Almonds contain almost as much protein as steak (copy)

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.

There's no "I" in cauliflower — but there are two U's, and that's exactly the point. Golden-crumbed and fried until properly crispy — the kind of crunch you can hear from across the table. Tender cauliflower inside, shatteringly good outside. The kind of thing that lands in the middle of the table and somehow vanishes before anyone's technically had their share. Made for passing around. Sharing optional, but good luck with that.

Every time I make this, I get tempted to complicate things. Then the voice of reason (Sophie) reminds me that I have achieved perfection, and that I've left my house keys in the front door. I'm a lucky man (and the perfect mark for novice burglars with a taste for kitsch).

***GLUTEN FREE PASTRY AVAILABLE Creamy, golden, and utterly moreish. These little tartlets are filled with tender spinach, tangy feta, and free-range egg folded through silky cream. Baked until perfectly set with a flaky base and a golden top, they’re ideal for brunch platters, picnic baskets, or a quick savoury hit anytime. A humble classic, done just right.

A vibrant, ruby-red masterpiece, borscht is where earthy beets meet a swirl of tangy goodness and velvety broth. Whether served hot or cold, this Eastern European classic is equal parts hearty and refreshing, packed with a medley of cabbage, carrots, potatoes, and a dollop of sour cream to tie it all together. It’s the soup that’s so good, it practically demands a standing ovation—spoon in one hand, applause in the other!

It has roasted carrot and chickpeas and is delicious. It is a soup. It is orange. My mum likes it.

Can't beat the classics. I've tried. The classics always win. This one comes served with a genuinely ridiculous butterscotch cream — rich, glossy, the kind of thing that makes you question every life choice that led you to eating sad desk lunches for the last six years. A word of warning, and I say this with love: eat this immediately. Not "soon." Not "after I check my phone." Immediately. Sophie has a sixth sense for this pudding that I cannot explain and have stopped trying to understand. I don't know if it's the smell, some kind of butterscotch-activated radar, or simply the universe conspiring against me — but the moment you hesitate, she will know. And she will drive to your house. She has done it before. I'm not saying it was an accident. I'm saying she knew exactly what she was doing and I respect it enormously. So. Pudding. Butterscotch cream. Fork. Now. You've been warned.

Utilising locally grown and fresh dried lionsmane used for centuries to improve focus and mentaly calrity. With ZERO mushrom flavour these taste like a mocha brownie that made slightly better life choices. We've carmelized brown sugar, added coffee, cacao, and dates them into something that genuinely earns its place next to your morning coffee — rich, a little fudgy, with that deep chocolatey warmth that makes 7am feel almost civilised.

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.

Sliced, 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.

Say and Hello! to your new favourite chickeny treat.. tender buttermilk marinated, chicken fillets coated with an almondy crumb, then fried until golden brown. This is the chicken only - check out our sides or whip up a creamy mash to serve it up with.

A side of roasted pumpkin, garlic and rosemary potatoes, and sweet potato all bundled up and ready for you to enjoy alongside your favorite protien!

uuuuuuuummmmmm...... not really anything I can say about this one.... Have you had rice before? it's kind of like that, only you haven't had to make it yourself.

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

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.

(IGNORE THE MUSHROOM IN THE PHOTO) A light salad of butter beans with lemon, roasted red onion, and zucchini. Great as a side, or add some chicken and make it a lunch!

Garlicky and roasty with a smack of brown sugar and balsamic vinegar these are an excellent side to a meaty main or an excellent main for the discerning vegetarian.

Proper spuds with caramelised onions that I personally babysat over low heat until they turned into sweet, jammy perfection. No shortcuts here, just me, a pan, and approximately forty-five minutes of my life I'll never get back (but honestly, worth it). Then we char the corn because apparently I can't leave vegetables alone without setting them slightly on fire first. It adds that smoky-sweet thing that makes you reach for seconds.

If you like your gravy extra, then this is for you (Sue). Made proper slow, with no funny business.

Scrumptious and healthy? Yes!! It can be done, and this is the proof. Layers of sweet and tangy lentil and tomato sauce, layered with perfectly cooked pasta and topped with a thick layer of lemony, basily, ricotta and spinach and Parmesan cheese to top it off!!

A dish that is full of nutty flavour and healthy greens and covered in a velvety smooth cheese sauce and grilled to perfection. The rice binds all of your favourite greens together in one big healthy union that is promptly made even better-er by the addition of cheesy cheese sauce.

Shakshuka. The dish that has absolutely no idea what time of day it is, and honestly? Good for it. Eggs poached directly in a gently spiced, slow-cooked tomato and pepper sauce — smoky, a little sweet, with just enough warmth from the cumin and paprika to make you feel like someone who has their life together, even if you definitely don't. The beauty of shakshuka is its complete refusal to be put in a box. Breakfast? Absolutely. Brunch? Obviously. Side dish alongside your main? Listen — a saucy, flavour-packed number that scoops up beautifully on crusty bread or sits happily next to grilled lamb or roasted veg? That's not a side dish, that's a supporting actor who steals the scene. Grab some good bread (sourdough, pita, whatever's on hand), drag it through that sauce, and try not to make undignified noises. We believe in shakshuka at all hours. Come find your people.

It's about time we started schnitzeling vegetables, so here it is! Served as a complete meal with mash and peas. Or get it on its own in the Mighty Mains Section, and choose a side that appeals.

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.

Little pillowy mouthfuls of yum in a rich red winey, tomatoey, basily, beef ragu. With cheese on top, and underneath, for that stretchy goodness (remember you can't spell good without GOO!)

Slow-cooked chicken in a rich, deeply spiced tomato and butter sauce — the kind that's been earning its reputation on dinner tables for decades and shows absolutely no sign of slowing down. Warm with cardamom, rounded with cumin and coriander, fragrant and deeply savoury without a whisper of heat. Finished with cream until it settles into exactly the kind of sauce you want to eat with a spoon when nobody's looking. The chicken is tender enough to fall apart without trying, and the sauce is thick enough to coat everything it touches. Served with fluffy basmati rice, already in there and ready to go — the kind of meal that fills the kitchen with something that smells like effort, even when the hardest part was turning on the stove. Just heat and serve. Dinner's done.

Look, I'm going to be honest with you. Classic bolognese is already a near-perfect thing. Slow-cooked, rich, deeply savoury — the kind of sauce that makes your whole kitchen smell like an Italian grandmother lives there (she doesn't, it's just me, increasingly flour-dusted and talking to myself). But then someone at some point decided to add béchamel to it, and I genuinely don't know why we don't talk about this more. The silky, buttery white sauce folds into the bolognese and transforms it into something simultaneously richer and more comforting. It's the kind of move that seems obvious in hindsight and yet here we all were, just eating regular bolognese like absolute amateurs. Toss it through your pasta of choice, layer it up in a lasagne, or eat it directly off a spoon while staring out the window. All valid. All delicious.

Slow-cooked chicken in a rich, deeply spiced tomato and butter sauce — the kind that's been earning its reputation on dinner tables for decades and shows absolutely no sign of slowing down. Warm with cardamom, rounded with cumin and coriander, fragrant and deeply savoury without a whisper of heat. Finished with cream until it settles into exactly the kind of sauce you want to eat with a spoon when nobody's looking. The chicken is tender enough to fall apart without trying, and the sauce is thick enough to coat everything it touches. It's the sort of meal that fills the kitchen with something that smells like effort, even when the hardest part was turning on the stove. Gentle enough for the whole table, and good enough that nobody will mind. Serve over your favourite rice — basmati, jasmine, whatever you've got o This is the Butter Chicken ONLY (get it with rice in the individual meals section). This option is good to feed a family or keep in the freezer for Butter Chicken emergencies.

Fennel and Pork White Ragu. Or as I like to think of it: the dish that finally made me stop apologising for not putting tomato in things. Here's the thing about a white ragu — it's got nothing to hide behind. No rich red sauce doing the heavy lifting, no big dramatic colour to distract you. It's just pork, slowly braised into something that's barely holding itself together (relatable, honestly), with fennel doing this quietly magnificent thing where it goes from "aggressively anise-y" to "where has this been all my life" over the course of a long, gentle cook. The result is unctuous, silky, and deeply savoury — the kind of sauce that clings to pasta like it has separation anxiety. Which, again, relatable. Finished with a little white wine, a whisper of cream, and a frankly unreasonable amount of love and patience, it's simple food done with real care. Toss it through pappardelle, pile it on polenta, or — if you're feeling particularly feral — eat it straight from the container.

It's about time we started schnitzeling vegetables, so here it is! Choose a side that appeals, or just eat it with your hands.