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.
We roast cauliflower to intensify its mild nutty flavour, then stir it into a rich tikka masala sauce with chickpeas and spinach. Served on black rice for a beautiful contrast and garnished with fresh coriander.