Beef shin braised for four hours in a dark stock with bay and black pepper, served over steamed jasmine rice with a small pot of braising liquor on the side. The liquor is the part people ask about most.
Bone-in thighs marinated overnight in buttermilk and smoked paprika, fried to order and packed in a vented box to keep the skin from going soft. Two thighs per portion, with a side of pickled slaw.
Seasonal vegetables roasted at high heat with olive oil and za'atar, served with a tahini dressing in a separate pot. The vegetables change with what's available, but there's always something substantial in the mix.
Minced lamb with cumin, coriander, and a little chilli, spread on a flatbread and cooked in the oven until the edges crisp up. Comes with a small pot of yoghurt and a handful of fresh herbs.
A thick soup made from red lentils, tinned tomatoes, and a base of fried onion and garlic. Double-bagged as standard. It travels well and reheats well, which is why it's been on the menu since the beginning.
Jasmine rice cooked with a garlic-infused oil and finished with a small amount of butter. A side that works with almost everything on the menu and is the most frequently added item to phone-ahead orders.
White cabbage and carrot in a light vinegar dressing with a small amount of sugar and celery salt. Made fresh each morning and not topped up after it runs out.
One dish that changes each week, usually built around whatever Fiona found interesting at the market or whatever the allotment produced. Posted on the board Monday morning and on the website by Tuesday.
Call ahead or walk in. Either way, your food will be made fresh and packed properly.
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