Minimum effort, maximum enjoyment. Easy prep – even in the humblest of kitchens

<p>Minimum effort, maximum enjoyment. Easy prep – even in the humblest of kitchens</p>

Luxurious Lobster Thermidor

<p>Chef Saransh Goila famous butter paneer has earned cult status from Mumbai to around the world. Explaining his version of the popular Indian dish, “I use less dairy and more tomato than a classic butter paneer and infuse the butter with smoke. The result is a perfect balance of smoky, tart and creamy”. Enjoy with cumin-scented jeera rice, creamy dahl makhani and smoked butter–brushed naans. There’s also a vibrant coriander chutney to cut through the creamy curries, and crispy poppadoms with sweet-sour tamarind chutney to start.</p>

Goila Butter Paneer Feast

Caribbean Curry Supper

<p>Start with house-made totopos (corn tortillas chips) with guacamole, followed by the restaurant’s signature tuna tostadas, topped with sashimi-grade yellowfin tuna marinated in a sesame, soy, and arbol chilli dressing. The centrepiece is grass-fed Angus short rib, braised for twelve hours in a spice rub made with muscovado sugar until rich in flavour and fall-off-the-bone tender, ready to be piled into soft tortilla tacos. This is paired with sharp, pickled red onions and ‘La Maya’ salsa, made with roasted pineapple and habanero chillies. “Mexican dining is all about conviviality,” explains El Pastor co-founder Crispin Somerville. “The food is put in the middle of the table and people pile in.”</p>

Taco Party: Beef Short Rib

<p>Chef Saransh Goila famous butter chicken has earned cult status from Mumbai to around the world. Explaining his version of the popular Indian dish, “I use less dairy and more tomato than a classic butter chicken and infuse the butter with smoke. The result is a perfect balance of smoky, tart and creamy”. Enjoy with cumin-scented jeera rice, creamy dahl makhani and smoked butter–brushed naans. There’s also a vibrant coriander chutney to cut through the creamy curries, and crispy poppadoms with sweet-sour tamarind chutney to start.</p>

Goila Butter Chicken Feast

<p>A hamper of Cornish-inspired provisions to enjoy together as a cosy winter lunch or supper, or to graze on throughout the weekend. For savoury, there’s The Mariners Pub’s signature ‘Cornish rarebit’ – vintage Cornish Cheddar piped onto Marmite butter sourdough toast – red wine-braised short rib pasties with pickled cabbage, and smoked trout pâté with potato hash, seaweed and pimentón. For sweet, tuck into sweet passion fruit fudge. An ideal gift for the food lovers in your life – even if that’s yourself.</p>

A Taste of Padstow

<p><meta charset="utf-8">An effortless crowd-pleaser that lets you spend less time in the kitchen and more time family. Enjoy an Italian-style feast with Angela Hartnett's four-person porchetta. Start with Milanese arancini made with saffron risotto, and for the main event, pork belly rolled up with focaccia stuffing flavoured with fennel, sage and orange &amp; lemon zest. It comes already slow-cooked, ready for you to roast and serve with a drizzle of fresh salsa verde, a side of crispy crackling, crushed rosemary potatoes, and a little gem salad with an anchovy caper dressing. </p>

Italian Family Porchetta

<p>Start with a spread of Greek mezze and crudités, including Kalamata olives, refreshing beetroot tzatziki, pita for dipping, and warm garlicky gigantes beans. Next, prawn saganaki risotto – “the love child of a Greek dish and an Italian dish,” as Georgina says. Her saganaki, meaning ‘little pan’, features chilli and garlic-marinated prawns, made heartier with a rich, tomato-based risotto cooked in shellfish stock, garlic and white wine. It’s finished with Odysea 100% sheep's milk feta, parsley and a squeeze of lemon. For dessert, Georgina recreates a favourite from her childhood: creamy vanilla panna cotta, served with rich chocolate sauce and Odysea morello cherry compote.</p>
<p>Georgina’s limited-edition menu features olives, yoghurt, gigantes beans, olive oil, feta and morello cherry compote from Odysea — all staples in her kitchen. Available to buy via Odysea.</p>

Prawn Saganaki Risotto

<p><span data-sheets-userformat='{"2":48003,"3":{"1":0},"4":{"1":2,"2":15134719},"10":0,"11":4,"12":0,"14":{"1":2,"2":0},"15":"Work Sans","16":10,"18":1}' data-sheets-value='{"1":2,"2":"The bouillabaisse starts with a lobster and langoustine stock simmered with aromatic herbs, saffron and tomato. Succulent king prawns, mussels, sea bream and red mullet pieces are added and gently cooked through, and the dish is finished with a dollop of punchy rouille and some warm baguette. Finish with strawberry millefeuille — crisp puff pastry filled with sweet strawberries and crème pâtissière.\n"}' data-sheets-root="1">The bouillabaisse starts with a lobster and langoustine stock simmered with aromatic herbs, saffron and tomato. Succulent king prawns, mussels, sea bream and red mullet pieces are added and gently cooked through, and the dish is finished with a dollop of punchy rouille and some warm baguette. Finish with strawberry mille-feuille — crisp puff pastry filled with sweet strawberries and crème pâtissière.<br></span><br></p>

Provençal Bouillabaisse

<p>“There's an art to well-balanced spicing,” explains Sabrina. Her bastilla combines coriander, sumac, cinnamon and pul biber with parsnips, celeriac, chickpeas, and tangy, creamy feta, all under a layer of filo pastry. Persian-inspired sides balance the bold North African flavours. Refreshing yoghurt is layered with cucumber and fresh mint, finished with golden raisins, rose petals and walnuts.</p>

Spiced Feta & Chickpea Bastilla

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<p class="max-w-[360px]">Our full collection of menus from the UK’s most inspiring chefs and restaurants.</p>

Restaurant Meal Kits

<p class="max-w-[360px]">Our most-loved menus customers keep coming back for</p>

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<p class="max-w-[360px]">Dessert to share? Intimate meals to bump spoons over</p>

Date Night

<p><meta charset="utf-8">Cornwall-based chef, restaurateur, author and presenter Rick Stein is known for his love of quality British seafood, standing by his ethos that “nothing is more exhilarating than fresh fish, simply cooked”. Rick’s son Jack Stein, is Chef Director of the multi award-winning Rick Stein group – including flagship restaurant The Seafood Restaurant. Rick has written more than 25 cookery books and a memoir, and has made over 30 much-loved food and travel TV programmes. In 2018 Rick was awarded a CBE, and has cooked for everyone from royalty to presidents to prime ministers.</p>

Rick Stein

<p>A restaurant experience at home for two</p>

Menus For 2

<p>Dessert to share? Intimate meals to bump spoons over</p>

<p>For birthdays and special occasions, celebrate with a restaurant experience at home with menus for two or four</p>

Celebrations

<p>Spend less time in the kitchen and more time enjoying your evening</p>

Night Off Cooking

<p class="max-w-[360px]">Discover our ever-changing collection of British-inspired menus</p>

British

<p>Discover our ever-changing collection of European-inspired menus</p>

European

<p>Come hungry. Enjoy starters, mains and desserts</p>

3 Courses

<p class="max-w-[360px]">Light the candles and pour the wine. We'll sort dinner</p>

Fine Dining

<p class="max-w-[360px]">Whether celebrating together or spoiling from afar, here is our curated collection of birthday treats</p>

Birthday

<p class="max-w-[360px]">Raise a toast and celebrate with restaurant-quality food</p>
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Luxurious Lobster Thermidor Feast rick-stein 

Grilled scallops in hazelnut butter are followed by lobster thermidor topped with herby Thermidor sauce and Parmesan, with chocolate pavé for dessert.

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<p>Chef Saransh Goila is known for creating what has been dubbed ‘the best butter chicken in the world’. He began serving his version of the iconic Indian dish at a series of pop-ups in Mumbai, where it proved so popular that it quickly gained cult status. In 2015, he set up a kitchen in Mumbai, followed by several stores across India which led to him being asked to appear as a judge on MasterChef Australia. As well as opening several more restaurants worldwide, Saransh recently brought his butter chicken to London in the form of a long-term residency at Carousel.</p>

Saransh Goila

<p class="max-w-[360px]">Let vibrant veg take the spotlight in these flavour-packed menus</p>

Vegetarian

<p>Celebrate the Festival of Lights with our curated menu collection featuring Atul Kochhar, Romy Gill, Saransh Goila and Empire Empire. Whether you’re hosting friends and family or keeping celebrations cosy, these celebratory menus bring the joy of Diwali straight to your table.</p>

Diwali

<p>Discover our ever-changing collection of Indian-inspired menus</p>

Indian

<p>Keep it casual. Small plates made for sharing</p>

Sharing Plates

<p>Some like it hot! Discover spicy menus from across the globe</p>

Spice Lovers

<p>Infinitely better than a casserole, treat tired parents to a restaurant-quality dishes they can make in minutes</p>

New Parents

<p>Indulge this bank holiday with a menu for two</p>

Feasts for 2

Goila Butter Paneer Feast Feast saransh-goila 

An Indian feast centered around Saransh Goila’s famous butter paneer. 

<p>Andi Oliver is a British-Antiguan chef and broadcaster, well known for presenting the Great British Menu and for running her acclaimed restaurant-turned-culture hub, Wadadli Kitchen. It's home to Caribbean family flavours, shared through love, stories and experiences; a place where food meets culture. “People often think about Caribbean food in quite a one-dimensional way but there are so many different islands and so many different flavours to enjoy. My menus are an expression of how I experience Caribbean food and I want to share that with everybody.”</p>

Andi Oliver

<p class="max-w-[360px]">Discover our ever-changing collection of Caribbean-inspired menus</p>

Caribbean

One of the Caribbean's most iconic dishes: Andi's 'curry goat' features slow-cooked curry mutton with warming spices, dolloped onto turmeric-coated fries with crunchy coconut. 

<p>El Pastor is a group of taquerias bringing a slice of Mexico to London. Restaurateurs Sam Hart and Crispin Somerville of Harts Group (behind Quo Vadis and Barrafina), became enamoured by the lively food scene and convivial culture of Mexico during a decade spent as nightclub owners in Mexico City. This inspired the opening of El Pastor’s first site in 2016, which quickly became famed for its punchy margaritas and authentic tacos, using tortillas made in-house daily with organic, Mexican corn. The menu also features tostadas, quesadillas, frijoles and salsas. El Pastor now boasts four sites, all serving vibrant Mexican dishes in a fun, atmospheric setting.</p>

EL PASTOR

<p>Discover our ever-changing collection of Latin American-inspired menus</p>

Latin American

<p>Meaty feasts for all the carnivores</p>

Meat Lovers

<p><meta charset="utf-8"><span data-sheets-root="1">Multiple courses and sides galore for two to enjoy</span></p>

Celebratory Menus for Two

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<div>Whether you're dining together around a table of his favourite dishes, or treating him from afar, make sure your Father's Day is centred around great food.</div>
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