Roasted beetroot with goat’s cheese and hazelnuts served with rocket and cress salad
Curried nut pate with rye crackers and watercress salad
Sweet potato, chilli and coconut with coriander patties
Stuffed courgettes with herbed rice, roasted fennel, peas and broad beans
Roasted potatoes with baby tomatoes and rosemary
Herb roasted seasonal root vegetables
Green beans and peas with mint and cinnamon
Dark chocolate, cardamom and coffee mousse cake with vanilla cream
Berry cheesecake - with a blueberries, blackberries and raspberries
Tea and coffee