Chunks of chicken breast rolled in our deep-red Chinese marinade and hand-skewered — sweet, sticky five-spice with a gentle chilli warmth. Grill or oven-bake for 20 minutes.

Diced beef rolled in a coarse cracked-pepper crust and skewered. Fast, high heat — two minutes a side.

Rare-breed pork steaks bathed in a sweet chilli glaze that caramelises beautifully under the grill.

Pork steaks in a herb-heavy Italian marinade — basil, oregano, garlic and tomato.

Free-range chicken fillets in a bright lemon and garden-herb rub. The house favourite for a midweek tray bake.

Chicken breast stuffed with garlic butter, breadcrumbed by hand in our kitchen each morning.

Strips of beef with peppers and red onion in a smoky fajita marinade. Straight into a hot pan.