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.

A deceptively simple meal. Pan-fry tender salmon fillets with a sesame crust until golden, then serve on gluten-free buckwheat noodles and fresh vegetable ribbons. Finish with a moreish honey miso dressing.

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.

Straight from the land of beaches and barbecues, this Aussie burger is made with 100% grass-fed beef, smoky chipotle and a fried egg. Served with beetroot fries, avocado and slaw, it’s pretty much summer on a plate.

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.