Gardening Fuel

Cannellini and butter beans in a rich and smoky tomato sauce, with red and yellow peppers and kale.

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Italian linguine in a crème fraiche and lemon sauce, with balsamic roasted vegetables, semi-dried tomatoes, oregano and feta.

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Hearty and delicious: tender red lentils, mixed beans, roasted vegetables and green beans in a tomato and basil sauce.

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Roasted courgettes, aubergines and halloumi with cannolicchi pasta in a spicy tomato sauce, topped with crumbled feta.

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Linguine topped with plump, sustainably-sourced king prawns in a lobster, crème fraiche and white wine sauce with semi-dried tomatoes, parsley and a squeeze of lemon.

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Slow-cooked leg of lamb in a rich tomato sauce with kale, cannellini beans, roasted red onions, cherry tomatoes and finely chopped preserved lemon.

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Slow-cooked leg of lamb with vegetables topped with sliced potatoes and rosemary.

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Tender leg of lamb with new potatoes in a rich gravy with mint and redcurrant jelly.

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A rich, slow-cooked Bolognese sauce with minced beef and pork, served with Italian spaghetti and finished with Regato cheese.

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A rich, slow-cooked ragu of Quorn mince, red wine and tomato, served with wholewheat spaghetti and finished with cheese.

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Italian spaghetti in an authentic, indulgent and creamy sauce made with egg yolk and Grana Padano, with smoked back bacon and a touch of parsley.

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Smoked haddock, king prawns, spinach and peas in a creamy risotto with white wine and mature Cheddar.

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Ribe risotto rice, shredded higher-welfare British chicken, smoky bacon and peas with a mascarpone and crème fraîche sauce with white wine, garlic and lemon.

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Microwave Only Creamy risotto with basil, mozzarella, mascarpone and white wine, topped with semi-dried tomatoes, pine nuts and a knob of lemon and parsley butter.

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Creamy risotto made with Portobello, cup and chestnut mushrooms, topped with a knob of lemon and sage butter.

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Higher-welfare British chicken thigh, shiitake mushrooms, choi sum and egg noodles in a tamari, ginger and garlic broth.

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Toofoo™ tofu, egg noodles, shiitake mushrooms, edamame beans in a tamari, ginger and garlic broth.

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Egg noodles, higher-welfare British chicken breast with beansprouts, spring onion, tamari and oyster sauce.

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Higher-welfare British chicken breast in oyster sauce, with tamari, peppers, spring onion and cashews.

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A take on the Cantonese classic with higher-welfare British chicken breast, sliced onion, peppers and pineapple.

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Higher-welfare British chicken breast in a katsu sauce with coriander, pickled red onion and radish.

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Our twist on the classic Laotian dish, with rice, mint, coriander, chilli, lime and minced turkey, finished with crispy onions and sesame seeds.

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Toofoo™ tofu, spring onions, and red and green peppers in a classic black bean sauce.

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King prawns, choi sum, red pepper and rice noodles in a coconut laksa broth.

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Marinated higher-welfare British chicken breast in a creamy porcini and garlic sauce with bacon and roasted mushrooms.

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Higher-welfare British diced chicken breast marinated with lemon and garlic in a basil pesto and mascarpone sauce, with semi-dried cherry tomatoes.

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Higher-welfare British chicken and soft leeks in a delicate cream and white wine sauce, with tarragon, lemon and a little mustard.

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Marinated higher-welfare British chicken breast with mushrooms and peppers in a luxurious white wine and sherry sauce.

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Higher-welfare British chicken breast, mushrooms and Italian cannolicchi pasta in a rich tomato and basil sauce topped with mozzarella.

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Higher-welfare British chicken leg and thigh with roasted leeks, swede and carrots, in a tomato, chicken and herb sauce.

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Salmon fillet with egg noodles, tenderstem broccoli, mangetout and baby corn in our teriyaki sauce topped with sesame seeds.

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King prawns, tender-stem broccoli, sweetcorn, toasted cashews and rice noodles in a fiery green peppercorn dressing.

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A mild Thai curry sauce with higher-welfare British chicken breast, rice noodles, edamame beans, spring onions and courgettes.

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Tender higher-welfare British chicken with cauliflower and red pepper in a mild coconut sauce, with pilau rice and toasted flaked almonds.

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Jerk-spiced, higher-welfare chicken thigh in a ‘rundown’ coconut sauce with rice, peas and pineapple salsa.

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Rice noodles, higher-welfare British chicken, peppers, green beans and spring onions in a sweet and salty cashew dressing.

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Higher-welfare British chicken breast in a gently spiced lemon, oregano and thyme-infused sauce with rice, chickpeas and baby spinach.

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Slow-cooked, shredded beef in a soy and ginger sauce with rice noodles, edamame beans and stem broccoli, topped with sesame seeds.

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Italian Chiferri pasta with a beef & red wine ragu, finished with Parmesan, Barber’s mature Cheddar and cherry tomatoes.

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Halloumi cheese with roasted courgettes, yellow peppers and cherry tomatoes with cannolicchi pasta and a tomato and basil pesto sauce.

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King prawns, coconut and mango noodles with green beans, finished with chilli and a squeeze of lime.

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Ultimate comfort food: macaroni, cauliflower florets, leeks, chives and Dingley Dell ham in a light, vintage Cheddar cheese sauce.

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Basmati rice with kimchi, shredded carrots, peas, sesame seeds and crispy onions.

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