Jordan

Curried Paneer and Cous Cous with Green Beans

Chicken and Bacon Pistachio Pesto Linguine

Chicken and Potato Curry with Cumin Rice

Red Wine Bolognese with Tagliatelle

Chicken Thighs Cooked in a Tahini Sauce, Balsamic Vegetable Cous Cous, Sumac Carrots and Steamed Garlic Kale

Indian Spiced Toad in the Hole, Garlic and Coriander Mash, Steamed Lemon and Mint Kale, Roasted Cinnamon and Honey Parsnips and Cumin Carrots with a Lightly Spiced Gravy

Peanut Curry with Fragrant Rice

Shepherd’s Pie and Roasted Parsnips and Broccoli

Red Wine Bolognese

Bacon Loin, Garlic and Thyme Roast Potatoes, Sage Broccoli and Cumin Carrots with a Southern Style Gravy