Slow-cooked onions and garlic with white wine and Sous Kitchen beef broth, served with Gruyère.

Haricot beans, smoked bacon and thyme in a deeply savoury broth.

Giant chickpeas, roasted cherry tomatoes, harissa and spinach, finished with fresh mint.

Slow-cooked black turtle beans with coriander and smoked paprika, finished with fresh lime and extra virgin olive oil.

Slow-braised grass-fed British beef with red wine, San Marzano tomatoes and beef stock, served with gluten-free tagliatelle and Parmigiano Reggiano.

Free-range chicken breast with baby plum tomatoes, garlic, basil, extra virgin olive oil and buffalo mozzarella.

Free-range chicken with red onion, chorizo, haricot beans, white wine and oregano.

Yoghurt-marinated chicken with Kashmiri chilli, roasted garlic, tomato, black cardamom and fenugreek.

Grass-fed British beef slowly braised with shallots, roasted tomato and thyme.

Hampshire-grown Crown Prince squash with onion, sage and cream.

Free-range chicken, sweetcorn, leeks and cream, finished with fresh tarragon.

Slow-cooked black turtle beans with coriander and smoked paprika, finished with fresh lime and extra virgin olive oil.

Chickpeas with onion, garlic, spices and tahini, served with a vibrant parsley, green chilli, garlic and lemon zhoug.

New Forest free-range pork shoulder with red onions, tomato, white wine and bay, served with Parmesan polenta and Parmigiano Reggiano.

Slow-braised free-range chicken with red wine, brandy, shallots, pancetta and mushrooms.

Oven-roasted free-range chicken breast with Dijon mustard, white wine, pancetta and crème fraîche.

Yoghurt-and-turmeric-marinated chicken with shallots, garlic, galangal, lemongrass, red chilli, peanut, coconut milk and fresh lime.

Grass-fed British beef short ribs slowly braised with Barolo wine, served with Parmigiano Reggiano polenta and pickled shallots.

Chestnut, portobello and porcini mushrooms with thyme and cream, finished with extra virgin olive oil.

Grass-fed British beef oxtail slowly simmered with root vegetables, red wine and herbs.

Chickpeas gently cooked with turmeric, coconut milk and kale, finished with fresh mint.

Organic Puy lentils and slow-cooked garlic, finished with extra virgin olive oil.

Grass-fed British beef and free-range pork with pancetta, tomato and white wine, served with gluten-free tagliatelle and Parmigiano Reggiano.

Oven-roasted free-range chicken breast with slow-cooked tomato, red wine and basil, topped with buffalo mozzarella and Parmigiano Reggiano.

Slow-braised free-range chicken with leeks, shallots, tarragon and crème fraîche.

Chicken marinated overnight with yoghurt, garlic, ginger and spices, with a slow-roasted tomato, fenugreek and butter sauce.

Grass-fed British beef short ribs slowly braised with Port wine, star anise and cinnamon.