Quinoa with lemon and asparagus served in a deep white dish

Spring quinoa with asparagus

A refreshing vegan-friendly dish made with quinoa and seasonal Springtime vegetables such as asparagus.

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White fish wrapped in Parma ham served on a bed of butterbeans

Fish in blankets with garlic and rosemary butter beans

Any sustainable white fish fillets can be used for this recipe. Wrapping each fillet in parma ham gives this an added twist. The fish is then served on a bed of creamy garlic and rosemary infused butterbeans.

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A wooden bowl filled with mixed salad leaves and red pomegranate seeds

Pomegranate salad

This is summer in a bowl! The combination of sweet pomegranate seeds, crisp mixed leaves and a drizzle of lemon makes this a super quick and easy salad to create.

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Salmon with pineapple, beetroot, cucumber, crushed cashew nuts and mixed lettuce leaves

Grilled salmon with beetroot, pineapple and pickled cucumber

Salmon, pineapple, and beetroot - who'd have thought it! The earthy and citrus flavours amazingly complement the fresh grilled salmon whilst adding a burst of colour to the plate.

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Bruschetta with avocado salsa

Avocado bruschetta

Diced avocado, tomatoes, shallots and lime juice served on slices of toasted sourdough bread - makes a quick and easy lunchtime snack.

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Egg and vegetable muffin frittatas with orange pepers

Veggie muffin frittatas

These scrummy little muffins are made from beaten eggs, chopped vegetables and are topped with crumbled goats cheese. They make a delicious lunchtime alternative!

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White fish served with ratatouille and baby leaf spinach

Fillet of fish with ratatouille

A simple and humble ratatouille style dish which can be enjoyed with any sustainable white fish. We used cod fillets but you could also use other white fish such as haddock or hake.

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