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Pan fried and gently roasted, served with a silky mushroom sauce, roasted sweet potato and seasonal greens.

Slow cooked until tender, paired with braised butter beans, confit shallots and a lightly dressed green bean salad.

Layered with roasted squash, spinach béchamel and bubbling mozzarella — rich, balanced and deeply satisfying.

Crisp-skinned salmon on a warmly spiced chickpea and lentil salad, finished with smooth beetroot hummus.

A velvety beetroot base with braised lentils and a spoon of crème fraîche for depth and warmth.

Golden fried seabass served with grilled asparagus, sweet potato and a vibrant pea purée.

A vibrant blend of avocado, mango, peanut butter, spinach and kale, finished with a touch of honey.

Soft scrambled egg with avocado and spring onion, wrapped and served with a gentle heat of harissa aioli.

Oats soaked in apple-infused yoghurt and orange juice, layered with berries, passionfruit and toasted coconut.

Naturally sweet and perfectly balanced — ideal as a pre-workout lift or an afternoon reset.

Studded with dark chocolate and toasted hazelnut — indulgent, yet considered.

Ripe banana folded with labneh and brown butter for a moist, gently tangy finish.