These are all tried and tested favourites but if you'd like a personalised version (low fat, gluten free etc.) or something different altogether don't hesitate to ask.
V = vegetarian
Ve = vegan
Main dishes that reheat easily in the oven.
Layers of pasta with slow-simmered red wIne ragù and creamy béchamel sauce, all topped with parmesan cheese.
Venison, Kale & Blue Cheese
A twist on the traditional favourite, with a rich venison ragù, blue cheese béchamel and kale. Topped with parmesan.
Mushroom, Kale & Blue Cheese (V)
Veggie version with a mushroom medley replacing the venison.
Lentil & Caponata (V/Ve)
One for the vegans with hearty lentils and agrodolce aubergine. Or a veggie version with goats cheese bechamel.
A French classic. Tender beef in a rich red wine gravy, finished with button mushrooms and baby onions.
Chicken, Bacon & Apple
Cooked in cider, this was my mother's go-to dinner party dish in the 70s and remains delicious today!
Hearty and homely. Plump pork sausages and puy lentils with plenty of veg and a hint of rosemary.
Spanish Chicken, Chorizo & Chickpea
Spicy chorizo and nutty chickpeas team with chicken thighs in a paprika-spiced tomato sauce.
Chicken & Summer Vegetable Stew
Tender chicken thighs and a cornucopia of summer vegetables and herbs. Good hot, but even better lukewarm in the Mediterranean fashion, trickled with a little extra olive oil.
Slow cooked in a red wine, onion and tomato sauce this is a taste of Greek holidays.
"No Smoke Without Fire" Chilli
My competition-winning recipe contains beef shin and a well-guarded mixture of chillies and other spices. Be warned - it's got quite a kick!
Butternut & Black Bean Chilli (Ve)
The veggie version packs a punch too!
And pie-type things...
Beef & Ale
Tender meat in a rich ale-and-onion gravy under a flaky pastry crust.
Steak & Kidney
My father's favourite: a traditional combination with tender suet pastry.
Chicken, Ham Hock & Leek
A soothing, creamy filling under puff pastry.
Shepherd's Pie/Cottage Pie (Ve option)
Comfort food classics. Lamb or beef mince in a savoury gravy. Choose a traditional fluffy mash topping or half-and-half with sweet potato. A vegan mushroom, jackfruit and lentil version is also available.
White and smoked fish as well as prawns in a herb-flecked white sauce. Clouds of mash.
Jerusalem Artichoke, Leek & Saffron Gratin (V)
A luxurious vegetarian option topped with a cheddar & hazelnut crumb.
Greek-style spinach and feta filling in flaky filo pastry.
Warm spices and sweet dates mingle with tender chicken meat in crisp filo pastry.
Great with couscous or some bread to mop up the flavourful sauce.
Chicken with Preserved Lemon & Olive
Sophisticated sour and salty tastes mingle in this Moroccan classic.
Lamb & Apricot
Sweet fruit and fragrant spices bring a wonderful depth of flavour.
The belles of the balls. Serve with pasta or rice...
Lamb & Feta Meatballs
In a Tomato, Harissa & Pomegranate Sauce. Finished with dried rose petals, this is a bit of a personal favourite.
Beef, Pork & Fennel Meatballs
Classic Italian-style in a herbed Tomato sauce. (Quorn option available.)
In a creamy mushroom sauce. Good with wide ribboned pasta or plain boiled potatoes. (Quorn option available.)
Nestled on a bed of smoky aubergine purée.
Best served with rice.
Southern Thai Turmeric Chicken
Chicken thighs roasted in a pungent spice paste and combined with stir-fried red pepper and onion.
Red or Green Thai Curry
Choose Chicken, Prawn or Vegetable (Ve)
Choose Chicken, Prawn or Vegetable (Ve)
Beef & Sweet Potato Rendang
Slow-cooked beef in a rich, semi-dry coconut sauce.
Stuffed pasta cooks beautifully from frozen. Dropped straight into boiling water, it's ready in minutes and needs little more than a knob of melted butter, a grind of black pepper and a sprinkle of parmesan to make a speedy and satisfying dinner. Alternatively cook your own pasta and add one of my homemade sauces.
Blue Cheese & Butternut Ravioli (V)
The slight funk of blue cheese is a perfect match with the sweetness of butternut squash.
Spinach & Ricotta Tortelloni (V)
Simple classic flavours.
Mushroom Ravioli (V)
Earthy and woodsy mushrooms inside silky pasta,
Italians don't actually eat this with spaghetti, preferring tagliatelle, but it's good with any pasta shape you prefer.
Tomato & Basil (Ve)
Made with fresh tomatoes and plenty of pungent basil.
Something sweet for afterwards? These can be added to your order and are priced individually.
Can be cooked straight from frozen. £30 for 6 servings
With seasonal fruit. Currently: strawberry. Some say you shouldn't cook them but strawberries are delightful in a crumble. Alternatively choose the more traditional plum.
Flaky pastry and seasonal fruit. Currently: plums.
These can be frozen but need to defrost before eating. £30 for an 11" tart.
Chocolate & Salted Caramel Tart
Rich, decadent and indulgent.
Almond filling with seasonal fruit. Currently: raspberries.
I love ice cream. It's one of the world's most happy-making foodstuffs. £8 per tub.
Seasonal Special: Apricot Noyau
Ripe, golden apricot ice cream infused with a bitter- marzipan flavour from the kernels. Complex and sophisticated.
Made with real vanilla pods, it's a classic for a reason
Lemon Cheesecake with Sultanas
Really, really lemony. I think this is my favourite.
Mint Choc Chip
My husband always goes for this one. It's made with with fresh mint and dark chocolate
Strawberry purée and meringue in vanilla ice cream.
Raspberry & Rose Ripple
Taste of the British summer time!
Rich and dark
It's got a kick!
Coffee & Cardamom
Inspired by Turkish coffee.
Greek Yoghurt & Baklava
Another flavour with its roots in my local area of Green Lanes.
What's nicer on a hot day than a lolly? £20 for 10.
With orange, strawberry and mint. For grown-ups only.
Orange & Lemon
The bells of St Clements were definitely on to something.
Raspberry & Mint
Zingy and refreshing.