Orecchiette pasta tossed through a vibrantly green and tasty sauce of browned garlic, olive oil, kale, lemon and a pinch of chilli served with a side of black pepper pangrattato Pro tip: Serve with a drizzle of your best extra virgin olive oil and top with freshly grated Parmesan or pecorino cheese

Magnificent roasted seasonal pumpkin with a Japanese style curry sauce, served with brown rice, peas and Togorashi. Pro tip: Serve with slices of avocado for texture and extra Omega 6’s

A vegan take on the classic, made with red kidney beans, black beans and lentils slowly braised in tomatoes and spices served with brown rice, peas and spiced roasted sweet potato VG, VE, GF Pro tip: Serve with freshly made guacamole or sliced avocado, chilli and a squeeze of lime juice. Grated cheese on top can also be delicious

Crispy tofu sautéed with brown rice and vegetables, Gochujang, garlic and KimChi Pro tip: Slice some avocado on the side if you're feeling extra hungry

Sustainable line caught Hapuka simmered together in a rich, smoky tomato Sugo with olives, anchovies and pearl couscous coming to you with garlicky Italian greens.

Free-range chicken thighs browned until golden then braised with chardonnay, garlic, marjoram, lemon and capers, served with sautéed butter beans and kale. Pro tip: Serve with a drizzle of your best extra virgin olive oil and top with freshly chopped parsley

Free-Range chicken cooked “cacciatore” style with orzo pasta and seasonal greens sautéed in garlic, olive oil, sea salt and cracked pepper Pro tip: Serve with a drizzle of your best extra virgin olive oil and top with freshly chopped parsley

Finest Cape Grim grass-fed Beef braised with red wine, San Marzano tomatoes, rosemary and root vegetables served with grilled polenta and garlicky greens Pro tip: Finish with a drizzle of your best cold-pressed extra virgin olive oil

Despite the title of this dish there isn't actually any cream in the soup as I wanted to keep the base vegan. The creaminess is obtained through the beautiful locally sourced butternut pumpkin is cooked with some root vegetables and fennel and coriander seed and then pureed to give this beautiful texture. Pro tip: serve with a drizzle of extra virgin olive oil, grated parmesan or take it in a different direction with Sambal or other chilli saucesomeness.

This is a posh chicken soup using free range organic chicken to create a beautiful stock that is then partnered with root vegetables and shredded chicken. This is best finished with parmesan and some fresh herbs torn over before serving and of course a slash of your favourite olive oil.

A vegan take on the classic, made with red kidney beans, black beans and lentils slowly braised in tomatoes and spices. Heat and serve with roasted sweet potato, fresh guacamole and a drizzle of extra virgin olive oil. Pro tip: Serve with freshly made guacamole or sliced avocado, chilli and a squeeze of lime juice. Grated cheese on top can also be delicious

Super classic meatballs made with ground beef, freshly grated Parmesan, sea salt, pepper, parsley, oregano and breadcrumbs in a rich tomato and basil sauce.

Cape Grim grass-fed beef braised for several hours with red wine, rosemary and dried porcini mushrooms. Ready to heat and serve with your favourite sides. Serving Suggestion: This meal will pair perfectly with mashed potato and greens Pro Tip: Finish with a drizzle of your best cold-pressed extra virgin olive oil

Free-range chicken thighs are browned until golden then braised with chardonnay, garlic, marjoram, lemon and capers. This item serves two people and is cooked, ready for reheating, to be served with your favourite side dish. Serving Suggestions: This dish works beautifully with potatoes, legumes, vegetables or salad Pro tip: Finish with a drizzle of your best extra virgin olive oil and a sprinkle of freshly chopped parsley

Creamy Cannellini beans braised with garlic, fennel seeds, olive oil, sea salt and tuscan kale (Cavalo Nero) cooked by us and ready to heat by you staring next to your favourite protein or simply smeared onto toasted sourdough.

I've been making these for many years and it starts with the right potato, blanching at the right temperature and roasting with the right amount of olive oil. These are always a crowd pleaser.

This ready to heat sachet of mashed potato starts with russet potatoes which are cooked, mashed and folded through best quality butter, sea salt and milk.