A creamy, comforting winter soup. Free-range chicken, buckwheat noodles, and warming ginger and turmeric in a nutty coconut broth. Garnished with fresh coriander and just the right amount of red chilli.
Buttery cashew nuts and creamy coconut form the basis of the rich sauce in this curry. We add succulent free-range Cumbrian chicken, cherry tomatoes and sugar snap peas. A squeeze of fresh lime adds a dash of acidity to balance the dish.
Tom Yum is a delicious spicy blend of Thai flavours including lemongrass, galangal, garlic and chilli. We've added tender chicken, coconut milk and mangetout to this soup with crunchy carrot and courgette noodles.
Invented at the famous Waldorf-Astoria hotel in New York City, our version of this chicken and apple salad is tossed with vinaigrette dressing and cashew butter instead of the customary mayonnaise. Perfect for summer.
This filling plant-based bolognese is full of the flavours of the countryside: fragrant thyme, sweet sundried tomato, hearty mushrooms and earthy lentils. Served on courgetti with a sprinkle of pine nuts.