At High Grange we revel in cooking over fire - this is the mainstay of our business and the thing that I am most passionate about. So for this months takeaway I'm going to cook up some of my favourite cuts of meat that are the unsung heroes In my mind, along with the best veggies I can find (March is notoriously tricky for British veggies) and I'll make some delicious sauces for you to chuck on top. I've called this A Taste of High Grange so you can get, well, that.

Your takeaway can be picked up from High Grange or Poco Pizza in Lyme Regis, please choose your option below

Menu:

14 hour, oak-smoked beef featherblade & High Grange hot sauce

Smashed plancha-roast new potatoes with crispy bone marrow and HG Sichuan/seaweed crack dust

Smoked corn, crispy chicken & chimmichurri

This feast will go brilliantly with our Axe Cider. Located just 3 miles away, these guys are making fantastic ciders just a stones throw away. If you're a fan of our award-winning quince and scotch bonnet hot sauce which you can add to your order too (£8 / 250 mls). Scroll down to add these to your order.

• £20 per portion

• Pre-book & collection only from High Grange in Dalwood on Friday 14th March, 5-7pm

• Heating instructions included

• Please note we cook in a kitchen where wheat/dairy and other allergens are prepared. Please email us for more details if you have an allergy.

• Sadly we can’t offer vegetarian or substitution options this time (future offerings will cater for these).