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Roasted Pepper and Goat's Cheese Quiche
Sweet roasted peppers and slices of goat’s cheese in a deep, free-range egg quiche.
Mac Cheese with Smoky Bacon
An indulgent macaroni cheese with vintage West Country Cheddar and smoked bacon, topped with a crispy garlic and parsley crumb.
Beef Bourguignon
Slow-cooked top rump steak, smoked bacon, mushrooms and caramelised baby onions with plenty of Merlot wine.
Sensational Sausage Rolls
Higher-welfare pork sausagemeat with bacon and sage, wrapped in buttery puff pastry and sprinkled with poppy seeds
Roasted Vegetable and Chickpea Curry
Oven roasted peppers with cauliflower and spinach in a gently spiced chickpea and lentil sauce.
Red Thai Chicken Curry
A warming Thai curry made with marinated higher-welfare British chicken breast, red peppers, coconut milk, tamarind and kaffir lime leaf.
Portobello Mushroom Risotto
Creamy risotto made with Portobello, cup and chestnut mushrooms, topped with a knob of lemon and sage butter.
Goat's Cheese & Pesto Whirls
Puff pastry rounds filled with goats cheese, green basil pesto and semi-dried cherry tomatoes
Garofalo - Pappardelle Pasta
Bronze-die, durum wheat semolina Pappardelle pasta.
Lamb Moussaka
Grass-fed minced lamb seasoned with cinnamon and mint, with layers of roasted aubergine, topped with potato slices and a creamy béchamel sauce.
Garlic Butter Prawns with Lemon & Dill
Sixteen big, sweet prawns with a handmade lemon and parsley butter, ready to cook from frozen. A perfect starter for four.
Aubergine, Spinach & Paneer Curry
Cubes of paneer cheese marinated in turmeric with roasted diced aubergine and spinach in a coconut curry sauce with coriander.
Creamy Mash
Mashed potato, cream, butter, sea salt and cracked black pepper.
Ceramic Dish for 8 Portion Meals
Ceramic dish for 8 portion meals.
Alder Tree Blackcurrant Ice Cream
Blackcurrant fruit ice cream.
Tarragon & Lemon Chicken
Higher-welfare British chicken and soft leeks in a delicate cream and white wine sauce, with tarragon, lemon and a little mustard.
Peas Pilau
Fragrant Basmati rice with peas, flavoured with saffron, cardamom, cinnamon and cloves.
Cod Mornay
Cod and chopped spinach baked in a classic Mornay sauce of mature Cheddar, cream and English mustard with a cheesy gratin top.
Steak & Red Wine Pie
Tender top rump beef, cooked slowly with vegetables and Merlot wine, topped with shortcrust pastry lid.
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.