Coconut Cod, Cauliflower & Green Bean Curry with Almond Crunch
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Tender roasted cod folded through a mild coconut curry with cauliflower, carrots, green beans and toasted almonds.
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Roasted paprika chicken thighs, fluffy lemon-parsley quinoa and charred courgettes come together in a hands-off, naturally gluten-free dinner.
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A very simple, comforting pasta with a smooth cheddar sauce and a little black pepper.
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Crisp-edged, cumin-spiced halloumi and butter bean patties with lemony quinoa and a juicy peach, tomato and mint salad in a sharp pomegranate-molasses dressing.
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Hot, aromatic jerk king prawns with charred sweetcorn, a warm mango and black-eyed pea salad, peppery leaves and golden plantain rounds.
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Crisp-edged sardine kefta patties, warmly spiced with cumin, coriander, paprika and preserved lemon, served with lemony couscous and a juicy charred pepper, tomato and herb salad.
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Tender cooked octopus and skin-on baby potatoes are charred on skewers, then served with a smoky roasted pepper and almond dressing and a sharp parsley-rocket salad.
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Crisp-skinned mackerel fillets with a smoky cumin and pul biber rub, served over warm bulgur with charred green beans, ripe tomatoes and a sharp sumac-onion dressing.
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Spiced, crisp-edged hake with a juicy warm relish of greens, tomatoes and cannellini beans, served over golden pan-fried maize cakes.
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Crisp, gently fiery jackfruit, chickpea and potato cutlets scented with curry leaves and toasted spices, balanced by a cooling coconut-cucumber sambol and sharp tomato salad.
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Charred tempeh, sweetcorn and red onion skewers glazed in a sticky ginger-lime tamari caramel, with a thick peanut-lime dipping sauce and a cooling pineapple herb salad.
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A bright Brazilian-inspired seafood stew of tender hake and king prawns in a smoky paprika-coconut broth with tomatoes, sweet peppers, lime and coriander, spooned over fragrant rice.