The Best Dishes To Buy From Charlie Bigham’s

After weeks spent in lockdown, fatigue is starting to set in when it comes to meal planning and cooking. Enter Charlie Bigham’s high-end, pre-prepped meals, many of which are available to pick up at the supermarket. Here, the brand’s head of food – Rupert Willday – talks us through their top ten bestsellers, and what to serve them with…

Fish Pie 

Main course: Bigham’s bestselling fish pie combines delicate cod, salmon and haddock in a creamy parsley sauce, with mashed potato and a crunchy cheddar and breadcrumb topping. 
Side dish: Best served with garden peas, lightly pan-fried with onions, fresh mint and butter.
To drink: A dry, Italian white wine like a soave, or a sparkling white wine or champagne if it’s a special occasion. 

Available here


Main course: Our indulgent lasagne is made with the high-quality slow-cooked beef and pork ragù, layered with egg pasta and topped with a creamy béchamel sauce. 
Side dish: This is best served with a peppery rocket and parmesan salad, topped with roasted red onions. Dress with a mix of lime juice, olive oil, crushed garlic and a good twist of salt and black pepper. 
To drink: Go for a medium-bodied Italian red like a chianti or cabernet sauvignon.

Available here

Chicken Tikka Masala & Pilau Rice 

​Main course: This spicy and fragrant chicken tikka masala is made with tender marinated chicken in a fiery, creamy masala sauce and comes with pilau rice. A real crowd-pleaser.
Side dish: Serve with a fresh and zingy chutney. Chop an onion and tomatoes and mix with chillies and coriander. Sauté in a pan until soft and for a more complex taste, then add in urad dal, chopped curry leaves and ground mustard seeds.
To drink: Complex curry flavours pair nicely with crisp wines, like a chilled chardonnay.

Available here

Cottage Pie 

Main course: This nostalgic cottage pie is made with tender minced British beef, slow-cooked with red wine and thyme and topped with creamy mashed potato, cheddar cheese, parmesan and breadcrumbs for a delectable crunchy top.  
Side dish: Best served with glazed carrots and sugar snap peas. Simply add sugar, butter, honey and parsley after boiling your veggies, and toss in a pan until the butter melts.  
To drink: A juicy rioja would be perfect or a traditional British ale.

Available here

Meatballs Al Forno 

Main course: Pork and beef meatballs, served with trulli pasta in a secret recipe tomato sauce and topped with mozzarella. 
Side dish: A simple rocket salad with fresh buffalo tomatoes to complement the flavours of this dish. Drizzle with a little balsamic glaze and top with fresh basil leaves.  
To drink: A full-bodied Bordeaux or a rich Italian red would be a good bet. 

Available here

Steak & Ale Pie 

Main course: A firm favourite for pie fans, ours is made with tender steak, which is slow-cooked with ale and a shake of Worcestershire sauce, topped with a light, flaky puff pastry. The ramekins are great, they give the dishes a classy edge. 
Side dish: Lightly sautéed green beans with garlic and shaved hazelnuts would be a tasty accompaniment. Perfect for dipping into the pie’s rich gravy. 
To drink: A full-bodied red wine would be a fine choice, or a complementary ale would be delicious.

Available here

Macaroni & Cheese

Main course: Our macaroni and cheese is cooked in a traditional, creamy cheese sauce and topped with crispy pancetta and ciabatta croutons. 
Side dish: Best served with warm, buttery, herby ciabatta rubbed with chopped garlic – a posh garlic bread, essentially – or a tomato and mozzarella salad.   
To drink: A chardonnay or riesling for white wine lovers, or a soft merlot for those who prefer red.

Available here

Thai Red Chicken Curry & Fragrant Rice  

​Main course: This Thai red chicken curry is made with coconut cream, edamame beans, lime leaves and lemongrass, and topped with tender chicken. 
Side dish: Best served with homemade Thai spinach bites. Mix lime juice, ginger, sliced shallots, chilli, coriander and peanuts. Season with a dash of fish sauce and a sprinkle of sugar. Lay the spinach leaves on a platter and place a spoonful of the mix on each.  
To drink: This dish calls for a good Languedoc white wine. When paired with the spicy and fragrant ingredients of this dish, you really notice the wine’s aromatics.

Available here


Main course: Our moussaka combines slow-cooked lamb ragù with tomato and mint, layered with potatoes, roasted aubergines and a creamy béchamel sauce.  
Side dish: Serve with a salad of lettuce, cucumber, tomatoes and onion. Dress simply with olive oil, red wine vinegar and salt and pepper.  
To drink: A glass of medium-bodied red wine, such as a merlot or chianti.

Available here

Chilli Con Carne & Mexican Rice 

Main course: This spicy chilli con carne is made with the tender beef, slow cooked in a rich tomato sauce with kidney beans, black eyed beans and fresh chilli, served with Mexican rice.  
Side dish: Easy nachos for dipping. Simply arrange tortilla chips on a baking tray, top with salsa, grated cheese, spring onions and chilli flakes. Put under a hot grill for around three minutes and serve with guacamole and sour cream. Great for families.
To drink: A cooling ale or beer – we recommend an American brown ale or a Belgian beer like Leffe.

Available here


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