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Bronze-die Italian pappardelle, shredded British chicken thigh and baby spinach, tossed in basil and garlic, Italian cheese and chopped pistachios.
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Spiced turmeric rice with higher-welfare British chicken, sweet potatoes, green beans and pickled red onions.
Higher-welfare British chicken with red and yellow peppers, edamame beans, water chestnuts and rice noodles in a fragrant coconut sauce.
Rice noodles, higher-welfare British chicken, peppers, green beans and spring onions in a sweet and salty cashew dressing.
Speckled lentils and kidney beans slow-cooked with tomato, ginger, chilli and coconut cream.
King prawns, tender-stem broccoli, sweetcorn, toasted cashews and rice noodles in a fiery green peppercorn dressing.
A mild Thai curry sauce with higher-welfare British chicken breast, rice noodles, edamame beans, spring onions and courgettes.
Halloumi cheese with roasted courgettes, yellow peppers and cherry tomatoes with cannolicchi pasta and a tomato and basil pesto sauce.
15 pots for one, full of vibrant flavours and all less than 400 calories and 14g of fat. All cook in minutes in your microwave.
Shredded duck, egg noodles, red peppers, baby sweetcorn and spring onion in hoisin sauce.
Jerk-spiced, higher-welfare chicken thigh in a ‘rundown’ coconut sauce with rice, peas and pineapple salsa.
Tender higher-welfare British chicken with cauliflower and red pepper in a mild coconut sauce, with pilau rice and toasted flaked almonds.
Chicken with rice and peas, in a tomato and red pepper sauce.
Kids' mild and creamy curry with basmati rice, peas and cauliflower florets
A Spanish-inspired cassoulet of king prawns, chargrilled artichoke hearts, green olives and cannellini beans in a chorizo, tomato and chilli sauce.
Spiced beef tossed with stir-fried choi sum and Jasmine rice in a tamari, chilli and ginger sauce, topped with pickled red onions.
Basmati rice with kimchi, shredded carrots, peas, sesame seeds and crispy onions.
Higher-welfare British chicken breast in a gently spiced lemon, oregano and thyme-infused sauce with rice, chickpeas and baby spinach.
Italian linguine in a crème fraiche and lemon sauce, with balsamic roasted vegetables, semi-dried tomatoes, oregano and feta.
Sauteed leeks and plump peas with lemon, basil and parsley butter.
King prawns, coconut and mango noodles with green beans, finished with chilli and a squeeze of lime.
Spiced cauliflower and aubergine in a creamy tarka dhal, with lemon-soaked sultanas and pickled red onions.
The traditional street food of mild, curry-spiced vermicelli noodles with king prawns, pork mince, diced red peppers, carrots and green beans.
Italian Chiferri pasta with a beef & red wine ragu, finished with Parmesan, Barber’s mature Cheddar and cherry tomatoes.
Salmon with a lime, chilli, soy sauce and mint dressing, with pearl barley, red quinoa and edamame beans.
Slow-cooked, shredded beef in a soy and ginger sauce with rice noodles, edamame beans and stem broccoli, topped with sesame seeds.
Roasted aubergine and sweet potato in a mild, fragrant curry leaf and coconut sauce with brown rice, topped with toasted cashew nuts.
Roasted sweet potato with julienne carrot, cabbage and edamame beans in a katsu curry sauce, served with rice and finished with pumpkin seeds.
Higher-welfare British chicken with edamame beans, julienne carrot, sweetheart cabbage and egg noodles, in a ginger and tamari soy sauce.
Roasted mushrooms, aubergine and broccoli in a teriyaki sauce with jasmine rice and pickled cabbage slaw.
Salmon fillet with egg noodles, tenderstem broccoli, mangetout and baby corn in our teriyaki sauce topped with sesame seeds.
A medley of cavolo nero, sliced green beans and sautéed cabbage with a subtle herb dressing of parsley and chives.
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