Nourish

An ultra high-protein bowl featuring creamy skyr, tart seasonal rhubarb compote, and crunchy, brain-boosting walnuts for sustained morning energy and muscle repair.

Succulent chicken breast braised in a rich tomato, white wine, and mushroom sauce, served alongside earthy roasted celeriac and sweet carrots.

Succulent chicken breast braised in a rich tomato, white wine, and mushroom sauce, infused with fresh sage and served over sweet root vegetable mash.

The officially deposited recipe from the Accademia Italiana della Cucina, featuring hand-chopped beef skirt, rich pork belly, and a milk finish for a velvety texture.

A Greek holiday in a dish. King prawns baked in a punchy tomato-ouzo sauce with golden feta crumbled over the top. High protein without the meat heaviness.

Crispy-skinned river trout served over a gut-healing stew of white beans and sweet braised leeks.

A nutrient-dense restoration of the French hunter's stew with tender chicken thighs, smoked pancetta, and chestnut mushrooms in a rich tarragon-infused tomato reduction.

High iron, rich flavour, balanced by berry sharpness. The cold-pan render technique delivers impossibly crisp skin with a dark purple gastrique drizzle.

Rich oily fish cut by sharp Dijon acidity and earthy lentils. The cold pan technique guarantees shatteringly crisp skin every time.

Balances gamey richness with earthy lentils and sharp citrus. A high-protein powerhouse designed for post-training recovery.

Mineral-rich dry-aged beef paired with bitter charred radicchio and purple sprouting broccoli, finished with gorgonzola, pear and toasted walnuts.

Spice-crusted duck breast with silky whipped squash and jewelled pomegranate. Warming, aromatic and rich in vitamin A.

High protein, zero carb, pure flavour. Garlic-and-chilli-marinated prawns charred on skewers, served with a cheat's aioli for dipping.

Tender pork medallions glazed in a punchy ginger-soy sauce, served with deeply charred broccoli for a fast, flavour-packed, and low-carb lunch.

Meaty, steak-like fish that handles high heat perfectly. Char marks from the griddle meet a sharp, salty caper butter sauce.

Fresh, vibrant, and packed with healthy fats. Sushi-grade tuna seared for barely 90 seconds per side, topped with a cold sweet-spicy salsa.

Spicy roasted chicken breast atop a vibrant, grain-free salad of roasted cauliflower, chickpeas, and pomegranate.

A nutrient-dense, folded omelette packed with tender chicken, creamy white beans, and salty feta to deliver a substantial protein hit that keeps you full until lunch.

Succulent chicken breast braised in a rich mushroom and tomato hunter's sauce infused with fresh sage, served over a creamy root vegetable mash.

Tender chicken thighs braised in a rich mushroom and tomato hunter's sauce infused with fresh sage, served over a creamy root vegetable mash.

Fresh, zesty, and no heavy cooking required. Spice-rubbed steak over a vibrant black bean salad with a creamy avocado-yogurt crema.

Smoky, spicy, and rich. A flavour bomb that requires almost zero prep — nduja melts into a punchy tomato sauce that poaches the cod to perfection.

A deceptively simple, Michelin-standard fish dish. Crisp-skinned cod sits on a bed of samphire with nutty brown butter spooned around it.

Flaky, line-caught hake served over a sweet and salty braise of winter cabbage, garden peas, and crisp bacon lardons.

Meaty monkfish tail seared golden, served over a warm, earthy salad of spiced cauliflower and black lentils with a cooling turmeric yoghurt.

Tender seared turkey breast smothered in a savoury leek and mushroom sauce, served alongside wilted kale for a complete, high-protein weeknight meal.

Lean, mineral-rich wild venison steaks served with sweet roasted swede batonnets and iron-packed dark greens.

Succulent poached chicken breast served on a bed of braised leeks and lentils bound in a probiotic mustard sauce.

A sophisticated pairing of sweet fruit and savoury meat. The pig fat from the chops caramelises the apple and fennel into something extraordinary.

Sweet pork contrasted by sophisticated charred chicory bitterness, with a rustic parsnip and cannellini bean mash underneath.

A low-stress roast where the chicken juices braise the fennel into silky submission. The rest-and-reheat method guarantees juicy meat every time.

A deeply savoury, slow-simmered beef and lentil ragu served with velvety, low-carb celeriac mash and topped with crispy kale for textural contrast.

Juicy roasted chicken breast served atop a quick-braised, sweet and sour cabbage slaw with crunchy walnuts.

Tender pink lamb served with sweet, earthy parsnip mash and deeply charred Brussels sprouts.

A nutty, creamy twist on standard baked salmon. The tahini sauce transforms a simple roast into something restaurant-worthy in under 20 minutes.

A texture-focused meal. Hot savoury pork with crunchy water chestnuts spooned into cold crisp lettuce cups. Eat with your hands.

Lean grass-fed beef rump served pink alongside sweet roasted carrots and a warm, nutty cabbage slaw.

Lean game meat paired with sweet apple-celeriac purée and crunchy hazelnut kale. The arroser baste gives restaurant-level flavour with minimal effort.

Lean, iron-rich game steaks served with nutty roasted sunchokes and garlicky dark greens.

The warrior classic. Iron-rich sirloin seared hard, served over smoky charred peppers and onions. The resting juices become the sauce.

A rapid, high-performance breakfast combining creamy scrambled eggs, vitamin-rich kale, omega-3 packed salmon, and slow-release energy from sourdough.

A fast and flavourful low-fat hash combining lean turkey mince, earthy mushrooms, and wilted spinach, finished with a cooling dollop of Greek yoghurt.

A master batch recipe designed for high-impact flavour. Dark, sticky, spiced lamb mince piled over silky hummus with jewel-bright toppings.

Aromatic, fast, and high-protein. King prawns wok-fried with red curry paste and crisp vegetables, served over creamy coconut rice.

A rich, slow-cooked game stew that pairs melt-in-the-mouth wild venison with earthy root vegetables.

A rich, savory, make-ahead winner. Chicken thighs braised in a spiced peanut-tomato sauce with wilted greens, served over brown rice.