Easter Eggstravaganza

Crispy, tender, and seriously addictive. These bite-sized chicken morsels are marinated in rich buttermilk for extra juiciness, then tumbled in our family’s secret herb and spice blend—a subtle nod to the Colonel, but with Glen’s own twist. Coated for crunch and fried till golden, they’re gluten-free and full of flavour. Perfect for snacking, sharing, or sneaking before dinner even starts.

I've probably made a million litres of chicken broth, and it's probably better than yours. It's the base of almost everything I do, and I carry a litre on me at all times in case I run into someone making soup in my travels. "Bone broth is highly nutritious. It contains bone-strengthening minerals such as calcium, magnesium, potassium and phosphorus. Bone broth is also found to contain natural glucosamine and chondroitin from animal's connective tissues, which are both essential factors to maintain healthy joints. Bone broth is also a good source of collagen, which is found to have anti-aging capacity in diminishing fine lines and promote plumpness for our skin. The marrow from the bones contain essential amino acids which can help fight inflammation to prevent chronic diseases." said someone on the internet. Get some and drink it for better gut health or store it in the freezer and use it in sauces and soups.

Nostalgia never tasted so smug. We start with plump, sun-blushed tomatoes—roasted till they're just shy of caramelisation—then blend them into a velvety base that’s warm, comforting, and exactly what you hope tomato soup tastes like when you're curled up in socks older than your kids. A generous swirl of basil cream folds through the lot like it owns the place—adding a whisper of freshness with just enough green to make you feel smugly wholesome. It's soup that knows its roots (hello, childhood lunches and thermos flasks) but still wants to be seen at the cool table. No thickeners, no weird sweetness—just straight-up flavour that’s a little fancy, a little familiar, and entirely freezer-friendly. Pair it with a buttery toastie or serve solo in your favourite mug. It’s the hug you didn’t know you needed, in edible liquid form. Shelf-life? Lovely. Reheat time? Flash. Leftover vibes? Unlikely.

***GLUTEN FREE PASTRY AVAILABLE Rich, moreish, and packed with farmhouse flavour. These bite-sized beauties are filled with free-range egg, local smoked ham, and sharp cheddar, folded through velvety cream and baked until golden. Perfect for brunch spreads, lunchboxes, or an anytime nibble—each one is a little parcel of savoury satisfaction.

I get so wound up trying to be fancy sometimes I forget that the best things in life are simple. Soft, white, and fluffy (and the bread is too - Haw haw haw..) Serves 4 as a side (or 1 wife if it's fresh out of the oven)

Vegetarian meals are soooooo appealing, because the vegetable is the hero so the Chef HAS to make it good. BETTER than if it were in a meat dish. But sometimes you just don't feel satisfied unless there's meat on the plate! So hence, the best way to eat - order vegetarian, add a side of meat! Nailed it.

Diced, seasoned and grilled to perfection, ready to add to a side to turn it in to a meal, or add to a vegetarian meal!

Bright, fresh, and simply done—our seasonal greens are lightly steamed and standing by to lift your plate. Whether it’s a roast, a ready-meal, or something from your own kitchen, they add colour, crunch, and that feel-good green-up your meal deserves.

Its a classic tale of humble mash meets butter but.... plot twist!! This butter has lead a life of fear and resentment burnt by past lovers and friends.

Cauliflower, cheese sauce, baked with mozzarella. and Parmesan = Yum!!

Like the wistful memory of a fish pie once enjoyed on a crisp winteres eve this morany should really be called a More-NOW! I promise I will work harder on this flavour text I promise I will work harder on this flavour text I promise I will work harder on this flavour text I promise I will work harder on this flavour text I promise I will work harder on this flavour text I promise I will work harder on this flavour text I promise I will work harder on this flavour text I promise I will work harder on this flavour text I promise I will work harder on this flavour text I promise I will work harder on this flavour text I promise I will work harder on this flavour text I promise I will work harder on this flavour text I promise I will work harder on this flavour text I promise I will work harder on this flavour text I promise I will work harder on this flavour text I promise I will work harder on this flavour text I promise I will work harder on this flavour text

Peri Peri Chicken with Portuguese Rice – for when you want actual flavour without needing to sign a waiver first. This is peri peri done properly: chicken marinated in garlic, lemon, paprika, and just enough chilli to make things interesting without requiring a glass of milk on standby. It's got that beautiful char, that tangy vinegar kick, and enough spice to wake up your taste buds without staging a full rebellion. Think "pleasantly zingy" rather than "why have I done this to myself." Comes with Portuguese rice – the tomato-based, garlicky, bay leaf-infused stuff that Portuguese chicken shops have been serving for decades because it just works. It soaks up all that gorgeous peri peri oil and basically does half the work of making the meal delicious. Safe for most adults and adventurous teenagers. If your kids think capsicum is spicy, maybe steer them toward something gentler and save this one for yourself. You deserve nice things. 🍗

Charred tofu and roasted cauliflower in a rich, aromatic tomato-cream sauce. Butter chicken — but make it veggie. Tofu and cauliflower get marinated, charred until they've got proper colour (none of that pale, sad, "I tried" roasting), then folded into a sauce that's been cooked low and slow until it's deeply golden, silky, and smells like a very good decision. Rich tomato, cream, butter, aromatics — the whole situation. Honestly, the sauce is so good it could make a shoe taste worthwhile.

Pork meatballs with fennel and rosemary, slow-cooked in a proper Italian tomato ragù and served on a bed of creamy polenta. This is the kind of meal that makes you want to cancel your plans, put on something cosy, and pretend you're in a Tuscan farmhouse (even if you're actually on the couch with the kids fighting in the background). Rich, warming, and deeply satisfying — the polenta soaks up every last bit of that sauce like it was born to do exactly that. Because it was.

Called "nature's steak" by people who don't eat steak (and honestly, fair enough — we're not judging anyone's life choices here). These beauties are stuffed with sun-dried tomato and roasted peppers, grilled with cheese, and arrive ready to reheat in whatever appliance you have the most complicated relationship with. Oven, microwave, air fryer — they'll all do the right thing by this mushroom. Murderless heaven on a plate. 🍄

I learned to cook a meat sauce from a ball-breaking Italian. It's fitting that Sophie has been wanting to feature a lasagne on the menu and has been breaking my balls ever since. I use better ingredients and more of them, as well as the skills I have hard-won in an unforgiving Italian kitchen.

Say Hello! to your new favourite chickeny treat.. tender buttermilk marinated, chicken fillets, double crumbed with an almond & breadcrumb coating, then fried until golden brown... served with mash and peas, because that is exactly what it should be served with - DON'T MESS WITH THE CLASSICS (unless they're terrible)

Dinner. Sorted. Dignity? Optional. This dish is basically the culinary equivalent of a warm hug and a firm handshake—it means business but still wants you to feel loved. Slow-roasted lamb that’s so tender you could cut it with stern eye contact. Nestled beside it are veggies that aren’t just an afterthought—they’ve been roasted until they taste like they made good life choices. The gravy? Oh, it's silky, savoury, and smug. Poured generously, not delicately. It's the kind of gravy that makes even cauliflower feel like royalty. Perfect for those nights when you want something hearty without playing butcher, roaster, and saucier. It’s your go-to “I cooked” lie that only your microwave knows about. Serve it in silence, devour it loudly—this one's got classic written all over it, with a wink and a gravy moustache.

Chicken thighs marinated in satay spices (not spicy ones), grilled, and sensually slathered and simmered in rich peanut and coconut gravy. It's a sexy, nutty, rich and dreamy dish - if it helps you can imagine Nigella cooking it. This could be served with flatbreads, or one could go loopy like that one restaurant I went to one time and serve it with fettuccine (just don't tell the Italians!). It is, however, served appropriately with perfectly cooked rice.

This dish is best described by Julia Childs: "Oh, what a marvelous dish this is! Tender beef—and I mean really tender—sautéed with those lovely earthy mushrooms and bits of smoky ham, all swimming together in the most wonderful, creamy gravy. You see, the secret is in the slow simmering. Don't rush it! Let that sauce develop its character, let it thicken naturally and become absolutely silky. This is the sort of hearty, honest cooking that makes everyone happy. Nothing fussy, nothing complicated—just good beef, good mushrooms, and a sauce that knows exactly what it's doing. The kind of dish that fills the kitchen with the most divine aromas and makes you feel terribly pleased with yourself. Bon appétit!" I can do better than call it "yummy meat and gravy" I can do better than call it "yummy meat and gravy" I can do better than call it "yummy meat and gravy" I can do better than call it "yummy meat and gravy" I can do better than call it "yummy meat and gravy"

Garlic and Thyme roasted mushrooms arrive at cauliflower’s finest hour—roasted, cloaked in melty cheese, and baked till it's golden enough to brag. Paired with seasonal veggies and a splash love (and garlic)!

I learned to cook a meat sauce from a ball-breaking Italian. It's fitting that Sophie has been wanting to feature a lasagne on the menu and has been breaking my balls ever since. I use better ingredients and more of them, as well as the skills I have hard-won in an unforgiving Italian kitchen.