This rich aubergine, pestorissa and tomato sauce is a take on the classic Italian ragu. Ours sits on a bed of courgetti which is a lighter alternative to pasta, and is topped with shredded roast chicken thighs and a toasted almond crumb.
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.
This fragrant pestorissa, a hybrid of rose harissa and sundried tomato pesto, adds a creamy yet tangy tomato kick to our juicy salmon. Served on a bed of roasted vegetables, nutty buckwheat and a squeeze of fresh lemon.
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.