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A summery vegetable rosti served with a fresh tomato and sun-dried tomato dressing for an easy lunch.
Flavorful rib-eye beef marinated in red wine and spices, crusted with mustard and peppercorns, served with homemade horseradish cream.
Boiled globe artichoke served with a tangy mustard vinaigrette made from olive oil, red wine vinegar, and Dijon mustard.
A rich, luxurious meat pasta featuring tender beef, mixed mushrooms, and a fresh tomato salsa garnish.
Chicken roasted with chorizo and peppers served alongside a rich, spiced aubergine and tomato mixture.
A vegetarian spread featuring grilled aubergine with feta, a triple bean egg salad, spiced chickpeas, and homemade flatbreads.
Homemade pizza dough topped with spinach, anchovies, taleggio cheese, and an egg, served with a fresh chicory salad.
Richly flavoured venison steaks served with a crunchy, sour-sweet red cabbage, apple, and raisin slaw marinated in red wine vinaigrette.
Succulent duck breast oven-roasted and served with a tangy blackberry reduction and tender blanched sprouting broccoli.
Spatchcocked chicken marinated in a homemade spicy piri-piri sauce, griddled and roasted until golden and cooked through.
A quick vegetarian curry featuring sautéed sweet potatoes simmered with aromatic spices, vinegar, and served with cooling Greek yoghurt.
Pan-seared pigeon breast served over honey-caramelised baby leeks with a simple red wine vinegar and olive oil dressing.
A classic French salad featuring marinated tuna steaks, fresh vegetables, boiled eggs, and a zesty herb vinaigrette.
Succulent oxtail marinated overnight, slow-braised in chocolate stout, then shredded, wrapped in caul fat, and served with pungent horseradish mash.
Potatoes sautéed with vinegar and paprika, finished with a sweet and tangy glaze of ketchup, tomato purée, and honey.
Succulent roasted lamb paired with a textured almond and pepper sauce, served alongside a simple saffron-infused rice paella.
Roasted chicken served with crispy paprika-spiced potatoes and a fresh orange and watercress salad.
Sautéed shallots, garlic, and bacon simmered with red cabbage in a tangy red wine and vegetable stock reduction.
Deep-fried chicken breast stuffed with Wensleydale cheese, served alongside a quick caraway-spiced red cabbage pickle.
A light vegetarian salad combining crumbled feta cheese, diced beef tomato, raisins, and fresh herbs with a simple vinaigrette.
Breaded lamb cutlets pan-fried until golden, served with a warm potato, ham, and herb salad in a tangy dressing.
Pan-fried pork chop in a creamy mustard sauce served with vinegary tomatoes and herb-infused basmati rice with chopped figs.
Pan-seared salmon served over a tender mixture of honey, soy, and vinegar-glazed jarred peppers and sun-dried tomatoes.
Turkey thighs slowly braised in a rich casserole sauce until meltingly tender, served with a vibrant herb salsa verde.
A warm vegetarian salad featuring roasted Romero peppers, blanched Tenderstem broccoli, and sliced tomatoes tossed in a mustard vinaigrette.
A savory bread pudding featuring sausage, cauliflower, and fennel seeds in a creamy mustard sauce topped with parmesan cheese.
Transport yourself to Greece with a classic salad of fresh, crisp summer vegetables and tangy feta.
Flavorful red cabbage simmered with spices, apples, and vinegar. Perfect for stress-free festive meal preparation and holidays.
Shallots simmered in red wine and vinegar until tender and finished with a sweet glaze.
Succulent pork chops roasted with caramelised pears, potatoes, and onions, topped with melting Roquefort butter and served with chicory salad.
Smoked haddock pâté blended with butter and herbs, served with a slow-cooked balsamic-style beetroot compôte and horseradish cream.
A warm salad featuring crispy bacon, sautéed apples, and golden bread chunks tossed with herbs and a simple vinaigrette.
Grilled chicken breast strips seasoned with herbs and spices, served with a zesty tarragon and egg salsa.
Grill and roast lemon-marinated pork chops served alongside a hearty, warm salad of sautéed aubergine, potatoes, and cherry tomatoes.
A fragrant tomato chutney featuring Silk Road spices, corn, and chillies, perfect for pairing with cheeses and cold meats.
Succulent roasted lamb served over spicy semolina-crusted potatoes, fresh spinach, mint, and creamy goats' cheese salad.
Stylish French venison loin served with honey-glazed root vegetables, blackcurrant gastrique, garlic butter cabbage, and a creamy butter emulsion.
Slowly grilled black cod marinated in liquorice and honey, served with a smooth red onion jam and charred lettuce.
Cheesy wholemeal seeded biscuits served with a homemade red onion and caraway chutney, perfect for snacking or cheese boards.
Succulent roasted duck glazed with marmalade, served with layered root vegetable bubble and squeak and a rich orange-scented gravy.
A fresh vegetarian salad featuring steamed green beans, sliced red peppers, and crunchy chopped Brazil nuts in a tangy vinaigrette.
Pan-seared and roasted lamb steak served with a sweet redcurrant relish and sautéed root vegetables with garlic and herbs.
A unique sweet and creamy dessert featuring simmered tomatoes, chili, and spices folded into whipped cream and Greek yogurt.
Warm boiled potato cubes marinated in a zesty herb vinaigrette featuring olive oil, mustard, and fresh chives.
A refreshing salad of citrus segments, sliced fennel, and salty anchovies finished with extra virgin olive oil and vinegar.
Boil potatoes, peel, and quarter them before mixing with thinly sliced onions, olives, oregano, oil, and vinegar for serving.
A simple, tasty vegetarian pasta dish featuring a spicy tomato sauce, fresh basil, and melted buffalo mozzarella.
A vibrant seafood stew featuring chorizo, mussels, prawns, and sea bass, served with a zesty fennel salad and garlicky bread.
Succulent pan-fried gammon steaks served with a homemade tangy, spiced rhubarb and tomato chutney and fresh green cabbage.
Roast rack of lamb infused with a smooth raspberry, herb, and red wine vinegar marinade, served with a thickened sauce.
Flavorful chicken breasts with spicy harissa and anchovy butter, served alongside a crunchy almond and raisin watercress salad.
Chicken on the bone gently cooked with tart vinegar, delicate tarragon, punchy mustard, and cream – a real French gem.
A classic warm Mediterranean anchovy dip made by blending aromatics and herbs, then emulsifying with olive oil.
A delicious blended fish pâté served with a vinaigrette dressing, mixed salad leaves, soft-boiled quails' eggs, and sliced beetroot.
Crispy beer-battered aubergine and mozzarella sandwiches served with a roasted garlic and rosemary aubergine purée and fresh herb salad.
Crispy beer-battered cod served with double-fried chips and a rich, spiced homemade tomato ketchup.
Succulent beef and onion skewers basted in spicy homemade harissa, served over fragrant, citrus-infused basmati rice.
Succulent barbecued chicken flavored with spicy citrus marinade, served alongside coal-roasted potatoes topped with homemade herb garlic butter.
Slow-cooked tender pig cheeks served with creamy mashed potatoes, sweet glazed carrots, wilted kale, and a tart apple sauce.
Pan-fried calves' liver served over buttery sage pasta with a rich port wine and crème fraîche reduction sauce.
Homemade mini quiches featuring smoked bacon, mature cheddar, and diced courgette, served with a fresh dressed green salad.
Crispy breaded chicken wrapped in Parma ham, served alongside a slow-roasted tomato, artichoke, and mozzarella salad.
Deep-fried fish and prawns served with flavour-packed homemade ketchup and a fresh, crunchy radish and fennel salad.
Succulent roasted duck breasts served with rich beetroot and apple purées, spiced braised red cabbage, and pickled heritage beetroots.
A sensational warm starter featuring shredded confit duck, smoked duck, and pecans drizzled with a rich blue-cheese dressing.
A delicious salad featuring ready-made confit duck legs, caramel-coated pecans, and a rich, creamy blue cheese dressing.
Jointed chicken marinated in lemon thyme and garlic, roasted, and served with a charred broccoli, mushroom, and burrata salad.
Creamy goats' cheese salad with a sharp redcurrant reduction and celeriac baked in a salt crust on toasted brioche.
Succulent griddled tuna steaks paired with a vibrant roasted pepper, tomato, and almond romesco salad in a spicy dressing.
A spicy homemade harissa chicken stew served alongside a refreshing, herb-packed chickpea and raisin salad.
Boiled langoustines served with a creamy butter sauce and a fresh mixed herb and Little Gem lettuce salad.
Crispy deep-fried potato sausages stuffed with melting cheese, served alongside a fresh tomato, onion, and dressed leaf salad.
Grilled merguez sausages served with zesty herbed couscous and a homemade spicy harissa-infused mayonnaise.
Firm, meaty monkfish fillets pan fried and served with a rich red wine and nut-brown butter sauce.
Pan-fried calf's liver served over sage-tossed ribbon pasta with a rich port and stock reduction sauce.
Pan-fried cod served with scorched baby leeks, a buttery caper sauce, and a tangy red wine vinegar reduction.
Chicken stuffed with melted cheese and prosciutto, breaded and roasted, served with zesty red cabbage and spiced kale salads.
A quick Mediterranean pasta dish featuring a smooth homemade tomato sauce, succulent prawns, and fresh basil.
Crispy pancetta and creamy parmesan penne served alongside a crunchy Little Gem salad with golden homemade croutons.
Succulent prawns marinated in a spicy piri-piri sauce served alongside flavorful harissa-spiced couscous with pomegranate and fresh coriander.
Luxurious racks of lamb served with sautéed salsify, seasonal greens, and a rich, thickened port and red wine sauce.
A traditional roast dinner featuring beef fillet, rich red wine gravy, braised red cabbage, and special chilled-batter Yorkshire puddings.
Spatchcocked chicken roasted with a fragrant harissa-style spice paste served alongside a vibrant pink beetroot bulgur and halloumi salad.
Roast pork with crispy crackling served alongside sweet apple purée and spiced, sticky red cabbage in a red wine sauce.
Succulent mustard-glazed spatchcock chicken served with creamy burrata, croutons, and a rich slow-roasted tomato and piquillo pepper salad.
Rich grouse served with smooth red cabbage purée, earthy celeriac, kale, beetroots, and a flavorful blackberry and port sauce.
An autumnal feast featuring pan-roasted partridges, buttery fondant potatoes, sweet red cabbage purée, and a rich blackberry port sauce.
Cured salmon fillet flavored with dill and spices, served alongside a homemade sparkling champagne and juniper mustard sauce.
Spiced salmon fillets grilled with vindaloo paste, served over fragrant coconut and peanut rice with a creamy coconut sauce.
Moist sea bass baked in a salt crust, served with a fresh runner bean, broad bean, and lettuce salad.
Succulent lamb shanks slow-cooked in a rich tomato and red wine sauce, served with smooth, heart-healthy olive oil mashed potatoes.
Crispy panko-coated smoked haddock fish cakes stuffed with soft-boiled quail eggs, served with homemade curry mayonnaise and dressed watercress.
Golden puff pastry tarts topped with wilted spinach, creamy egg mixture, and smoked salmon, served with fresh pesto and salad.
A fresh and easy smoked salmon pâté served with homemade melba toast and a crisp radish and beetroot salad.
Crispy buttermilk-soaked chicken pieces served with a sweet and tangy tomato, sweetcorn, and chilli salsa.
Seared monkfish simmered in a smoky chorizo and bean stew, served with a fresh, dressed vegetable and asparagus salad.
A traditional Spanish-style tapas dish of fried bread paste, aromatic cumin, chickpeas, and fresh wilted spinach.
Combine the wonderful flavours of chorizo and artichoke to make a truly delicious homemade pizza with fresh baby leaf salad.
Bite-sized stuffed mushrooms with oozing Stilton centers, served with fresh herb salad and a tangy homemade cranberry relish.
Tender pork ribs are poached then roasted in a sweet, spicy marinade and served with a fresh red onion salad.