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Flavour of the month
In Good Company...
Featured in the Vegetarian Good Food Magazine Summer Special 2008 'Tried & Tasted' section our delicious Aromatic butternut squash coconut curry won the judges flavour of approval coming first, along with our extensive variety of vegetarian options available which also impressed the judges. Our Butternut squash coconut curry, with its wonderfully perfumed coconut sauce flavoured with lime, ginger, garlic and a little chilli just to give it a little heat. This is a very mild dish that has some amazing flavours and came out on top closely followed by our Gado Gado.
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Lighter Bites
A delicious selection of dishes to tantalise your taste buds without increasing your waistline.
All products are inline with the recommended daily allowances (RDA's) of 2,500 calories for men and 2,000 calories for women, as well as 30g of saturated fat for men and 20g of saturated fat for women.
The Food Standards Agency classifies the saturated fat content of dishes by the following scale:
0- 1g per 100g of product is a little amount
1- 5g per 100g of product is a moderate amount
5g per 100g of product or more is a lot
All the dishes in this category are in the moderate section, with Butternut Squash Coconut Curry coming in the highest with a content of just 4.3g per 100g.
Aromatic Butternut Squash Coconut Curry
Butternut squash coconut curry, with a wonderfully perfumed coconut sauce flavoured with lime, ginger, garlic and a little chilli just to give it a little heat. This is a very mild dish that has some amazing flavours coming through and it is also quite refreshing. This is great served with fragrant jasmine rice.
Red Thai Vegetable Curry
New potatoes, broccoli, spinach, green peppers, red peppers and baby corn in an authentic red thai sauce with onions, lime leaf, soy sauce, lemon grass and red thai curry paste.
Mexican Chicken
This is a fab chicken dish in which we have roasted a selection of Mexican spices such as cumin, coriander and paprika. Then we have added mixed peppers, onions, jalapeno chilli and red kidney beans and bound them in a delightful tomato sauce. With the marriage of all these flavours this dish has a superb Mexican flavour.
Vegetarian Lasagne
This is a vegetarian lasagne with loads of fresh chunky vegetables. Firstly we pan fry peppers, courgettes, aubergine and spinach, then we make a sauce around the vegetables out of tomatoes with a hint of garlic and red wine. We then add a splash of aged balsamic vinegar just as a natural flavour enhancer.