Every dish on The Pot menu has a story. Behind every bowl and plate is a culinary tradition stretching back generations, a carefully chosen set of ingredients and a cook who genuinely cares about what ends up on your table.
Here we shine a light on some of our most loved meals.
Jerk Chicken
Few dishes capture the spirit of Caribbean cooking quite like Jerk Chicken. Originating in Jamaica, jerk seasoning is a complex blend of scotch bonnet peppers, allspice, thyme, garlic, ginger and cinnamon — a combination that is as nutritionally powerful as it is delicious.
Scotch bonnet peppers are rich in vitamin C and capsaicin, which has anti-inflammatory properties. Allspice contains eugenol, a natural compound with antioxidant and antimicrobial effects. And the lean chicken provides high-quality protein with relatively low saturated fat.
Our Jerk Chicken is marinated overnight and cooked low and slow — the way it should be.
Doro Wat
Doro Wat is Ethiopia's most celebrated dish — a rich, slow-cooked chicken stew made with berbere spice blend, caramelised onions and hard-boiled eggs, served with injera flatbread. It is deeply warming, deeply flavourful and deeply nourishing.
Berbere is a blend of over a dozen spices including chilli, fenugreek, coriander, ginger and turmeric — all of which have anti-inflammatory and antioxidant properties. The injera, made from fermented teff, is rich in iron, calcium and probiotics. Together they make one of the most nutritionally complete dishes on our menu.
Teriyaki Salmon
Our Teriyaki Salmon brings the clean, precise flavours of Japanese cooking to your weekly menu. Salmon is one of the most nutritionally dense foods on the planet — rich in omega-3 fatty acids, vitamin D, B vitamins and high-quality protein.
The teriyaki glaze — made with soy, mirin, ginger and a touch of honey — adds depth and sweetness without overwhelming the fish. Served with rice and seasonal vegetables, it is a perfectly balanced meal.
Lamb Groundnut Soup
Groundnut soup is a cornerstone of West African cooking, found in various forms across Ghana, Nigeria, Senegal and beyond. Our version uses slow-cooked lamb, roasted groundnuts (peanuts), tomatoes, onions and a blend of warming spices.
Groundnuts are an exceptional source of plant-based protein, healthy fats, magnesium and vitamin E. Combined with the iron-rich lamb and the lycopene in the tomatoes, this is a dish that is as good for you as it tastes.
Dahl Makhani
A classic of North Indian cooking, Dahl Makhani is made from whole black lentils and kidney beans slow-cooked with tomatoes, butter and a blend of aromatic spices. It is rich, creamy and deeply satisfying.
Black lentils are one of the most nutritious legumes available — high in protein, fibre, iron, folate and potassium. The slow cooking process makes them easier to digest, and the spices — cumin, coriander, garam masala — add both flavour and anti-inflammatory benefits.
Every dish we cook is made with the same care and intention. We hope you enjoy them as much as we enjoy making them.
Fresh. From our kitchen to your table. Every Sunday.
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