Main Courses
Camargue Red Rice Cakes with Mixed Leaf Salad
Try these with fish, turkey, chicken or cheese and see which you prefer.
Chunky Vegetable Soup with Wholesome Mixed Grains
This tasty, hearty soup is great for using up leftover bits of vegetables, you don’t necessarily have to stick to those listed and any vegetables will go really well; green beans, peas, mushrooms, peppers, courgettes, leeks, cauliflower, broccoli… they will all taste delicious just use in similar quantities.
Courgette and Parma Ham wrapped Monkfish with Red Pepper and Puy Lentils
This recipe looks really impressive, and is easy to make thanks to our Ready to Eat Puy Lentils.
Crispy Chicken with Parmesan and Polenta Crusts and Crunchy Vegetable Coleslaw
Polenta doesn’t just make a wonderful alternative to potato or pasta, it also makes an amazing, crisp coating for poultry or fish. It’s so much easier than making up your own breadcrumbs too. Paired with this tasty coleslaw, this dish is addictive.
Guinea Fowl with Lemon Infused Olive Oil
Roasted guinea fowl with an olive paste filling, served on a bed of couscous.
Halloumi Kebabs with Lemon Herby Giant Couscous
A perfect barbecue treat – or you can grill these kebabs in the colder months. The Giant Couscous really soaks up the flavours from the lemon juice and herbs.
Lentil & Spicy Sausage Casserole with Thyme & Garlic Bread
You'll find lots of delicious and rich flavours in this casserole, making it a real winner in the Winter months.
Mediterranean Chicken
Bring out the barbeque and try chicken the Mediterranean way. Just serve with salad and flat breads for a fantastic summer dish.
Mediterranean Lentil Casserole
A quick casserole that bursts with Mediterranean flavours and is ideal for vegetarians.