Free-range Cumbrian chicken thighs are glazed in a sticky honey and tamari sauce that’s spiked with fragrant cardamom. Served with roasted red peppers, green beans and crunchy cashews on British quinoa.
We’re constantly inspired by India’s plant-based eating traditions. Chana masala is a popular curry featuring chickpeas in a thick gravy. Our secret ingredient? Curry leaves. Served on cauli rice with flaked almonds.
This fragrant coconut chickpea curry is infused with fresh garlic, ginger and red chilli and sprinkled with toasted cashew nuts. The courgette 'rice' alongside is a lighter alternative to starchy white rice.