This homage to Cape Malay cuisine is a fusion of two of the first recipes my partner Henry and I offered when we opened Upper Bloem. With coconut cream, tender chicken breast, and fresh coriander, it’s all about warmth, texture, and flavour.
Chicken thighs and legs roasted in za’atar spice, velvety butter bean hummus, crispy roast kale and butternut, and handfuls of pistachios and dried cranberries. A feast drawing on the vibrant food heritage of Middle-Eastern regions.
The family favourite that never disappoints: a piping hot, one-tray roast! Finger-licking, crispy-skinned chicken leg quarter, carrots, baby potatoes, onion, and a warm crème fraîche and dill sauce.
All the wholesome comfort of roast chicken, but with a Tex-Mex twist! Radiant colours and flavours from Cajun-spiced chicken pieces, hearty bean salsa, warm bulgur salad, and fresh mint dressing.
Subbing in a roti for a wrap may be the tastiest life-hack of all time! We’ve wrapped these buttery beauties around roast chickpeas, onion, and garlic, tikka-spiced chicken, and tangy cucumber raita.
A mouthwatering meal in minutes! Slices of tender chicken breast with crispy skin atop a tabbouleh of bulgar wheat, charred baby marrow, pickled tomatoes, and creamy avo hummus dressing.
A delectable lemon-garlic butter sauce enrobes tender chicken fillets while cheese-laden potato wedges sit alongside. A crunch of salad is just what you need to freshen up this comforting dish. Drizzles of pesto add a herby flourish – and there you go!
The saltiness of pork and the light, natural sweetness of apple and caramelised butternut make a truly satisfying marriage. Magnified by crispy roast chickpeas and a sophisticated caper, onion, and garlic sauce.
Winner, winner ‘amazing, creamy, tomatoey’ chicken dinner! Sun-dried tomatoes are roasted alongside juicy golden chicken pieces and fresh basil. A bed of fluffy olive-laced millet is served with this roasted delight of a dish to make sure all of the delectable juices are soaked up!
Gooseberries and duck: a match made in taste bud heaven. Exquisitely crispy free-range duck breast paired with roast new potatoes and tangy, sweet gooseberry sauce. This classy dish always impresses.