We've paired seasonal sweet apricots together with succulent pork for a delicious fruity summer kebab, alongside chargrilled broccoli and pistachios.
This traditional warming Italian chicken dish is infused with fresh fragrant rosemary and packed with black olives and tangy sundried tomatoes alongside sweet potato mash.
For a lighter taco, we use crisp gem lettuce to wrap up the spiced chicken and sweet tahini dressed beetroot.
Juicy oven baked pork tenderloin with sauce vierge, a French sauce made with chopped tomatoes, basil, lemon and olive oil.
A creamy spiced curry with tender chicken thighs, spinach, red pepper and organic jackfruit from Sri Lanka. The delicious red rice has a nuttier flavour than brown rice.
Figs add a burst of sweetness to the warming blend of Baharat spices, coating the chicken.
A vibrant oven-baked dish of smoked paprika, oregano and garlic chicken on a bed of roasted yellow pepper, cherry tomatoes, cavolo nero and sun-ripened black olives.
A succulent steak paired with a delicious sweet potato baked egg and a shaved asparagus salad.
Instead of tortillas, we've used delicious rainbow chard in our enchiladas and stuffed these with smoky spicy beans, topped with creamy avocado chunks. A mindful version of a Mexican classic.
Fresh cod topped with dukkah, an Egyptian blend of spices packed with crunchy nuts and sesame seeds. Served alongside a red pepper, courgette and butter bean bake spiced with rose harissa and a sprinkle of black garlic cloves.
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