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)

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.

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.

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.

Diced chicken thighs marinated in spicy jerk seasoning, browned for extra flavour. Cream and parmesan added to al dente penne pasta finished with colourful bell peppers 

This popular West Indian Dish created by chef Lorraine Washington, is a spicy pasta dish that traces its roots back to the Paradise Yard Restaurant in Negril, Jamaica, back in 1985. This dish makes the perfect weeknight meal and faithfully includes the red, yellow and green peppers that originally inspired its name.

Ingredients:

Penne pasta (wheat gluten), chicken, cream (dairy), Parmesan (dairy), bell peppers, onion, garlic, parsley, jerk seasoning, salt, pepper.

Soya chunks marinated in Caribbean spices for enhanced flavour, slow cooked in browning to enrich the luscious gravy and finished with crisp polenta chips with sauteed spinach.

A great option for vegans or meat eaters who want to reduce their meat intake, this meal is 100% meat free. Described as ‘comfort food’ by our taste testers, our tried and tested blend of spices add a touch of the Caribbean to a meal that’s tasty and filling.

Ingredients:

Soya protein chunks, browning, onion, garlic, ginger, polenta, vegetable stock, spinach, plant based butter, tomato, 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.

Diced aubergines fried in Trini-style curry powder, finished with onions and tomatoes, paired with a garlicked split-peas finished with coriander and quinoa.

This vegan dish is a great option for lunch or dinner. This meal is inspired by cooking methods and ingredients brought to the West Indies by East Indian migrants and adopted by the mainstream culture over time. This influence can be tasted in the use of Trinidadian curry powder and Caribbean cooking techniques that contributed to the way food is prepared in Guyana, Trinidad and Jamaica since the 1800’s.

Ingredients:

Aubergine, yellow split peas, vegetable stock celery, curry powder, ginger, red onion, garlic, salt, pepper, coconut oil, quinoa, green seasoning, rapeseed oil, plant-based butter.

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 favorite 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, all spice, cumin, salt, pepper, garlic

Fillet of pan fried sea bream served with slow cooked white bean and vegetable casserole, finished with fresh herbs along and a side of sautéed spinach.

Inspired by her restaurant experience, our chef’s playful variation on this dish uses sea bream sourced from Jeffery’s Fishmongers in Brixton Market.

Ingredients:

Sea bream (fish), butterbeans, green seasoning, vegetable stock (celery), thyme, celery, garlic, plant-based butter, red onions, leeks, rapeseed oil, carrots, parsley, spinach

Chilli and ginger marinated mackerel fillet served with a sweet potato puree and crunchy green beans topped with pickled sliced chilli and julienne ginger.

This uncomplicated mackerel dish is marinated in our tried and taste-tested sauce, with sliced chilli for a mild spicy taste and added ginger for an additional kick.

 Ingredients:
Chilli, ginger, mackerel (fish), sweet potato, green beans, garlic, coconut oil, soya, salt, pepper, pickling (barley)

Seasonal mushrooms slow cooked in a porcini stock with thyme, vegetables and butter beans served with herby bulgur wheat and braised cabbage.

Our veganised interpretation of a beloved Jamaican ox-tail dish has a touch of Italian flavour and a rich texture and taste that belies it’s healthy ingredients and the subtle flavours of porcini mushrooms.

Ingredients:

Mixed mushrooms, butter beans, tomatoes, vegetable stock (celery), garlic, onion, thyme, bulgur (wheat), cabbage, rapeseed oil.

Braised black-eyed beans with blended tomato and brunoise of veg, served with mixed herbs, onion, brown rice and steamed broccoli.

While this West African dish is traditionally consumed as a breakfast, this filling meal also makes for a great lunch or dinner. Often described by our chefs as a ‘Black Bean Stew with a healthy twist’, this hearty meal will keep you going throughout the day, or restore your energy after a busy day at work.

Ingredients:

Black eye beans, tomatoes, peppers, onion, garlic, ginger, brown rice, parsley, coriander, vegetable stock (celery), salt, pepper, green seasoning, coconut oil.

Par-boiled rosecoco beans and florets of cauliflower simmered in curry sauce and served with West-Indian style brown rice. 

Inspired by the growing awareness of climate change and sustainability this hi-fibre meal replaces meat with beans as a healthy source of protein. The lower carbon footprint associated with the production of beans is a great option for those who seek to change their daily-habits in support of the battle against global warming.

Ingredients:

Rosecoco beans, cauliflower, curry powder, ginger, garlic, onions, green seasoning, coriander, brown rice, carrots, vegetable stock (celery).

Cauliflower steak chargrilled in a barbeque jerk-marinade, finished in the oven and accompanied with sautéed mixed vegetables.

A guilty pleasure enjoyed by many of our vegan family, this meal combines healthy ingredients with a taste often reserved for meals that are unsuitable to many vegans.

This meal makes a great lunch that tastes and smells so wicked that your colleagues may find it hard to believe it's cauliflower!

Ingredients:

Cauliflower, barbeque jerk seasoning, vegetable stock (celery), salt, pepper, coconut oil, rapeseed oil, courgette, carrots, cabbage, red onion, garlic.

Diced Crown Prince pumpkin added to softened callaloo stew served with steamed green banana.

Packed with natural energy and nutrients this tasty meal is filling and easy to digest. Whether you choose this meal as a breakfast lunch or dinner, this meal will give you everything your body needs to keep you going.

Ingredients:

Crown Prince pumpkin, callaloo, bell pepper, onions, garlic, tomato, cabbage, green beans, green banana, vegetable stock (celery).

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