tuna steaks with roasted little gem lettuces, new potatoes and tomatoes
toad-in-the-hole with roasted shallots
lamb cutlets and minted potato salad
black bean chilli with chunky guacamole and soured cream
roasted butternut squash spaghetti lasagne
roasted cauliflower and broccoli with fennel seeds
red cabbage with balsamic vinegar
carrots with star anise and orange zest
pan-fried courgettes with garlic and parmesan
steamed sugar snap peas with soy sauce
roasted butternut squash with red peppers and black olives
marinated topside with jerusalem artichoke and potato mash
mini trout fillets with cucumber dressing
summer gammon with roasted pineapple and red onion and coriander salsa
slow-cooked moroccan leg of lamb with lemon couscous