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The Grand Roasted Vegetable Lasagne
Layers of roasted peppers, mushrooms, courgettes and spinach between Italian pasta sheets with a light, crème fraiche and mascarpone sauce.
Beef Bourguignon
Slow-cooked top rump steak, smoked bacon, mushrooms and caramelised baby onions with plenty of Merlot wine.
Slow-cooked Rump Beef with Brandy
Prime rump beef cooked slowly with chestnut mushrooms and a rich, brandy sauce.
Moroccan Lamb Filo Pie
Slow-cooked lamb with chickpeas, spinach and sweet potato, dressed in North African spices, wrapped in golden filo pastry and topped with feta and cranberries.
The Grand Lasagne al Forno
A slow-cooked ragu of beef and pork layered between sheets of Italian pasta, with béchamel sauce and a West Country Cheddar topping.
Vegetable and Chickpea Tagine
Sweet roasted peppers and aubergines, with dates and a blend of Moroccan spices.
Coq au Vin
Higher-welfare British chicken cooked on the bone with red wine, pearl onions, mushrooms and streaky bacon.
Portobello Mushroom Wellington
Sliced Portobello mushrooms with celeriac, baby spinach, pine nuts and a white wine and garlic cream, wrapped in crisp puff pastry.
Slow-cooked Rump Beef with Brandy
Prime rump beef cooked slowly with chestnut mushrooms and a rich, brandy sauce.
Beef Bourguignon
Slow-cooked top rump steak, smoked bacon, mushrooms and caramelised baby onions with plenty of Merlot wine.
Roasted Confit of Duck with Juniper
Confit duck leg in a juniper berry and orange zest sauce with cranberries.
Venison en Croute
Wild British venison fillets with red wine, spinach and chestnut mushrooms, individually wrapped in golden puff pastry.
Moroccan Spiced Lamb Tagine
Leg of lamb, slow-cooked to perfection with chickpeas and an authentic blend of Moroccan spices, garnished with almond flakes.
Vegetable and Chickpea Tagine
Sweet roasted peppers and aubergines, with dates and a blend of Moroccan spices.
Beef Wellington
Prime fillet of beef with a Portobello and porcini mushroom duxelle and chicken liver pate, wrapped in crisp golden puff pastry.
Roasted Confit of Duck with Juniper
Confit duck leg in a juniper berry and orange zest sauce with cranberries.
Coq au Vin
Higher-welfare British chicken cooked on the bone with red wine, pearl onions, mushrooms and streaky bacon.
Scottish Salmon with Crab & Lemon
A fillet of higher-welfare Scottish salmon topped with an indulgent crab, lemon and tarragon cream cheese, finished with a white crabmeat crumb.
Coq au Vin
Higher-welfare British chicken cooked on the bone with red wine, pearl onions, mushrooms and streaky bacon.
Rosemary & Sage Porchetta
A boneless, rolled belly of pork from Dingley Dell Farm in Suffolk with a garlic, rosemary, sage and fennel stuffing and golden crackling.