We've cooked fresh ling in a flavour-packed creamy lemon sauce using sweet shallot, coconut yoghurt, lemon juice, Dijon mustard and a sprinkling of seaweed. The seaweed adds a rich, salty umami flavour and is hand cut off the Cornish coast
Sweet slow roasted romano peppers stuffed with a delicious blend of chickpea and quinoa, mixed with apricot harissa, fresh tomatoes and mint. Served alongside fresh rocket, a sprinkling of chopped pistachio and a drizzle of tahini and he...
Hawaiian Poke is a bowl built around a trio of fresh vegetables, a grain and a protein. We layer scrumptious crispy tofu over tricolour quinoa, add lots of fresh veg and top with a gingery sesame dressing.
Our spin on the takeaway favourite, this creamy red Thai chicken curry swaps rice for light courgetti and chunks of rich sweet potato. We intensify the flavour with red pepper, coconut milk and lots of fresh ginger.