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Braised Welsh Pork Belly with Cauliflower Puree, Caraway Carrots and Pickled Apple
Valentines Special! Local Pork Belly, braised in Welsh Cider and served with Cauliflower and Garlic Puree with Caraway Carrots and Pickled Apple, finished with a Cider Jus
Creole Jambalaya with Smokey Paprika Aubergine, Kidney Beans and Basmati Rice
Garlic and Smoked Paprika Roast Aubergine in a Creole style Jambalaya with fresh Swperbox Vegetable Stock and Spring Onion
Kung Pao Chestnut Mushrooms with Red Pepper, Spinach, Furikake Rice and Toasted Peanuts
Garlic Miso Roast Chestnut Mushrooms and Peppers, Spinach and Jasmine Rice seasoned with Vegan Furikake
Lebanese Mujadara with Caramelised Onions, Leeks, Roasted Mushrooms, 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
Steamed Cod Provencal with Courgette, Olives, Capers in a Rich tomato Sauce with Creamy Polenta
Pepper Cod with charred Courgette Provencal Sauce and a smooth Polenta, finished with Fresh Parsley.
Welsh Beef Bourguignon with Carrots, Mushrooms and a Kale Colcannon
An absolute French Classic! Slow Braised Welsh Beef in a rich sauce with Carrot and Mushrooms, served with a Kale Colcannon.