This vibrant summery pork and peach dish is drizzled with balsamic glaze and scattered with flaked almonds for added crunch. Peaches, rich in aromatic essences, bring a real sweetness to this pork dish.
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.
A chargrilled cauliflower 'steak' coated with harissa, served with crunchy spiced chickpeas and a creamy cauliflower mash. We've sprinkled over pistachios and tahini for an added rich, buttery texture.
These Swedish meatballs are made with heritage pork, giving them an earthier, meatier flavour than normal mince. We use coconut to lighten up the traditional cream sauce, and serve with broccoli and comforting parsnip mash.