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Carne Asado – Flank Steak, Celeriac Puree, Kale Pangrattato, Rainbow Chard
Our take on the Classic Argentinian Asado – Local Flank Steak marinated in a Carne Asado Dressing on Wilted Chard with a rich Celeriac Puree and a Crispy Roast Kale Crumb
Lebanese Mujadara with Caramelised Onions, Roasted Mushrooms, Courgette, Zhoug Salsa and Greek Yoghurt
Wholegrain Basmati and Beluga Lentils cooked in Za’atar with Fermented Fava Roasted Mushrooms and Courgette, Finished with Caramalised Onion, Spring Onion, Zhoug and Welsh Greek Yoghurt
Merguez Roast Courgette, Plum Tomato and Chard Stew with Herby Cous Cous and Toasted Pumpkin Seeds
Classic Roast Courgette and Rainbow Chard in a Caraway and Plum Tomato Stew with a Herby Cucumber Cous Cous and Toasted Pumpkin Seeds.
Souvlaki Chicken Kebabs, Warm Tahini Hummus, Lemon Dressing and Cucumber Tzatziki
Souvlaki Chicken Thigh Kebabs with Pepper and Onion on a lightly warmed Hummus with a Red Lettuce Salad and Swperbox Cucumber Tzatziki.
The Not Fish ‘N’ Chips – Breaded Aubergine, Potato Rosti, Garlic Chard and Homemade Tartare Sauce
Crumbed and Fried Aubergine Slices with Garlic Spinach on a Crispy Potato Rosti served with a Vegan Tartare Sauce and Lemon
Tuscan Mackerel – Pan Fried with Spices, Cannellini Beans, Sun Dried Tarragon Tomato Pesto and Fresh Rocket
Local Mackerel Fillets pan fried on a ‘Salad’ of Tuscan Roast Courgette and Cannellini Beans with Welsh Salad Leaves and a homemade Tarragon Tomato Pesto with Teifi Mature Cheese