This traditional Italian dish has free-range chicken breast, fresh rosemary and black olives, making for a hearty stew served on sweet potato mash. With a healthy dose of kale because we love our greens.
A popular Korean dish, this brown rice bowl is layered with tender strips of steak and a rainbow of colourful veg. Traditionally you’d stir in a raw egg before eating, but here it’s fried in sesame oil and laid on top.
A warming bowl of black beluga lentils cooked with tomatoes and a heady blend of North African spices. Topped with golden cauliflower and almonds, this is the perfect plant-based dinner for a rainy spring evening.
A colourful winter dish. Black chickpeas are much rarer than white ones, and match well with winter produce such as butternut squash and kale. Served with a green herb and tahini dressing and ruby pomegranate seeds.
This Mexican-inspired rice is studded with freshly griddled sweetcorn, spring onions and black beans and flavoured with smoky chipotle and tangy lime. Topped with tender baby portobellos and served with avocado.
We take inspiration from Iranian cuisine and its cornerstone ingredients for this delicate lentil dish: warm cinnamon, mint-laced yoghurt, soft aubergine and tart pomegranate. A colourful, hearty dinner.
Made with 100% grass-fed beef straight from Yorkshire, these spicy meatballs are lean, flavourful and spiked with chipotle: the perfect amount of smoke and chilli to go with mellow avocado and sweet potato.