Lemon & Herb Chicken.
Lemon roasted chicken with a roasted vegetables , herby quinoa and creamy hummus.

Spaghetti Bolognese.
Slow-simmered beef ragù with tomato and herbs, served with pasta.

Cottage Pie.
Rich beef and vegetable filling under a golden, buttery mash.

Zesty Tuna Pasta Salad.
Tuna, pasta and crunchy veg in a zingy lemon and caper dressing. Best eaten cold.

Coconut Cauliflower & Aubergine Dhal. (V)
Spiced red lentils with roasted aubergine, tomato and cauliflower, topped with crispy shallots.

Miso-Glazed Aubergine & Tofu Bowl. (V)
Sticky miso aubergine, golden tofu, jammy egg, edamame and smashed cucumber on rice.

Miso glazed Pork Bowl.
Sweet and spicy marinated pork with jasmine rice, bok choy, courgette and edamame.

Lemon Pesto Prawn Orzo.
Juicy garlic prawns and orzo in basil pesto, with roasted cherry tomatoes, greens, finished with lemon zest and crunchy shallots.

Miso Chicken Bowl.
Miso-glazed chicken thigh with rice, crunchy greens and a vibrant edamame hummus.

Slow-Cooked Beef Chilli.
Smoky, gently spiced beef with kidney beans, fluffy rice, fresh coriander and a squeeze of lime.

Mexican Chicken Buddha Bowl.
Chipotle-spiced chicken with brown rice, sweetcorn salsa and slaw.

Peanut Satay Buddha Bowl .
Grilled chicken, greens and grains with a creamy peanut dressing.