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.
We make this classic comfort dish with crushed sweet potato and wild pasture grazed lamb, which we simmer with mushrooms and aromatics to create a rich ragù. Perfect for a cozy evening while it’s still chilly outside.
These quick little parcels steam rather than bake our Atlantic coley, a sustainable alternative to cod. This preserves the delicate texture of the fish and makes it a perfect pairing for fresh Asian flavours.