Our Shop is closed now for Easter break. Look out for our re-opening with fresh new dishes for Spring menu, and new goodies for the Essentials collection. Please stay tuned via our social media accounts, of through the mailing list.

Saute of free-range chicken with spring vegetables and ‘fines herbes’ 650g – serves two


A classic French method of serving chicken in a creamy shallot and vinegar based sauce with chives, chervil, parsley and most importantly tarragon. As the dish also includes glazed Spring vegetables you do not need to serve anything else.

A little tip:  If you insist on a side dish then a nice green salad or some buttered spinach would be appropriate.

Ingredients: Chicken breast (27%), potatoes, chicken stock (celery, carrots, onion, garlic, thyme, leek), carrots, mushrooms, double cream (milk), white wine (sulphites), spring onions, shallots, unsalted butter (milk), white wine vinegar, salt, black pepper, chives, parsley, tarragon, chervil, cornflour.

Allergens: See ingredients in bold.  Produced in a kitchen which handles milk, gluten, sesame, celery, lupin, nuts, eggs, soya, fish, mustard, peanuts, sulphites.

Storage: Keep in the fridge and eat within use by date on lid. Once opened consume within 2 days.

Cooking: Either heat gently in a trustworthy pan or transfer to a suitable sized baking dish and heat in a 160C oven loosely covered in foil until bubbling gently.  Between 15 and 20 minutes.

One container serves two people.


We’re taking a little break over Easter.

The kitchen and delivery teams have been working flat out since the beginning of the year and they need a well earned rest.

We’ll be sending out an email to you all in the next week or so with our re-opening dates so stay tuned.

Oh, and if you’re going out to a restaurant after the 12th then savour the delights of dining out again. But don’t forget about us!