These delicate salmon fillets are served with tender, farm-fresh asparagus over quinoa with a poached free-range egg. A light sprinkling of Cornish seaweed adds a complex, marine taste we can’t get enough of.
This hearty ragù is made by simmering grass-fed Yorkshire heritage beef in Italian tomato passata with sun-dried tomato paste and chestnut mushrooms. Served on hearty sweet potato mash with a sprinkling of pine nuts.
This version of huevos rancheros isn't strictly traditional, but we think the bright tomato salsa, chunks of spiced chicken and comforting black beans speak for themselves. Topped with slices of avocado.