Harissa and smoked paprika impart a Tunisian-inspired warmth to these pan-fried Cumbrian chicken breasts, which we serve with creamy avocado, sweet roasted squash and chopped mint.

We've topped a juicy beef burger with spinach and an oozing poached egg, served with crunchy beetroot and parsnip crisps, and roasted tomatoes.

This zingy lemon and nut crusted fish is made with creamy macadamia nuts & fresh parsley, served alongside sweet potato.

Our vibrant Australian-inspired burger is spiced with chipotle, topped with a fried egg and served with creamy avocado and beetroot fries.

Salmon fillets are coated in black and white sesame seeds, served with carrot, cucumber & gluten-free buckwheat noodles, and topped with fresh red chilli for a spicy kick.

Fresh chunky haddock is pan-fried with smoky paprika and fragrant ground coriander and drizzled with a creamy coconut lime sauce. The refreshing red cabbage & radish slaw alongside is loaded with crunchy chopped Brazil nuts.

We marinate bite-sized pieces of fresh salmon in a sweet ginger sauce then thread them on skewers and pan-fry until golden. Served with a crunchy rainbow slaw, brown rice and honey lime dressing.

East Anglian duck breast cooked in tamari adds a rich, gamey contrast to this fresh courgetti, snap pea and mango dish. We toss the veg in an irresistible cashew and coriander pesto before serving.