These fragrant chickpea burgers are flavoured with red Thai curry paste, a delicious blend of fresh lemongrass, galangal, kaffir lime peel and chilli, alongside stir-fried pak choi and a homemade sweet chilli sauce.
These dry-aged, tender steaks are from heritage cows raised entirely on pasture. Here, they’re quickly seared then served with generous spoonfuls of chimichurri, an Argentinian sauce that's packed with flavour.
En Papillote translates as ‘in paper’ and refers to the method of cooking in baking parchment. Not only is it speedy, it locks in moisture to lend fish standout flavour. Our sustainable cod is offset by lemon, olives and sweet sundried t...
Chilli makes the ideal transitional dish for late summer into early Autumn. Here, it’s served with smoky sweet potato wedges and cooling avocado. Our pork comes from Farmison's outdoor-reared heritage pigs and has a lean, gamey flavour.
Inspired by Persian flavours, these succulent chicken thighs are baked with a bold, bright mix of cinnamon, cumin and sumac. Served with pomegranate-studded brown rice, flaked almonds and
roasted tenderstem broccoli.