Penne alla Rustica

A simple but impressive Italian-inspired dish - Our unique pots of flavour feature a delicious blend of roasted garlic, rosemary, mint and lemon peel and our spicy mediterranean style paste brings depth of flavour to cherry tomato sauce. The sweet red pepper sprinkle works like magic in this dish bringing the rich creamy sauce and all the ingredients together really nicely.

Linguine with Prawns and Rocket

This is a simple but sophisticated dish that’s filled with the tastes of Italy. Fresh sweet tomatoes with garlic and chilli are tossed with our seasoning of sundried tomato with leek and Sicilian lemon oil. Pan-fried prawns add texture and a lovely seaside flavour to this quick classic.

Recipe kit allergens: Gluten, Sulphites.

Jambalaya

You can choose from chorizo, prawns or chicken to go in this classic rice dish from Louisiana. With the Holy Trinity of peppers, onion and celery, this spicy dish has the classic smoky, spicy flavour from a blend of garlic, paprika and cayenne pepper.

Recipe kit allergens: Celery, Sulphites.

Vietnamese Pork

Pork gently cooked in a sweet, fragrant sauce of garlic, galangal, ginger and spring onions flavoured with our lovely oriental beef stock. Served with Pak Choi and rice for a refreshing and light dish.

Recipe kit allergens: Gluten, Fish, Soy, Milk, Sulphites.

Balinese Chicken

With so many styles of curry in the hawker markets in Bali, Indonesia it was hard to select just one to try, so we’ve taken inspiration from a variety of them. It’s an aromatic curry with coconut, coriander and kaffir lime leaves, the prized signature aromatic ingredient in Indonesian dishes!

Recipe kit allergens: Milk.

Cuban Prawn Pasta

Mojo sauce (“moh-ho”) is the name of a variety of sauces that originated in the Canary Islands. Originally it was an olive oil based sauce with garlic, paprika, coriander leaf and lemon, orange and lime juices. The sauce, which emigrated with its people to the Caribbean, was adopted by Cubans and was made their own. It’s so versatile that it can be used on anything from marinating pork to making delicious dipping sauces. Give this "Cuban fusion" pasta a try!

Recipe kit allergens: Sulphites.

Cuban Mojo Pasta

Mojo sauce (“moh-ho”) is the name of a variety of sauces that originated in the Canary Islands. Originally it was an olive oil based sauce with garlic, paprika, coriander leaf and lemon, orange and lime juices. The sauce, which emigrated with its people to the Caribbean, was adopted by Cubans and was made their own. It’s so versatile that it can be used on anything from marinating to making delicious dipping sauces. Give this "Cuban fusion" pasta a try!

Recipe kit allergens: Sulphites.

Churrasco Halloumi Burger

A flavourful Portuguese-style marinade gives the halloumi a delicious glaze. We’ve paired this with some more-ish crispy potato wedges and a saffron and garlic aioli as a perfect accompaniment to the halloumi burger.

Chicken Katsu Curry

“Katsu” is a method of breadcrumbing in Japan and can be used on meat, fish and even vegetables. In Japan they use panko breadcrumbs which are made from bread without crusts and allows for a much lighter, crisp coating. Curry was introduced to Japan by the British when India was still a British colony. Their version and accompaniment to Katsu has become so popular across the country that it is now a national dish!

Recipe kit allergens: Gluten, Soy.

Potato Saag Curry

Here's a taste of what we believe to be one of the tastiest and most overlooked Northern Indian curries. It’s not as heavy as other curries as it's filled with nutritious veg and contains no cream, just a little bit of butter. It’s best enjoyed over Basmati rice with a dollop of yoghurt on top.

Recipe kit allergens: Celery.

Thai Basil Pork

A delicious dish which could be straight off a food stall in the streets of Bangkok. A quick stir-fry of mince of your choice with authentic Thai 7-Spice seasoning and a touch of heat and of course, a lot of fresh sweet basil. Make this your own by adjusting the lime juice and sugar to get the perfect balance.

Recipe kit allergens: Fish, Soy.

Iranian Vegetable Stew

Our healthy and hearty spiced stew packed with potatoes, butternut squash, tomatoes and spinach. The key to this dish is the Ras El Hanout – a perfect blend of ginger, cardamom, cinnamon, cumin and allspice. The mushroom stock and tomato paste add a depth of flavour. Finish it off with some sweet cranberries and creamy Greek yoghurt.

Murgh Kari

A real home-style creamy curry filled with the warmth of classic Gujarati spices. Versions of this recipe have been passed down and personalised through our Head of Food Anisa's family, but it's always been a classic to have on Sundays or when you've got friends round. Now we've made a quick style curry that you can whip up on weeknights too.

Bokkeumbap

A Korean stir fried rice dish – the freshness of the cabbage and spring onion works wonderfully with the slightly crispy and sticky spicy rice. The real stars are the pots with chilli and savoury flavours from our miso and black bean pastes. The runny yolk from the egg stirred through complete this dish.

Recipe kit allergens: Gluten, Soy, Sulphites.

Spinach & Paneer Curry

The mild, Indian cheese Paneer takes on the flavours of turmeric, cumin and ginger from the korma paste beautifully. Paired together with a thick creamy, tomatoey sauce and heaps of spinach. What makes this dish is the sprinkling of coconut and nigella seeds from our garnish.

Recipe kit allergens: Milk.

Goan Fish Curry

This is a beautiful tomato and coconut curry with delicate white fish and a hint of chilli. With a spice base of ginger, cumin, nutmeg and paprika the main star of the dish is the mustard seed and star anise garnish. Works perfectly served with rice.

Recipe kit allergens: Mustard, Milk.

Goan Cauliflower Curry

This aromatic curry is inspired by the classic curry of Goa, which was in turn inspired by the Portuguese. Our flavour pots offer the crucial tangy-ness with flavours of sweet tomato along with ginger, garlic, chilli and clove. A garnish of mustard seeds and star anise finishes the dish and it’s all married together by a sweet and creamy coconut milk. Just close your eyes and pretend you’re on the warm beaches of Goa!.

Churrasco Chicken

A flavourful Portuguese-style marinade gives the chicken a deliciously crunchy glaze. We’ve paired this with some more-ish crispy potato wedges and a saffron and garlic aioli with sweetcorn.

Chipotle Grilled Steak Salad

A bold steak blend with cracked black pepper, fennel seed and citrus peel is rubbed onto a sirloin steak, which is charred on the grill, then served on crunchy leaves. Avocado, lemon, herb-roasted red peppers and chunks of feta cheese add texture to this colourful bowl of food! Our chipotle and soured cream dressing ties it all together.

Chipotle Grilled Cauli Salad

Mexican cuisine is based on its native ingredients like corn, beans, avocado and chilli peppers or those brought over by the Spanish conquistadors, like rice. While Mexican food is known for being hot, some dishes (like this one) are fairly mild in heat but bold in taste, focusing on the flavours of the chillies, not the spiciness. Many dishes are defined by their sauces, so we’re showcasing the zingy chipotle chilli pepper in our salad dressing!

Wild Mushroom Penne

Pasta served with a deep and creamy sauce flavoured with our specialist mushroom stock and porcini blend. Extra flavours of garlic, chives and black pepper help bring the sautéed mushrooms to life.

Recipe kit allergens: Gluten.

Masala Lamb Chops

Our aromatic masala lamb chops with spiced potatoes offer a great way of enjoying classic Indian flavours with a twist. Whether you griddle the chops on the hob or grill them on the bbq, the lightly charred chops are great when dipped into the minty yoghurt raita. Crispy potatoes seasoned with a cumin and paprika based blend put an Indian twist on oven-baked wedges.

Recipe kit allergens: Sulphites.

Grilled Halloumi Salad

Courgette and Halloumi grilled in our basil pistou paste served with a couscous salad flavoured with harissa spice blend of paprika, cayenne pepper and cumin and finished with a squeeze of fresh lemon.

Recipe kit allergens: Milk.

Thai Red Prawn Curry

With authentic Thai flavours of galangal, shallots and dried red chilli this is a deliciously savoury curry which is balanced by the sweetness of the coconut milk and the cherry tomatoes. With desiccated coconut and fresh basil leaves to garnish and a steaming bowl of jasmine rice on the side, this fragrant dish is easy to make and really hits the spot!

Recipe kit allergens: Crustacean, Fish, Sulphites.

Nyonya

Using a combination of chicken, potatoes and green beans this is a lovely, filling curry. With a rich and creamy coconut sauce flavoured with galangal, chilli, coriander, kaffir lime leaves and lemongrass, this is one of our most popular curries!

Recipe kit allergens: Milk.

Lamb Keema Matar

“Keema Matar”, meaning spiced mince with peas is a traditional South Asian dry-style curry that’s simple to make, but really flavourful. We’ve done ours with lamb, though it can be done with any ground meat. It’s delicious with rice or wrapped in warm Indian naan breads like an Indian burrito, or in a bun as it’s eaten on the streets of Mumbai.

Moghul Chicken Korma

Often thought of as a bland dish for unadventurous diners, the Korma actually has a history as rich as its sauce. It was once a noble dish of high status that graced the banquet tables of the Moghul imperial court. While the curry houses of the UK have spun this dish into a delectably sweet coconutty curry, we’re taking it back to its sophisticated royal roots and letting the warm spices and almond flavours shine through.

Recipe kit allergens: Milk, Sulphites.

Vegetable Jalfrezi

"Jalfrezi" comes from the Bengali words for “spicy” and “fry”, hinting at how this curry is different. Peppers, onions, tomatoes and baby corn are quickly stir-fried then cooked down to create a little bit of sauce which is spicy and tangy, bringing the 'hot-fry' together. A quick alternative to a take-away!

Bean & Sweetcorn Quesadilla

Folded flour tortillas are filled with cumin and chipotle spiced beans and sweetcorn, oozing with melted cheese. Griddled until crispy, these quesadillas are best when paired with the traditionally zingy 'pico de gallo' salsa and dipped into a cooling Mexican BBQ style soured cream. A family favourite taken to another level by the classic sides, this is an all-round flavour sensation of different tastes and textures.

Recipe kit allergens: Sulphites.