Fresh trout on a bed of mixed leaves, baby potatoes, green beans, sliced pink radishes and salty capers. We've drizzled over a rich dressing, made with fresh lemon juice, creamy Dijon mustard and olive oil.
We've layered courgette ribbons over sugar snap peas, baby potatoes and heritage tomatoes, dressed with a creamy dill and coconut yoghurt dressing. Our elegant salmon brings a smoky, yet sweet flavour to this dish.
Creamy mushrooms in a coconut yoghurt sauce with tarragon lentils on a bed of rocket and crispy sugar snaps. Tarragon has a slightly sweet aniseed flavour which works well with the mustard to bring to life this delicious lentil salad.
We've cooked fresh ling in a flavour-packed creamy lemon sauce using sweet shallot, coconut yoghurt, lemon juice, Dijon mustard and a sprinkling of seaweed. The seaweed adds a rich, salty umami flavour and is hand cut off the Cornish coast