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Slow-cooked Rump Beef with Brandy
Prime rump beef cooked slowly with chestnut mushrooms and a rich, brandy sauce.
Moroccan Spiced Lamb Tagine
Leg of lamb, slow-cooked to perfection with chickpeas and an authentic blend of Moroccan spices, garnished with almond flakes.
Salmon en Croute
Salmon fillets filled with spinach, caper, lemon, crème fraiche and dill, wrapped in all-butter puff pastry and glazed with dill and juniper.
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.
Moroccan Spiced Lamb Tagine
Leg of lamb, slow-cooked to perfection with chickpeas and an authentic blend of Moroccan spices, garnished with almond flakes.
Coq au Vin
Higher-welfare British chicken cooked on the bone with red wine, pearl onions, mushrooms and streaky bacon.
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.
Coq au Vin
Higher-welfare British chicken cooked on the bone with red wine, pearl onions, mushrooms and streaky bacon.
Beef Bourguignon
Slow-cooked top rump steak, smoked bacon, mushrooms and caramelised baby onions with plenty of Merlot wine.
Roasted Chicken Breasts in a Port & Merlot Jus
Two higher-welfare British chicken breasts in a classic Port and Merlot wine jus with roasted shallots and chestnut mushrooms.
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