A deceptively simple meal. Pan-fry tender salmon fillets with a sesame crust until golden, then serve on gluten-free buckwheat noodles and fresh vegetable ribbons. Finish with a moreish honey miso dressing.
Fresh chunky haddock is pan-fried with smoky paprika and fragrant ground coriander and drizzled with a creamy coconut lime sauce. The refreshing red cabbage & radish slaw alongside is loaded with crunchy chopped Brazil nuts.
Made with grass-fed heritage beef from Yorkshire, these burgers are topped with creamy avocado and bistro-style caramelised onions. We’ve swapped out the buns for slices of sweet potato. Served with a fresh salad.