Flash fried and oven cooked chicken sausages with mashed yam, jerk seasoned gravy and a side serving of kale.

Great meals don’t have to be complicated. Why not try some good old 'Bangers & Mash' with a Caribbean twist!

Ingredients:

Chicken sausage (wheat), puna yam, salt, pepper, red onion, beef stock (celery), jerk seasoning, milk, kale, garlic and rapeseed oil.

This dish is a fusion of Jamaican and Italian cuisine. We start by marinating chicken thighs for 24 hours before chargrilling them to perfection, resulting in an authentic and delicious flavour. The chicken is then sliced and combined with a creamy sauce made from leeks and garlic, which has been finished with parmesan cheese. To enhance the dish's earthy notes, we've added jerk-marinated chestnut mushrooms as a topping.


Ingredients

Chicken thighs, chestnut mushrooms, penne pasta (gluten), jerk seasoning, leeks, onion, garlic, double cream (dairy), plant based butter, cold pressed rapeseed oil, parmesan (dairy), parsley

Cod and prawns, poached in a delicious coconut liquor served with oven-baked sweet potato mash and mixed with sautéed leeks, sweetcorn and peas.

Try an old English dish that has been urbanised Brixton style, with a subtle hint of coconut and sweet potato for Caribbean influence.

Ingredients:

Sweet potato, maris piper, leeks, peas, sweetcorn, cod (fish), prawns (crustacean), coconut milk, salt, pepper, vegetable stock (celery)

Pan-browned lamb mince combined with a rich sauce, finished with lightly cooked vegetables and topped with mashed roasted pumpkin and steamed potato roses.

Treat yourself to our scrumptious Pumpkin Shepherd's Pie, a Brixton fusion of the dish which includes freshly minced lamb from Dombey & Son’s in Market Row and Crown Prince pumpkin from Nour cash and carry.

Ingredients:

Minced lamb, celery, onion, carrot, garlic, peas, pumpkin, maris piper, beef stock, tomato puree, cornflour, salt, pepper, rapeseed oil, red wine (sulphites), onion.

Pan-fried Sea Bass fillet marinated in a homemade green seasoning, served with oven-roasted and spiced sweet potato wedges and finished with smashed minted peas.

Our ‘Fish & Chips’ fuse this delicious family favourite with traditional Caribbean cooking methods and include sweet potato wedges as a healthy alternative and green seasoning for a West Indian twist.

Ingredients:

Sea Bass, sweet potato, green seasoning, petit pois, mint, onion, vinegar (sulphites) everyday seasoning (mustard).

Salted white fish steamed and flaked into aromatic basmati rice flavoured with mild curry spices and mixed with peas and coriander.

Our 'Kedgeree Cook-Up' makes a great light lunch, dinner or breakfast for busy people who are on the move. Our twist on this well-travelled dish (which has travelled over 4000 miles from India to Scotland and now to you) includes salted white fish and is suitable for those with egg allergies.

Ingredients:

Salt fish, basmati rice, curry powder, onion, garlic, rapeseed oil, vegetable stock (celery), white cabbage, peppers, garden peas

Locally sourced green lentils in a vegetable stock, brunoise of vegetables simmered down to a rich ragu, topped with mashed roasted pumpkin and steamed potato roses.

A Shepherd's Pie without the shepherd! This dish is a great option for vegetarians, vegans and anyone reducing their meat consumption. With an added twist of pumpkin this is a dish made for modern people with an appreciation for tradition.

Ingredients:

Green lentils, celery, onion, carrot, garlic, peas, pumpkin, maris piper, vegetable stock(celery), tomato puree, cornflour, salt, pepper, rapeseed oil, leeks, browning.

We start by marinating chunky pieces of jackfruit for 24 hours in a homemade green seasoning that includes onion, ginger, browning, allspice, and paprika. The jackfruit is then browned in coconut oil and simmered in vegetable stock until it becomes tender. To add a delightful crunch to the dish, we've added chunky carrots. We serve the jackfruit alongside a soft and creamy herby polenta, making for a perfect blend of flavours and textures.


Ingredients

Jackfruit, Green seasoning (onion, garlic, ginger, parsley, thyme, coriander), onions, ginger, browning, allspice, smoked paprika, vegetable stock (celery), salt, pepper, plant based butter, polenta

Creamy cheeseless herb sauce finished with a hint of mustard for a slight kick, mixed into a macaroni base and topped with roasted pine nut breadcrumbs.

Our tasty expression of this well-travelled dish is perfect for vegans and non-vegans alike. Our homemade sauce, hint of mustard and cooking style often makes it hard to believe this creamy dish has absolutely zero cheese!

Ingredients:

Macaroni (wheat), vegetable stock celery, soya milk, plain flour, dried inactive yeast flakes, mustard, onion granules, garlic granules, salt, pepper, rapeseed oil, broccoli, courgette, breadcrumbs (wheat), pine nuts, vegan parmesan, parsley.

Knife Fork Spoon Napkin

This 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.


Ingredients

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

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.

24hr marinated pieces of chicken browned in unrefined sugar cane, served with tri-24hr 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

Succulent 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