Freekeh cooked in garlic, onion, cream, mushrooms, and Arabic spices. Topped with sliced grilled chicken breast seasoned with cumin, paprika, coriander and white pepper. Garnished with chopped parsley, zaatar and sumac powder.
Tender beef cubes cooked in olive oil, onion, garlic, yoghurt, egg, and beef stock. Garnished with toasted garlic, pine nuts, chopped parsley, and a drizzle of olive oil.
Salmon fillet served with green beans, sautéed cherry tomatoes, carrot and baby spinach topped with a light cream sauce with parsley and chives.
Chicken strips cooked in a spicy Thai red curry sauce mixed with bamboo shoots, carrots, Thai eggplant and red peppers.
Shredded chicken cooked in a sweet and savory curry sauce mixed with raisins, broccoli, onion, carrots and finished with sliced almonds.
Tender, lean beef strips in a light creamy mushroom Stroganoff sauce.
Rich, minced prime beef in a homemade tomato sauce nestled between layers of tender aubergine topped generously with aged Parmesan.
Herb marinated grilled chicken served with a medley of seasoned red cabbage, peppers, carrot, courgette and mushrooms.
Creamy Thai green curry filled with strips of tender, free range chicken breast, bamboo shoots, baby corn and aubergine with a hint of lime.
Coconut and almond coated lean chicken breast, air fried to perfection, served with a medley of Asian vegetables and a light, sweet yellow curry sauce.
Tender pieces of chicken slow cooked with aromatics, tomatoes, celery, carrot, aubergine, courgette and peppers on a bed of brown rice and finished with pine unscaly.
High protein grilled chicken breast topped with a velvety sundried tomato cream sauce, spinach and aged Parmesan. Served with roast yellow and green courgettes.
Kidney and black beans slow cooked with leek, carrot, celery, lentils and water chestnuts, flavoured with fresh thyme and topped with comforting sweet and white potato mash.
