Nourishing and full-flavoured, packed with fortifying nutrient-dense ingredients.
Serve with a scattering of chopped green herbs.
Bella says: "Happiness and healthiness in a bowl, made with the best homemade bone broth and gut friendly miso this was my magic dish which I lived off after having babies and which I give to friends and family to cure any sniffles. Really nourishing."
Spicy handmade pork meatballs, slow cooked in a rich tomato and fennel sauce, finished with lemon zest and basil.
Delicious spooned over pasta, rice or couscous and dusted with parmesan.
Bella says: "These are all hand rolled and are such an easy lunch or supper simply heated up and stirred into pasta with fresh Parmesan shaved over the top. They are not for the faint-hearted and pack an irresistible spicy punch. These are our most popular dish and we are very proud of them."
Slow-cooked chunks of grass-fed British beef with portobello mushrooms and Guinness.
Delicious with soft mashed potato, wilted greens and a spoonful of horseradish.
Bella says: "I was handed a bowl of this once outside one freezing cold day, topped with some horseradish cream with a chunk of crusty bread, it is a food memory that won’t be dampened. I have recreated it here using the most delicious cut of grass fed beef slow cooked in Guinness, it is a triumph. I also recommend turning it into a pie, when you have guests, by putting it into an oven proof dish, topping with some all butter puff pastry and baking until golden."
Free-range English chicken gently simmered with tomatoes, red wine, spicy ’nduja and olives, until tender and piquant.
Serve simply with warm focaccia and a green salad.
Bella says: "With deep flavours from southern Italy, this combines fragrant and heady rosemary with spicy ’nduja. Enjoy a delicious negroni as you wait for this to heat up and serve it with some potatoes roasted in olive oil or a green salad and some fresh bread."
Flakes of smoked haddock in a creamy cider sauce with prawns, spinach and lemon zest, topped with fluffy mashed potato.
Try lightly charred asparagus and broccoli alongside.
Bella says: "Eaten often on a Friday night with a crisp glass of something cold this heralds the start of the weekend to us and, combined with it’s deliciousness, delivers great happiness. We use firm, fresh and smoked haddock and poach it in cider as a nod to our Westcountry roots."
Fragrant vegan curry packed with flavour, made with chickpeas, aubergine, coriander, lemongrass, and creamy coconut milk.
Serve with warm naan bread, poppadoms, and a little mango pickle.
Bella says: "This makes a brilliant speedy lunch with a spoonful of yoghurt on top and some lime pickle. I also love it with some flatbread for dinner. It is so fragrant and warming"
Made with sautéed mushrooms, mature cheddar, Comté, parmesan and truffle. Topped with crispy breadcrumbs.
A decadent version of the classic, best served with a green salad.
Bella says: "Combining three cheeses, mature Somerset cheddar, parmesan and gruyere this is the ultimate truffle macaroni, with fresh mushrooms and topped with herby breadcrumbs. Enjoy as it is, or a top tip this summer is to have it as a decadent side dish to your BBQ!"
Venison cooked in red wine with smoked bacon, celeriac, wild mushrooms and aromatic juniper.
Serve with creamy polenta or parsnip puree.
Bella says: "I’ve cooked this for many happy private clients, it makes for a fantastically easy yet show stopping dinner party dish to enjoy with some friends. The lean venison is simmered slowly until really tender and some redcurrant jelly stirred in at the end for an ultra glossy finish."
Hand rolled spiced kofta with apricots, pine nuts and coriander, in a smoky sun-dried tomato sauce.
Serve with cous cous or flatbread, and a spoonful of mint yoghurt.
Bella says: "A dish to be enjoyed outside with friends on a balmy evening. This would be fabulous with some exciting salads or simply with couscous."
Free range English chicken in a creamy wild garlic and basil pesto sauce, with roasted squash and slow roasted cherry tomatoes.
Serve with buttered Jersey royals and puple sprouting broccoli.
Bella says: "Back by popular demand after we made this last Spring. We make the most fragrant pesto with wild garlic and basil, and juicy slow roasted tomatoes are stirred in at the end to create a heavenly sunny dish."
Roasted fennel and aubergine in a tomato, basil and olive sauce, topped with goat's cheese.
Serve with crusty bread and a bulgur wheat salad.
Bella says: "Paired with a bulgur wheat or cous cous salad, and some chicory dressed with honey and lemon, this would make the most wonderful dinner on a warm evening to share with friends and a bottle of wine."