Freeze on the day of delivery for up to one month or store your meals in the fridge for up to two days after your delivery day.
Trimmed blade of beef seared and oven braised for several hours till it’s tender, with pan juices reduced into a tasty jus, accompanied with mashed butter beans and garlic kale.
The comfort food of champions, this dish takes a whopping three hours to prepare! A play on the British staple meal of “Meat & Two Veg” , this dish uses butter beans as a tasty potato alternative, complemented with garlic kale as a healthy and aromatic element.
Ingredients:
Blade of beef, celery, onion, carrot, garlic, beef stock, butter beans, cornflour, salt, pepper, rapeseed oil, red wine (sulphites), kale.
LessDiced aubergines fried in Trini-style curry powder, finished with onions and tomatoes, paired with a garlicked split-peas finished with coriander and quinoa.
This vegan dish is a great option for lunch or dinner. This meal is inspired by cooking methods and ingredients brought to the West Indies by East Indian migrants and adopted by the mainstream culture over time. This influence can be tasted in the use of Trinidadian curry powder and Caribbean cooking techniques that contributed to the way food is prepared in Guyana, Trinidad and Jamaica since the 1800’s.
Ingredients:
Aubergine, yellow split peas, vegetable stock celery, curry powder, ginger, red onion, garlic, salt, pepper, coconut oil, quinoa, green seasoning, rapeseed oil, plant-based butter.
Less24hr marinated pieces of chicken browned in unrefined sugar cane, served with tri-coloured quinoa simmered in creamy coconut and finished with crunchy carrots and gungo peas.
Pelau is the unofficial national dish of Trinidad and Tobago and a beloved meal across the Caribbean. Cooked in a traditional iron pot so no flavour is lost, this dish is a reflection of the diversity found within the region. With quinoa as a healthier rice alternative, blended with long-established Caribbean ingredients this dish will definitely have you coming back for seconds.
Ingredients:
Chicken, quinoa, carrots, gungo peas, coconut milk, chicken stock (celery), mustard, onion, ginger, garlic, green seasoning, unrefined sugar cane, coconut oil
LessSucculent salmon fillet lightly seasoned and poached in a fragrant coconut broth till the salmon is blushing, served with butternut squash broccoli balanced with green beans for a crunchy bite.
‘Run Down’ is an old-time Jamaican favourite traditionally served with mackerel; after days of experimentation in our kitchen and taste testing we finally settled on our salmon-inspired version of the dish ‘Run Down’. A great source of fish oils, this light but filling dish is a great option for lunch or dinner.
Ingredients:
Salmon (fish), coconut milk, butternut squash, green beans, broccoli, allspice, cumin, salt, pepper, garlic
LessFillet of pan-fried sea bream served with slow-cooked white bean and vegetable casserole finished with fresh herbs along and a side of sautéed spinach.
Inspired by her restaurant experience, our chef’s playful variation on this dish uses sea bream sourced from Jeffery’s Fishmongers in Brixton Market.
Ingredients:
Sea bream (fish), butterbeans, green seasoning, vegetable stock (celery), thyme, celery, garlic, plant-based butter, red onions, leeks, rapeseed oil, carrots, parsley, spinach
This grilled mackerel fillet is delicately seasoned and cooked to perfection until it has a luscious golden-brown hue. It is served alongside a delectable sauce made from slow-cooked plum tomatoes and onions that have been infused with the flavours of ginger and garlic. To complement this dish, we've added a side of crushed green banana and flash-fried okra that provides a delightful crunch.
Ingredients
Mackerel, green banana, okra, plum tomato, onions, tomato paste, ginger, garlic, celery salt, pepper, onion granules, garlic granules, demerara sugar, plant based butter, cold pressed rapeseed oil
LessSeasonal mushrooms slow cooked in a porcini stock with thyme, vegetables and butter beans served with herby bulgur wheat and braised cabbage.
Our veganised interpretation of a beloved Jamaican ox-tail dish has a touch of Italian flavour and a rich texture and taste that belies it’s healthy ingredients and the subtle flavours of porcini mushrooms.
Ingredients:
Mixed mushrooms, butter beans, tomatoes, vegetable stock (celery), garlic, onion, thyme, bulgur (wheat), cabbage, rapeseed oil.
LessBraised black-eyed beans with blended tomato and brunoise of veg, served with mixed herbs, onion, brown rice and steamed broccoli.
While this West African dish is traditionally consumed as a breakfast, this filling meal also makes for a great lunch or dinner. Often described by our chefs as a ‘Black Bean Stew with a healthy twist’, this hearty meal will keep you going throughout the day, or restore your energy after a busy day at work.
Ingredients:
Black eye beans, tomatoes, peppers, onion, garlic, ginger, brown rice, parsley, coriander, vegetable stock (celery), salt, pepper, green seasoning, coconut oil.
LessPar-boiled rosecoco beans and florets of cauliflower simmered in curry sauce and served with West-Indian style brown rice.
Inspired by the growing awareness of climate change and sustainability this hi-fibre meal replaces meat with beans as a healthy source of protein. The lower carbon footprint associated with the production of beans is a great option for those who seek to change their daily-habits in support of the battle against global warming.
Ingredients:
Rosecoco beans, cauliflower, curry powder, ginger, garlic, onions, green seasoning, coriander, brown rice, carrots, vegetable stock (celery).
LessCauliflower steak chargrilled in a barbeque jerk-marinade finished in the oven and accompanied with sautéed mixed vegetables.
A guilty pleasure enjoyed by many of our vegan family, this meal combines healthy ingredients with a taste often reserved for meals that are unsuitable to many vegans.
This meal makes a great lunch that tastes and smells so wicked that your colleagues may find it hard to believe it's cauliflower!
Ingredients:
Cauliflower, barbeque jerk seasoning, vegetable stock (celery), salt, pepper, coconut oil, rapeseed oil, courgette, carrots, cabbage, red onion, garlic.
LessThis dish is a fusion of Trinidadian and Chinese cuisine, bringing together the best of both worlds. We marinate a whole chicken leg in a blend of soy sauce, ginger, and our homemade Chinese five spice mix before air-frying it to juicy perfection. The chicken is then served on top of a bed of sweet potato and green beans and drizzled with a reduction made from soy sauce and ginger. This traditional Trinidadian dish with an Asian twist is sure to delight your taste buds.
Chicken leg, Chinese five spice (star anise, fennel seeds, cinnamon, cloves, and pink peppercorns),soy sauce (soybean, wheat), ginger, sweet potato, green beans, garlic, coconut oil, salt, pepper
LessThis dish features deliciously earthy callaloo, which we slow-cook in coconut oil with sautéed onions, garlic, thyme, and peppers. To enhance the dish's flavour, we add celery salt and a hint of cayenne pepper for a little kick. The callaloo is served with roasted green kabocha winter squash and steamed green bananas that have been lightly charred, providing the perfect balance of textures and flavours to make for an unforgettable dining experience.
Ingredients
Callaloo, Tomatoes, peppers, onions, garlic, thyme, celery salt, cayenne pepper, coconut oil, cold pressed rapeseed oil, green banana, kabocha winter squash, salt, pepper
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