Herby roasted salmon with a ground almond crust alongside mustardy potatoes and a quick sauerkraut, made with caraway seeds and sweet beetroot.
Scandinavian-inspired roasted beetroot and smoked mackerel with a creamy coconut yoghurt, lemon & dill dressing and a scattering of sliced pink radishes.
Pan-fried fresh haddock with a Spanish tomato rice and delicious padron peppers. A staple Spanish tapas, padron peppers are best cooked very simply and quickly, in a hot pan with a drizzle of oil.
A vibrant oven-baked dish of smoked paprika, oregano and garlic chicken on a bed of roasted yellow pepper, cherry tomatoes, cavolo nero and sun-ripened black olives.
Succulent steak strips layered over artichoke hearts, roasted peppers and tenderstem broccoli, drizzled in a warm tomato and caper dressing.
We've stuffed chicken breasts with Mediterranean flavours of sundried tomatoes and black olives and served these with crispy baked hasselback potatoes, sprinkled with fragrant fresh rosemary.
This coconut & garlic mushroom ragu is packed with chestnut mushrooms, kale and lentils alongside sweet potato noodles.
A juicy steak served with crispy parsnip fries, an excellent source of dietary fibre, alongside roasted cherry tomatoes.
The crispy aubergine makes a great partner to the sweet pepper sauce made with slow cooked plum tomatoes.
Herby hake topped with fresh dill and parsley on a bed of roasted fennel and spring onions.
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