Inspired by the stews of West Africa, this chicken dish loads up on cinnamon, ginger, nutmeg, cumin, coriander and peanut paste. Served with sweet potato and cauliflower rice to keep the flavour in balance.
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.
We’re celebrating asparagus season and everything green with this garden-fresh buckwheat risotto. Edamame, just-harvested asparagus, sugar snap peas, mint and an indulgent scattering of macadamia nuts.
An earthy, plant-based curry made with West African staples such as peanuts and sweet potato, and a house-blended spice mix of cinnamon, nutmeg, cumin and coriander. This colourful dish looks stunning served on black rice.