean and Roasted Beetroot Compôte
Smoked haddock pâté blended with butter and herbs, served with a slow-cooked balsamic-style beetroot compôte and horseradish cream.
Bacon and Apple Salad
A warm salad featuring crispy bacon, sautéed apples, and golden bread chunks tossed with herbs and a simple vinaigrette.
Grilled Chicken Skewers with Salsa Dragoncella
Grilled chicken breast strips seasoned with herbs and spices, served with a zesty tarragon and egg salsa.
Lemon Roasted Pork Chops with a Warm Aubergine and Potato Salad
Grill and roast lemon-marinated pork chops served alongside a hearty, warm salad of sautéed aubergine, potatoes, and cherry tomatoes.
Silk Road Chutney
A fragrant tomato chutney featuring Silk Road spices, corn, and chillies, perfect for pairing with cheeses and cold meats.
Summer Roast Lamb with Crunched Spiced Potatoes, Goats' Cheese and Spinach
Succulent roasted lamb served over spicy semolina-crusted potatoes, fresh spinach, mint, and creamy goats' cheese salad.
Oisin Venison with Honey Roasted Root Vegetables
Stylish French venison loin served with honey-glazed root vegetables, blackcurrant gastrique, garlic butter cabbage, and a creamy butter emulsion.
Black Cod with Red Onion Jam and Charred Lettuce
Slowly grilled black cod marinated in liquorice and honey, served with a smooth red onion jam and charred lettuce.
Pumpkin and Sunflower Seed Savoury Biscuits
Cheesy wholemeal seeded biscuits served with a homemade red onion and caraway chutney, perfect for snacking or cheese boards.
Roast Norfolk Duckling with Orange Served with Bubble and Squeak
Succulent roasted duck glazed with marmalade, served with layered root vegetable bubble and squeak and a rich orange-scented gravy.
Green Bean, Red Pepper and Brazil Nut Salad
A fresh vegetarian salad featuring steamed green beans, sliced red peppers, and crunchy chopped Brazil nuts in a tangy vinaigrette.
Roast Lamb With Redcurrant Relish and Vegetables
Pan-seared and roasted lamb steak served with a sweet redcurrant relish and sautéed root vegetables with garlic and herbs.
Tomato Fool
A unique sweet and creamy dessert featuring simmered tomatoes, chili, and spices folded into whipped cream and Greek yogurt.
Vinaigrette Potatoes with Herbs
Warm boiled potato cubes marinated in a zesty herb vinaigrette featuring olive oil, mustard, and fresh chives.
Orange and Fennel Salad
A refreshing salad of citrus segments, sliced fennel, and salty anchovies finished with extra virgin olive oil and vinegar.
Warm Salad of Potatoes, Sweet Red Onions and Oregano
Boil potatoes, peel, and quarter them before mixing with thinly sliced onions, olives, oregano, oil, and vinegar for serving.
Penne with Spicy Tomato and Mozzarella Sauce
A simple, tasty vegetarian pasta dish featuring a spicy tomato sauce, fresh basil, and melted buffalo mozzarella.
Fish Chowder with ‘Piri-Piri’ Sauce and Fennel Salad
A vibrant seafood stew featuring chorizo, mussels, prawns, and sea bass, served with a zesty fennel salad and garlicky bread.
Gammon with Spiced Rhubarb Chutney
Succulent pan-fried gammon steaks served with a homemade tangy, spiced rhubarb and tomato chutney and fresh green cabbage.
Raspberry Marinated Rack of Lamb
Roast rack of lamb infused with a smooth raspberry, herb, and red wine vinegar marinade, served with a thickened sauce.
Chicken with Harissa, Lemon and Anchovy Butter
Flavorful chicken breasts with spicy harissa and anchovy butter, served alongside a crunchy almond and raisin watercress salad.
Poulet Sauté au Vinaigre
Chicken on the bone gently cooked with tart vinegar, delicate tarragon, punchy mustard, and cream – a real French gem.
Anchoïade Dip
A classic warm Mediterranean anchovy dip made by blending aromatics and herbs, then emulsifying with olive oil.
Arbroath Smokie Pâté with Soft Quails’ Eggs and Beetroot
A delicious blended fish pâté served with a vinaigrette dressing, mixed salad leaves, soft-boiled quails' eggs, and sliced beetroot.
Aubergine Mozzarella Fritters with Aubergine 'Caviar'
Crispy beer-battered aubergine and mozzarella sandwiches served with a roasted garlic and rosemary aubergine purée and fresh herb salad.
Battered Cod with Chips and Homemade Tomato Ketchup
Crispy beer-battered cod served with double-fried chips and a rich, spiced homemade tomato ketchup.
Beef Kebabs with Harissa and Lemon Rice
Succulent beef and onion skewers basted in spicy homemade harissa, served over fragrant, citrus-infused basmati rice.
Beer Can Chicken with Garlic Butter Jacket Potatoes
Succulent barbecued chicken flavored with spicy citrus marinade, served alongside coal-roasted potatoes topped with homemade herb garlic butter.
Braised Pig Cheeks with Mashed Potato and Bramley Apple Sauce
Slow-cooked tender pig cheeks served with creamy mashed potatoes, sweet glazed carrots, wilted kale, and a tart apple sauce.
Calves' Liver with Port-Flavoured Pan Juices
Pan-fried calves' liver served over buttery sage pasta with a rich port wine and crème fraîche reduction sauce.
Cheddar, Smoked Bacon and Courgette Quiche
Homemade mini quiches featuring smoked bacon, mature cheddar, and diced courgette, served with a fresh dressed green salad.
Chicken Escalope with Tomato and Artichoke Salad
Crispy breaded chicken wrapped in Parma ham, served alongside a slow-roasted tomato, artichoke, and mozzarella salad.
Deep-Fried Fish Bites with Homemade Ketchup and Fennel Salad
Deep-fried fish and prawns served with flavour-packed homemade ketchup and a fresh, crunchy radish and fennel salad.
Duck Breasts with Beetroot, Apple and Braised Red Cabbage
Succulent roasted duck breasts served with rich beetroot and apple purées, spiced braised red cabbage, and pickled heritage beetroots.
Duck Confit with Smoked-Duck Salad, Caramelised Pecans and Blue-Cheese Dressing
A sensational warm starter featuring shredded confit duck, smoked duck, and pecans drizzled with a rich blue-cheese dressing.
Duck Salad with Blue Cheese Dressing
A delicious salad featuring ready-made confit duck legs, caramel-coated pecans, and a rich, creamy blue cheese dressing.
Garlic and Lemon Thyme Chicken with Purple Sprouting Broccoli Salad
Jointed chicken marinated in lemon thyme and garlic, roasted, and served with a charred broccoli, mushroom, and burrata salad.
Goats’ Cheese on Brioche with Salt Baked Celeriac and Red Currant Dressing
Creamy goats' cheese salad with a sharp redcurrant reduction and celeriac baked in a salt crust on toasted brioche.
Griddled Lemon and Parsley Tuna with Romesco Salad
Succulent griddled tuna steaks paired with a vibrant roasted pepper, tomato, and almond romesco salad in a spicy dressing.
Harissa Chicken and Potato Stew with Herby Chickpea Salad
A spicy homemade harissa chicken stew served alongside a refreshing, herb-packed chickpea and raisin salad.
Langoustines with Little Gem Salad
Boiled langoustines served with a creamy butter sauce and a fresh mixed herb and Little Gem lettuce salad.
Lincolnshire Poacher Cheese and Potato Croquettes with Tomato Salad
Crispy deep-fried potato sausages stuffed with melting cheese, served alongside a fresh tomato, onion, and dressed leaf salad.
Merguez Sausages with Harissa Mayonnaise
Grilled merguez sausages served with zesty herbed couscous and a homemade spicy harissa-infused mayonnaise.
Pan Fried Monkfish with Red Wine Sauce
Firm, meaty monkfish fillets pan fried and served with a rich red wine and nut-brown butter sauce.
Pan-Fried Calf's Liver with Port and Sage
Pan-fried calf's liver served over sage-tossed ribbon pasta with a rich port and stock reduction sauce.
Pan-Fried Cod with Beurre Noisette, Griddled Baby Leeks and a Red Wine Reduction
Pan-fried cod served with scorched baby leeks, a buttery caper sauce, and a tangy red wine vinegar reduction.
Parmesan Chicken with Red Cabbage and Kale Salad
Chicken stuffed with melted cheese and prosciutto, breaded and roasted, served with zesty red cabbage and spiced kale salads.
Pasta with Prawns and Tomato Sauce
A quick Mediterranean pasta dish featuring a smooth homemade tomato sauce, succulent prawns, and fresh basil.
Penne Pasta with Pancetta, Parsley and Little Gem Salad
Crispy pancetta and creamy parmesan penne served alongside a crunchy Little Gem salad with golden homemade croutons.
Piri-Piri Prawns and Harissa Couscous
Succulent prawns marinated in a spicy piri-piri sauce served alongside flavorful harissa-spiced couscous with pomegranate and fresh coriander.
Rack of Lamb with Salsify, Seasonal Greens and a Port Reduction
Luxurious racks of lamb served with sautéed salsify, seasonal greens, and a rich, thickened port and red wine sauce.
Roast Beef, Yorkshire Pudding, Fondant Potato and Red Cabbage
A traditional roast dinner featuring beef fillet, rich red wine gravy, braised red cabbage, and special chilled-batter Yorkshire puddings.
Roast Chicken with Beetroot and Halloumi Salad
Spatchcocked chicken roasted with a fragrant harissa-style spice paste served alongside a vibrant pink beetroot bulgur and halloumi salad.
Roast Pork and Crackling with Fruity Red Cabbage
Roast pork with crispy crackling served alongside sweet apple purée and spiced, sticky red cabbage in a red wine sauce.
Roast Spatchcock Chicken with Burrata and Slow Roasted Tomato Salad
Succulent mustard-glazed spatchcock chicken served with creamy burrata, croutons, and a rich slow-roasted tomato and piquillo pepper salad.
Roasted Grouse with Red Cabbage Purée, Celeriac, Kale and Blackberry Sauce
Rich grouse served with smooth red cabbage purée, earthy celeriac, kale, beetroots, and a flavorful blackberry and port sauce.
Roasted Partridge with Fondant Potatoes, Blackberry Sauce, Wilted Kale and Red-Cabbage Purée
An autumnal feast featuring pan-roasted partridges, buttery fondant potatoes, sweet red cabbage purée, and a rich blackberry port sauce.
Salmon Gravadlax with Champagne Mustard
Cured salmon fillet flavored with dill and spices, served alongside a homemade sparkling champagne and juniper mustard sauce.
Salmon Vindaloo with Coconut and Peanut Rice
Spiced salmon fillets grilled with vindaloo paste, served over fragrant coconut and peanut rice with a creamy coconut sauce.
Salt-Crusted Sea Bass with Runner Bean Salad
Moist sea bass baked in a salt crust, served with a fresh runner bean, broad bean, and lettuce salad.
Slow Braised Lamb Shanks with Olive Oil Mash
Succulent lamb shanks slow-cooked in a rich tomato and red wine sauce, served with smooth, heart-healthy olive oil mashed potatoes.
Smoked Haddock Fish Cake with Curry Mayonnaise and Watercress
Crispy panko-coated smoked haddock fish cakes stuffed with soft-boiled quail eggs, served with homemade curry mayonnaise and dressed watercress.
Smoked Salmon and Spinach Tart with Watercress Pesto and Salad
Golden puff pastry tarts topped with wilted spinach, creamy egg mixture, and smoked salmon, served with fresh pesto and salad.
Smoked Salmon Pâté with Melba Toast
A fresh and easy smoked salmon pâté served with homemade melba toast and a crisp radish and beetroot salad.
Southern-Fried Buttermilk Chicken with Tomato Salsa
Crispy buttermilk-soaked chicken pieces served with a sweet and tangy tomato, sweetcorn, and chilli salsa.
Spanish Monkfish with Chorizo and Wood-Roasted Peppers and Salad
Seared monkfish simmered in a smoky chorizo and bean stew, served with a fresh, dressed vegetable and asparagus salad.
Spinach and Chickpeas
A traditional Spanish-style tapas dish of fried bread paste, aromatic cumin, chickpeas, and fresh wilted spinach.
Spinach, Chorizo and Artichoke Pizza with a Baby Leaf Spinach Salad
Combine the wonderful flavours of chorizo and artichoke to make a truly delicious homemade pizza with fresh baby leaf salad.
Stilton-Stuffed Mushrooms with Cranberry Relish
Bite-sized stuffed mushrooms with oozing Stilton centers, served with fresh herb salad and a tangy homemade cranberry relish.
Sweet Sticky Spicy Ribs with Red Onion Salad
Tender pork ribs are poached then roasted in a sweet, spicy marinade and served with a fresh red onion salad.