Marinated boneless chicken thighs coated in a Piri Piri rub with medium heat tangy sauce baby corn and mixed peppers.
LOUISIANA CAJUN CHICKEN
Butterflied chicken breast coated in a Cajun seasoning with spiced creamy sauce and hot kale slaw.
THAI GREEN CHICKEN
Cooked chicken breast pieces in a Thai style curry sauce with brown rice, carrots, peas, and edamame soya beans.
CHICKEN TIKKA
Marinated chicken breast pieces with spiced brown rice, lentils and cauliflower topped with spring greens.
VEGAN CHILLI NON-CARNE
Soya mince in a spicy tomato sauce with brown rice and vegetables, topped with roasted butternut squash, carrot, and sweet potato.
PIRI PIRI CHICKEN
Marinated chicken breast piecesin a spicy piri piri sauce with brown rice,broccoli, carrots and red quinoa.
BEEF CHILLI
Mildly spiced beef chili with brown rice, broccoli,
sweetcorn, and green lentils.
HARISSA CHICKEN
Marinated chicken breast pieces in a Harissa dressing with sultana brown rice, pickled red cabbage, and edamame beans.
SINGAPORE NOODLES
Cooked udon noodles and chicken breast with carrots, red peppers and savoy cabbage in a lightly spiced sauce.
VEGAN MUSHROOM FETTUCCINE
Cooked pasta in vegan cream and mushroom sauce with peas and broccoli topped with roasted Portobello mushrooms.
CHICKEN PAELLA
Paella rice with vegetables, topped with chicken breast in a spiced tomato sauce.
BRUNCH TRAY
Egg omelette, sweet potato and butternut squash, with beans, spring green and kale mix topped with port sausage slices.