Our Food
Chicken, pea and asparagus alfredo tagliatelle
Enjoy this complete, delectable meal on any day of the week, combining succulent chicken breast, seasonal green favourites and an unctuous, made from scratch alfredo sauce. It works well with any pasta type!
Makes 10 portions:
5 chicken breast fillets
1.5kg tagliatelle pasta
1 litre pure milk double cream
300g mature cheddar
150g parmesan
2 cloves garlic
250g garden peas
500 asparagus
Sprigs of fresh basil for garnish
Red lentil, sweet potato, boiled egg & chickpea korma curry with handmade samosas and cucumber raita
A mildly spiced yet flavoursome favourite with added eggs for optimum nutrition, or simply omit the eggs to create a plant based version. Serve alongside basmati rice, handmade samosas with our signature filling and refreshing cucumber raita.
Makes 10 portions:
2 onions
1 tsp cumin seeds
1 tsp fennel seeds
Whole cloves
Coriander seeds
1 tbsp turmeric
1 tbsp garam masala
50g crushed garlic
50g crushed ginger
1kg red lentils
1 400ml tin coconut milk
1kg sweet potato
2 800g tin chickpeas
10 boiled eggs
Fresh coriander for garnish
1kg basmati rice
Mediterranean vegetable lasagne
An all year round hit, this vegetarian lasagne is packed with your favourite Mediterranean veggies, combining home made bechemal sauce, mature cheddar and layers of pasta sheets, as well as our fresh tomato and basil sauce, perfect for using up those old tomatoes.
Makes 10 portions:
1kg lasagne sheets
1 litre bechemal sauce (plain flour, milk, butter)
300g fresh tomatoes
300g tinned chopped tomatoes
150g tomato puree
1 aubergine
250g chestnut mushrooms
2 red pepper
2 yellow pepper
250g mature cheddar
1 bunch basil
Baked salmon fillet, Jersey Royal potatoes and green vegetable medley.
A prime example of one our simple, nourishing meals with very few ingredients, and can easily be replicated for large volumes. It also works with any other fish, so check with your fishmonger for the catch of the day.
Makes 10 portions:
10 salmon fillets
1kg Jersey Royal potatoes
1kg asparagus
1kg garden peas
Extra virgin olive oil
Sprigs of fresh rosemary
Lamb kofta, handmade tomato and olive flatbread, chick pea mudammas, mixed salad and cumin & lemon yoghurt
It’s a middle eastern graze on one plate. Get stuck in and mix all the elements together, selection perfection!
Makes 10 portions:
For the kofta:
1kg lean lamb mince
1 tsp cumin
1 tsp smoked paprika
1 tsp harissa spice mix
Flat leaf parsley
For the flat bread:
1kg plain flour
3 tbsp baking powder
200g sliced black olives
200g tinned chopped tomatoes (strained)
For the chickpea mudammas:
1kg tinned chick peas
500g tinned chopped tomatoes
3 cloves garlic
Flat leaf parsley
1 onion
Sumac for dusting
For the mixed salad:
500g vined tomatoes
4 cucumber
1 head cos lettuce
1 lemon
Fresh mint
Extra virgin olive oil
For the cumin and lemon yoghurt:
1kg full fat greek yoghurt
1 tsp ground cumin
1 lemon (zest and juice)
Mild Harissa chicken with 50/50 quinoa & cous cous and red pepper dressing.
Minimal ingredients with maximised nutrition with the addition of quinoa to cous cous alongside succulent British chicken. Serve alongside your favourite roasted veggies or greens. Finish with a drizzle of blended red pepper dressing to bring it all together
Makes 10 portions:
10 whole chicken thighs
250g harissa spice mix
3 cloves garlic
Extra virgin olive oil
150g tomato puree
For the cous cous:
600g cous cous
600g red quinoa
1 tbsp turmeric
Extra virgin olive oil
For the red pepper dressing:
4 red peppers
5 tomatoes
2 tbsp smoked paprika
Flat leaf parsley
Fresh mint
Watermelon and summer berry smoothie
Ripe watermelons are key to this refreshing summer favourite, and with the arrival of seasonal berries like raspberries and strawberries, options are plentiful to enhance its flavour and beautiful colour.
Makes 10 portions:
2 ripe watermelons
200g strawberries
200g raspberries
Sprigs of mint for garnish
Apple and mixed berry strudel with cinnamon cream
Crisp filo pastry, tart apples and a delightful cinnamon cream take centre stage in this classic dessert. Play around with other seasonal fruits throughout the year or substitute the cream for hot custard in the colder months!
Makes 10 portions:
750g filo pastry sheets
5 peeled and cooked green apples
150g raspberries
150g blackberries
150g strawberries
150g caster sugar
1 litre double cream
1 tsp vanilla essence
2 tsbp ground cinnamon
All butter lemon sponge loaf with buttercream and summer berries
A home made treat for everyone, this fluffy sponge is sure to delight people of all ages.
Makes 20 portions:
750g unsalted butter
400g caster sugar
100g blueberries
100g raspberries
10 eggs
1 lemon (juice and zest)
750g self raising flour
2 tsp baking powder
For the buttercream:
200g unsalted butter
400g icing sugar