Using the spice blend for Tagine called "Ras el hanout" really using all the common spices we all share in different cultures that is infused with fresh herbs and lemon & dates. We braise the lamb with all the spices then slow cook it giving you that aromatic, tender rich Moroccan lamb dish. Comes with Sweet Potato Mash and Roasted Almond.

Our take on a classic Hungarian Goulash that combines braised pork cooked in our own chicken and vegetable stock. The gravy consists of onion, garlic, paprika, caraway seed mixed in a rich tomato paste with mashed potato and greens.

"New To Menu" Thought of changing it up and introducing potato to our lean meals range 170g White Potato 50g Green Beans 100g of Cooked Chicken Breast Total Calories: 387 Carbs: 35g Protein: 37g Fats: 6.6g

Choosing our Lean meals are made of: 130g of Basmati Rice 80g of Broccolli and Beans 100g of Cooked Thai Basil Grassfed Lean Beef Mince Using Thai basil, herbs and a little chilli Total Calories: 320 Carbs: 36g Protein: 30g Fats: 6g

"New To Menu" Another new exciting dish to add. 80: Spinach/Beans 100g: Kangaroo 250g: Pumpkin Mash: Calorie: 280Cal Protein: 30g Carbs: 27g Fats: 3g

"New To Menu" Thought of changing it up and introducing potato to our maintain meals range. 190g White Potato 50g Green Beans 150g of Cooked Chicken Breast Total Calories: 486cal Carbs: 40g Protein: 53g Fats: 6.6g

170g of Basmati Rice 80g of Broccolli and Beans 150g of Cooked Thai Beef Basil Grassfed Lean Beef Mince Total Calories: 420cal Carbs: 47g Protein: 45g Fats: 8g

"New To Menu" Another new exciting dish to add. 100: Spinach/Beans 150g: Kangaroo 250g: Sweet Potato Mash Calorie: 420Cal Protein: 45g Carbs: 45g Fats: 2g

"New To Menu" Thought of changing it up and introducing potato to our Gainz meals range 250g White Potato 50g Green Beans 200g of Cooked Chicken Breast Total Calories: 650cal Carbs: 50g Protein: 70g Fats: 9g

225g of Basmati Rice 80g of Broccolli and Beans 250g of Cooked Thai Beef Basil Grassfed Lean Mince Total Calories: 610cal Carbs:62.5g Protein:63g Fats:12g

"New To Menu" Another new exciting dish to add. 100: Spinach/Beans 200g: Kangaroo 300g: Sweet Potato Mash Calorie: 510Cal Protein: 55g Carbs: 55g Fats: 2g

Marinated Chicken Breast over night with our own Jerk Rub then panfryed quickly before baking. Comes with Roasted Sweet Potato, Pumpkin & Mixed Steamed Vegetables.

Salmon marinated in a blend of Korean spices, served with pumpkin, sweet potato, broccoli, carrots, cauliflower, green beans and cabbage.

Twice Cooked Corned beef with Roasted Vegetables. First poached in spices then glaze baked.

One my favourite curry with Basmati Rice. Chinese inspired curry with curry leaves, ginger, curry powder cooked in coconut cream with beans and pea. Mild curry that not only creamy but nothing too spicy.

Marinated Chicken Breast over night with our own Jerk Rub then panfryed quickly before baking. Comes with Roasted Sweet Potato, Pumpkin & Mixed Steamed Vegetables.

Twice Cooked Corned beef with Roasted Vegetables. First poached in spices then glaze baked.

One my favourite curry with Basmati Rice. Chinese inspired curry with curry leaves, ginger, curry powder cooked in coconut cream with beans and pea. Mild curry that not only creamy but nothing too spicy.

"New TO MENU" Using the spice blend for Tagine called "Ras el hanout" all our common spices (we all share in different culture) that is infused with fresh herbs and lemon. We braise the lamb with all the spices then slow cook it giving you that aromatic, tender rich Moroccan lamb dish. Comes with Roasted Cauli Mash and Roasted Almond.

Our take on a classic Hungarian Goulash that combines braised pork cooked in our own chicken and vegetable stock. The gravy consists of onion, garlic, paprika, caraway seed mixed in a rich tomato paste with cauliflower mash and greens.

Marinated Chicken Breast over night with our own Jerk Rub then panfryed quickly before baking. Comes with Roasted Pumpkin & Mixed Steamed Vegetables.

Salmon marinated in a blend of Korean spices, served with pumpkin, broccoli, carrots, cauliflower, green beans and cabbage.

Twice Cooked Corned beef with our Complete Meal Vegetables. First poached in spices then glaze baked.

One my favourite curry with Cauli Rice. Chinese inspired curry with curry leaves, ginger, curry powder cooked in coconut cream with beans and pea. Mild curry that not only creamy but nothing too spicy.

"New TO MENU" Using the spice blend for Tagine called "Ras el hanout" all our common spices (we all share in different culture) that is infused with fresh herbs, lemon & dates. We braise the lamb with all the spices then slow cook it giving you that aromatic, tender rich Moroccan lamb dish. Comes with Sweet Potato Mash and Roasted Almond.

Our take on a classic Hungarian Goulash that combines braised pork cooked in our own chicken and vegetable stock. The gravy consists of paprika and caraway seeds mixed in a rich tomato paste with mashed potato and greens.

Marinated Chicken Breast over night with our own Jerk Rub then panfryed quickly before baking. Comes with Roasted Sweet Potato, Pumpkin & Mixed Steamed Vegetables. (Broccoli is using head only)

Salmon marinated in a blend of Korean spices, served with pumpkin, sweet potato, broccoli, carrots, green beans and cabbage.

Twice Cooked Corned beef with Roasted Vegetables. First poached in spices then glaze baked.

One my favourite curry with Basmati Rice. Chinese inspired curry with curry leaves, ginger, curry powder cooked in coconut cream with beans. Mild curry that is not only creamy but not too spicy either.

Using the spice blend for Tagine called "Ras el hanout" really using all the common spices we all share in different culture that is infused with fresh herbs, lemon & dates. We braise the eggplant with all the spices then slow cook it giving you that aromatic, tender rich Moroccan flavour. Comes with Sweet Potato Mash and Roasted Almond.

Protein Pulse Gfree pasta cooked in a creamy zuchini sauce with Nutritional Yeast and cashew with coconut cream.

One my favourite curry with Basmati rice. Chinese inspired curry with curry leaves, ginger, curry powder cooked in coconut cream with beans and pea. Mild curry that is not only creamy but not too spicy either.