Giant couscous with halloumi, pomegranate and pine nuts in a lemon, garlic and honey dressing.
Meals
Creamy Spinach & Mushroom Gnocchi
Pan-fried gnocchi with mushroom and spinach in a creamy garlic sauce.
Spicy Chickpea Avo Wraps
Spicy chickpeas, avocado and lime in a wrap, quick veggie lunch, no cooking required.
Tuna Niçoise
A classic Niçoise salad with tuna, soft-boiled eggs, green beans, potatoes, anchovies and olives.
Mackerel with Tomatoes, Olives & Capers
Pan-fried mackerel fillets topped with a punchy dressing of cherry tomatoes, black olives, capers, chilli and herbs.
Creamy Rosemary Chicken with Halloumi & Asparagus
Pan-fried chicken in a creamy rosemary and cherry tomato sauce, served with grilled halloumi, asparagus and roast baby potatoes.
Chilli Bean Soup
Matt’s famous chilli bean soup, built from a handwritten family recipe – a warming bowl of kidney beans, peppers and smoky spice.
Baked Camembert with Crispy Potatoes
A whole baked camembert, oozing and golden, served alongside crispy parmesan-crusted roast potato wedges and a fruity chutney.
Heart-Shaped Welsh Cakes
Traditional Welsh cake dough, studded with currants, rolled, cut into hearts and cooked on a griddle.
Grilled Octopus Salad
Tender octopus tentacles, chargrilled and served over boiled potatoes, cherry tomatoes, capers and olives.
Smoky Sausage & Bean Bake
Pork sausages and smoked bacon baked with red peppers, cannellini beans and a sticky, smoky tomato sauce.
Sticky Date & Chocolate Pudding
A rich sticky toffee-style pudding loaded with dates and dark chocolate.