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Caraway Roast Beetroot and Spinach Curry with Buckwheat and Basmati Rice
Beetroot 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
Homemade 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
Our 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
Lamb 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
Mafaldine 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
Lightly charred Roast Leek and Butterbean Stew in a Thyme and fresh Vegetable Stock sauce, topped with homemade ‘Cheesey’ Dumplings