New meals on the menu: from brief to plate

Laura: The start of any new meal begins with me developing a nutritional brief. We already have core principles which inform all of our meals - we cook exclusively with olive oil, we prioritise wholegrains and pulses for fibre and nutrient density, and include two servings of vegetables in our standard size meals. These principles are designed to close some of the nutritional gaps in our diets: 96% of UK adults aren't eating enough fibre, and only 3 in 10 eat the recommended five-a-day.

The brief also sets specific nutritional targets, for example around protein, fibre and salt. And for our lighter meals, I consider the range of calories and how to ensure they're satisfying - again looking at nutrients like protein and fibre. We're also thinking about variety and range, which is why we're introducing more fish meals to our menu.

From here the brief goes to our development chef Matt, to bring the ideas to life. He gets to work developing the meals, adjusting seasoning and ingredients through several rounds of tasting and refinement. We work closely throughout, reviewing drafts against the brief. Every recipe is analysed for nutritional content, to check it hits the mark on calories, macros and salt, and it's independently signed off by a registered nutritionist with expertise in recipe nutritional analysis.

When we're happy with the final recipes, they can then go to production in our kitchen in Somerset. It's a real team effort from brief to plate.

We're excited to be releasing a range of meals this summer, starting with Piri Piri Chicken, Salmon Grain Bowl and Chicken Parmigiana. Here's a bit more about each of them - from flavours to nutrition.

Piri Piri Chicken (Mediterranean)

Matt: Our Piri Piri Chicken features British chicken in a smoky, spice-infused marinade simmered in a rich tomato sauce with sweet red peppers. Loaded with vegetables, herbs and fibre-rich butter beans, it's served with a wholesome side of wholegrain rice and red quinoa for a deeply satisfying meal with a little chilli kick.

Laura: Our Piri Piri Chicken is a source of vitamin C and manganese, and fortified with vitamin D. The combination of butter beans and chicken means this is a high protein dish, making it a great choice for keeping you fuller for longer. We love using spices not just for flavour but because they count as plant points and act as antioxidants, which can support your body's defences.

Salmon Grain Bowl (Mediterranean)

Matt: Our new Salmon Grain Bowl features diced sustainable salmon marinated and roasted in a sweet and sour tamari, garlic and ginger glaze. Bright, fresh and healthy, it's packed with spring onion, broccoli, asparagus, red pepper and edamame, tossed through steamed red quinoa and wholegrain rice.

Laura: Our Salmon Grain Bowl contains 29 grams of protein and 8 grams of fibre. It's high in vitamin B12 (which we need to make healthy red blood cells and support the nervous system), and a source of folic acid (also used for healthy red blood cells). It also provides omega-3 fats from the salmon, which support heart health. Like all our Mediterranean meals, it contains two servings of vegetables and is fortified with vitamin D.

Chicken Parmigiana (Mediterranean)

Matt: Our new Chicken Parmigiana features British chicken baked under a golden cheese, seed and herb crust, served with a rich tomato, herb and vegetable sauce and wholemeal penne pasta.

Laura: Our Chicken Parmigiana is high in protein with 8g of fibre per serving, and our usual two portions of vegetables. Cooking tomatoes breaks down their cell walls, releasing lycopene - the red-orange pigment that gives tomatoes their characteristic colour. Lycopene acts as a powerful antioxidant - and makes it easier for your body to absorb. Adding olive oil boosts absorption too.