Spicy Ready Meals

A mild dish with a sweet nutty flavour, gently braised beef with roasted sweet potato in a rich coconut and cashew curry sauce.

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Bombay-spiced potatoes topped with a sweet onion chutney with turmeric, cumin, coriander and nigella seeds.

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A Murgh Makhani with a bit of kick, made with traditional spices, tomatoes, cream, and marinated higher-welfare British chicken breast.

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Chickpeas in a creamy sauce spiced with garam masala, fennel and cumin, with tomatoes, garlic, ginger and coriander.

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Spiced turmeric rice with higher-welfare British chicken, sweet potatoes, green beans and pickled red onions.

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Higher-welfare British chicken breast marinated in yoghurt, garlic and paprika in a spicy onion, tomato and red and green pepper sauce.

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A fragrant mild Thai curry infused with lemongrass, ginger and kaffir lime leaf, with higher-welfare British chicken breast.

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4 handcrafted samosas filled with tikka-spiced chicken, sweet potato, red pepper and peas.

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Higher-welfare British chicken breast marinated with yoghurt, lemon and paprika in a creamy tomato and coconut sauce.

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A rich, slow cooked chilli with minced beef, kidney beans and a bit of a kick.

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A classic, rich chilli made with Quorn mince, kidney beans and sweetcorn, garnished with spring onions.

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King prawns, tender-stem broccoli, sweetcorn, toasted cashews and rice noodles in a fiery green peppercorn dressing.

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4 crisp pastry rolls, filled with shredded duck and oriental vegetables with hoisin sauce and five spice.

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A classic garlic, coriander, onion and tomato sauce with marinated higher-welfare British chicken breast.

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A classic mild Thai curry made with higher-welfare British chicken breast, green peppers, coconut milk, kaffir lime leaf, lemongrass and coriander.

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A mild Thai curry sauce with higher-welfare British chicken breast, rice noodles, edamame beans, spring onions and courgettes.

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An aromatic, green Thai curry with coconut milk, roasted butternut squash, red peppers, edamame beans and baby corn.

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Jerk-spiced, higher-welfare chicken thigh in a ‘rundown’ coconut sauce with rice, peas and pineapple salsa.

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Tender higher-welfare British chicken with cauliflower and red pepper in a mild coconut sauce, with pilau rice and toasted flaked almonds.

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Plump, sustainably-sourced king prawns in a light, fragrant turmeric and coconut sauce with spinach and curry leaves, topped with sweet mango and chilli.

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Kimchi and basmati rice with shredded carrots, peas, sesame seeds and crispy onions.

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A Spanish-inspired cassoulet of king prawns, chargrilled artichoke hearts, green olives and cannellini beans in a chorizo, tomato and chilli sauce.

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Diced leg of lamb, marinated in a mix of spices and yoghurt, cooked with tomatoes and plenty of onions. Fairly hot.

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Handmade lamb and ginger meatballs in a spiced red lentil dhal made with tomato, coconut, spinach and coriander.

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Hand-rolled balls of minced beef and pork, seasoned with red pesto, chilli and garlic, served in a rich tomato sauce.

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A hearty and warming chilli with cannellini, red kidney and black turtle beans in a smoky tomato sauce, topped with sweetcorn, sweet potato and coriander.

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Sustainably-sourced salmon and coley with a fragrant mix of lemongrass, ginger and Thai spices.

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Higher-welfare British chicken breast, marinated in harissa, in a sweetly-spiced sauce with roast aubergines, chickpeas and almonds.

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Leg of lamb, slow-cooked to perfection with chickpeas and an authentic blend of Moroccan spices, garnished with almond flakes.

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Spicy chilli rice crackers, seasoned with warm chillies and a pinch of spice.

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A light and fragrant curry of King Prawns with blended spices, coriander and spinach.

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King prawns, coconut and mango noodles with green beans, finished with chilli and a squeeze of lime.

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A warming Thai curry made with marinated higher-welfare British chicken breast, red peppers, coconut milk, tamarind and kaffir lime leaf.

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Sliced duck in a spicy red Thai curry infused with cinnamon, lemongrass and ginger

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Oven roasted peppers with cauliflower and spinach in a gently spiced chickpea and lentil sauce.

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Pieces of Paneer cheese, fried gently with spices and mixed with spinach, onions and natural yoghurt.

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The traditional street food of mild, curry-spiced vermicelli noodles with king prawns, pork mince, diced red peppers, carrots and green beans.

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Slow-cooked, shredded beef in a sticky soy and ginger sauce with rice noodles and tender-stem broccoli, topped with sesame seeds.

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Soft, slow-cooked yellow split peas with turmeric, garlic, tomatoes and coriander.

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A fillet of sea bass gently steamed on a bed of choi sum, spring onions and julienne carrots in a mild and fragrant red curry sauce.

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King prawns in a mild curry sauce infused with fennel seeds, turmeric and lime leaf.

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A creamy Indonesian-style curry with roasted vegetables, green beans and toasted cashews. Flavours of coconut, tamarind, coriander, lemongrass and garlic abound!

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