Our juicy butterflied chicken is spiced with jerk seasoning, a mix of coriander, paprika, allspice, cumin, nutmeg and bay. Served on buckwheat, red pepper and sweetcorn with a fresh tomato and chilli salsa.
This Caribbean-inspired curry is packed full of sunny flavours like ginger, mango and coconut to create a cheerful winter dish. The earthiness of black beans and brown rice anchor and complement the zesty tones.
Tender pieces of free-range chicken and slices of chestnut mushroom simmered in a creamy sauce, French-style. We use grated broccoli as a base: it makes for a wonderfully light, mild alternative to rice.