Free-range Cumbrian chicken thighs are glazed in a sticky honey and tamari sauce that’s spiked with fragrant cardamom. Served with roasted red peppers, green beans and crunchy cashews on British quinoa.
Our juicy butterflied chicken is spiced with jerk seasoning, a mix of coriander, paprika, allspice, cumin, nutmeg and bay. Served on buckwheat, red pepper and sweetcorn with a fresh tomato and chilli salsa.
Miso paste has a salty, rich quality that lifts the flavour profile of these tender flat-iron steaks. Served with a light fried rice and flash-fried choi sum, a Chinese brassica with a bold green taste.
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.
This lemongrass and ginger-infused broth is creamy, fragrant and bursting with fresh ingredients. Pak choi, red pepper, coriander and chilli intermingle with stir-fried tofu, coconut and buckwheat noodles for a summery dish with an energ...