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Starters
Roasted Red Pepper Houmous and Green Pea Guacamole, with Crudites, Nachos and Pitta Strips (GF, NF)
a sharing platter for a minimum of 4 people
Tomato, Emmental and Mustard Filo Tart (NF)
served with Pesto, salad and basil leaves
Slow-Baked Red Peppers Stuffed with Fennel and Tomato (GF, NF)
scattered with coriander seeds, fennel seeds and peppercorns
Roasted Figs and Gorgonzola (GF, NF)
with honey vinegar and crusty bread
Warm Pear and Walnut Salad
with Warm Roquefort Dressing and Parmesan Croutons
Artichoke, Feta and Walnut Salad (GF)
with walnut dressing and crusty bread
Spiced Chickpea Cakes (GF, NF)
served with red onion salad, Greek yoghurt and chutney
Cauliflower Fritters (GF, NF)
in a spiced gram flour batter, with pineapple and chilli chutney
Twice-Baked Two Cheese Soufflé (NF)
served with slow-roasted tomatoes and green salad
[usually made with goats cheese and stilton, but can use other cheeses if preferred]
Tamata Mahal (Tomato Castles) (GF, NF)
ripe vine tomato, mozzerella and avocado stacks, with lemon, ginger and coriander dressing
Red Onion and Goats Cheese Tartlet (NF)
served with slow-roasted tomatoes and salad
Marinated Char-Grilled Aubergine (GF, NF)
with home-made Tahini, and fresh oregano Ca
matmato Ca
mat
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Tomato, Emmental and Mustard Filo Tart with Pesto
Warm Pear and Walnut Salad, with Roquefort Dressing and Parmesan Croutons
Slow-Baked Peppers stuffed with Fennel and Tomato
Tamata Mahal (tomato, mozzerella and avocado castles)
Roasted Figs with Gorgonzola,, honey and red wine vinegar
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Main Courses
Spiced Peanut Noodles with Satay Cauliflower and Broccoli (GF)
Marinated Halloumi Kebab with Tomato Salsa (GF, NF)
served with Greek yoghurt and rice
Roasted Tomato and Saffron Risotto (GF, NF)
Asparagus, Pea and Mint Risotto (GF, NF)
Roasted Red Peppers stuffed with Rice, Currants and Pine Nuts (GF)
served with Sumac Potatoes and salad
Warm Salad of Roasted Fennel, Artichoke and Chicory (GF)
Chargrilled Aubergine, Tomato and Olive Tart (NF)
with feta salad
Sweet Potato and Cauliflower Curry (GF)
served with yoghurt and rice
Sweet Potato and Cashew Kebabs (GF)
served with raita, rice and salad
Layered Carrot, Pea and Potato Biryani (GF)
served with raita and chutney
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Sweet Potato and Cauliflower curry
Chargrilled Aubergine, Tomato and Olive Tart, with Feta Salad
Slow-Roasted Tomato and Saffron Risotto, finished with Parmesan and Basil
Spiced Peanut Noodles with Cauliflower and Broccoli Satay
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