This version of huevos rancheros isn't strictly traditional, but we think the bright tomato salsa, chunks of spiced chicken and comforting black beans speak for themselves. Topped with slices of avocado.
These steaks are from the finest pasture-reared Yorkshire cows. We season them with smoky fajita spices for a Mexican twist and serve with roasted red peppers and a spinach, sweet potato and avocado salad.
We’re always looking for new plant-based proteins. This sunflower seed mince is robust with a nutty flavour. We simmer it with kidney beans in a rich, spicy tomato sauce and serve alongside fresh guacamole.
We scramble organic tofu with turmeric, chilli flakes and nutritional yeast for a delicious plant-based alternative to scrambled egg, and serve it with spiced kidney beans, creamy slices of avocado and cherry tomato salsa.