Week 24
Showing all 6 results
-
Caraway Roast Beetroot and Spinach Curry with Buckwheat and Basmati Rice
£12.99Beetroot roasted in Cumin and Caraway in a Swperbox Garam Masala based curry with Spinach and Buckwheat, served with Wholegrain Basmati Rice
-
Fresh Falafels with Pitta Style Flatbread, Kosambari Slaw and Welsh Yoghurt
£12.99Homemade Falafel, fried and set on an Indian inspired Slaw tempered with Mustard Seed and Curry Leaf, served with a Pita style Flatbread and Welsh Yogurt.
-
Hake A La Meunière with Celeriac Colcannon and a Caper Butter Sauce
£14.99Our Celebratory 200th Recipe!! – Pan fried Crispy Skin Hake with a Burnt Butter, Caper and Lemon Sauce served on a Celeriac and Kale Colcannon.
-
Lamb Sheek Kebab with Roast Veg Cous Cous Salad and Chermoula Salsa
£14.99Lamb mince and Baharat Spice Blend make delicious Sheek Kebabs, pan fried and served on a Roast Vegetable Cous Cous Salad with a fresh and zesty Chermoula Salsa
-
Malfadine Pasta Agli Oli with Nduja Sausage, Roast Sprouts and Spinach Pesto
£14.99Mafaldine Pasta tossed in Garlic and Chilli Oil, served with Sprouts roasted in Spicy N’Duja Sausage and White Wine and a fresh Spinach Pesto.
-
Roast Leek and Butterbean Autumn Stew with “Cheesy” Dumplings
£12.99Lightly charred Roast Leek and Butterbean Stew in a Thyme and fresh Vegetable Stock sauce, topped with homemade ‘Cheesey’ Dumplings
Recent Comments