Our 2024 Gold Award Winners

A spicy curry with cherry tomatoes, chargrilled sweet potatoes, spinach and yellow peppers in a tomato and coconut milk sauce, with green chilli, ginger, turmeric and a pinch of cayenne pepper. Add wild rice, fresh salsa and lime pickle and top with fresh chilli and vegan crème fraiche or coconut yoghurt. Or, serve with a side of tempura cauliflower or tempura vegetables of your choice, and top with crispy coriander leaves and toasted coconut.

A natural scallop shell filled with scallops, prawns, salmon and MSC Alaska pollock in a creamy white wine and dill sauce, hand finished with our signature mash, blended with Cheddar cheese. Serve with chargrilled asparagus spears drizzled with tarragon and wholegrain mustard butter. For extra crunch add a spoonful of breadcrumbs mixed with fresh herbs and a squeeze of lemon juice to the top, then bake as normal.

A delicious blend of MSC smoked haddock, spinach and kedgeree spiced rice with a mango sauce centre, coated in gluten-free breadcrumbs flecked with rice flakes and black onion seeds. For a light lunch, serve on a bed of wilted spinach topped with a poached egg. Or, serve with Bombay potatoes and Tenderstem broccoli for a delicious main course. For a fresh take on brunch serve with poached eggs, grilled asparagus spears and a Hollandaise sauce.

MSC Smoked Haddock Kedgeree Fishcake

The taste of the chip shop in one delicious bite! A vegan croquette filled with potato and crushed peas encased in a gluten-free Cyder vinegar batter. Serve with pots for dipping – we like mayo and curry sauce. Or add to a vegan ‘fish and chips’ with battered tofu, mushy peas, tartare sauce, lemon wedges and parsley. For a quick starter or perfect takeaway snack, add to a newspaper cone with a dollop of mushy peas, a squeeze of mayo or a sprinkling of chopped spring onion.

Chip Shop Bites