This traditional Italian dish has free-range Cumbrian 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.
We use Italian tomatoes as a base for this yummy sauce, then add layers of flavour with black olives, basil and garlic. Served with chestnut mushrooms, courgette and spinach on a seasoned butter bean mash.
Pasture-grazed lamb is more tender and fragrant than what you can find in shops. We rub our lamb steaks with spices, then griddle them until tender. Served with pomegranate quinoa, dairy-free tzatziki and slices of aubergine.