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.
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.