Figs add a burst of sweetness to the warming blend of Baharat spices, coating the chicken.
A vibrant oven-baked dish of smoked paprika, oregano and garlic chicken on a bed of roasted yellow pepper, cherry tomatoes, cavolo nero and sun-ripened black olives.
We've made a lighter version of mash with butternut squash, infused with delicate rosemary, and served with roasted salmon.
We have paired the delicate flavour of haddock with rich sweet white miso paste, a popular Japanese seasoning made from fermented soybeans, and fresh warming ginger.
A beautiful dish of roasted squash and baked za'atar spiced chickpeas, studded with pomegranate seeds, chopped pistachios and torn mint. Drizzled with a maple and tahini drizzle.
Black garlic has a rich umami flavour which makes the perfect partner to a succulent grass-fed steak alongside baked sweet potato wedges drizzled with a herby caper salsa verde sauce, packed with vitamin C.
A succulent steak paired with a delicious sweet potato baked egg and a shaved asparagus salad.
Instead of tortillas, we've used delicious rainbow chard in our enchiladas and stuffed these with smoky spicy beans, topped with creamy avocado chunks. A mindful version of a Mexican classic.
We've stuffed chicken breasts with Mediterranean flavours of sundried tomatoes and black olives and served these with crispy baked hasselback potatoes, sprinkled with fragrant fresh rosemary.
Tangy sweet pink peppercorns are stir-fried with sticcoli, succulent slices of pork and crunchy cashew nuts.
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