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English Asparagus Tart

Serving for one

A wonderful savoury starter, that brings together seasonal British flavours combining springtime asparagus and ricotta to create this tart.

Italian Burrata Caprese Salad
VegetarianGluten Free

Serving for One

This versatile salad is perfect this Spring/Summer to eat at the table or to take with you on a picnic or for dining al fresco. Consisting of Italian Burrata and a medley of Heritage tomatoes lined with a Genovese pesto.

Celeriac and Peanut Butter Soup

Serving for one.

A rich and nutty smooth soup.

Butternut Squash, Coconut Milk and Madras Curry Soup

Serving for one.

Sweet roasted pumpkin, blitzed with coconut milk and scented with a pinch of madras curry powder

Jerusalem Artichoke and Chestnut Soup

Serving for one.

A roasted earthy Jerusalem artichoke, combined with chestnuts and finished with a hint of Somerset cream.

Messinian Treasure Organic Extra Virgin Olive Oil

Messinian Treasure Organic early harvest extra virgin olive oil (Agoureleo) is a superior category of olive oil.

It has an intense greenish colour due to the high chlorophyll content, strong fruity flavour and rich texture.

Roasted Cauliflower, Beetroot Hummus with Coriander and Sunflower Seeds

Serving for one

A traditional Mediterranean side dish tuned main course, a velvety beetroot hummus, topped with roasted zaatar spiced cauliflower

Roasted Aubergine with Rose Harissa, Pine Nuts and Pistachios

Serving for one

An oven roasted aubergine, with rose harissa topped with crunchy pistachios and pine nuts and parmesan cheese

Provençale Aubergine and Courgette Ratatouille

Serving for one

A traditional southern French ratatouille, topped with a sprinkling of parmesan cheese

Delica Pumpkin Risotto, Roasted Ricotta with Red Currant

Serving for one

A seasonal risotto, finished with roasted Delica pumpkin puree, topped with roasted ricotta pieces and red currant.

Tandoori Spiced Cod, Savoy Cabbage, Lemon Confit and Caramelised Almonds

Serving for one

Flaked marinated spiced cod on a bed of savoy cabbage simmered with lemon confit and topped with caramelized almonds.

Miso Style Yuzu Salmon, Steamed Bok Choi Cabbage and Pickled Ginger

Serving for one

Marinated filet of salmon in a soya and yuzu glaze served with steamed bok choi.



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