We wrap our Baharat spiced beef in earthy, roasted aubergine and add a creamy tahini drizzle. Served on a bed of tomato, parsley and tricolour quinoa, this dish is the perfect, light, summertime supper.
We've created a smoky rub with paprika, garlic and ground coffee to enhance the deep rich flavour of the flat iron steak. Served with sweet potato wedges and a bistro-style salad with crunchy sliced radishes.
To recreate the crunch of fish and chips, without any of the heavy breading, we've dredged fresh haddock fillets in a crispy lemon and parsley polenta. Served with crispy oven baked sweet potato fries.