Cauliflower & wild mushroom soup
Cauliflower, coconut milk, flour (gluten), olive oil, onions, garlic, thyme, rosemary, vegetable stock, chanterelles, chestnut and oyster mushrooms, celery, sourdough bread (gluten), black truffle oil
Vegetable and bean spelt cobbler
Olive oil, parsley, spelt flour, baking powder, vegan butter, vegan yoghurt, onion, garlic, celery, courgette, peppers, aubergine, tomato, white beans, vegetable stock, peas, thyme, rosemary, salt and pepper
Tagine of vegetables
Olive oil, parsley, harissa, lemon, peppers, courgette, aubergine, leeks, sweet potato, couscous, lemon, turmeric, cinnamon, tinned tomatoes, garlic, apricots
Lemon tart with poached fruits
Pears, apple, raspberries, strawberries, mint, vanilla, cream coconut milk icing sugar, lemon, (sulphites) flour gluten free, margarine soya milk, corn starch, sugar, flour gluten free, agar, Xanthum gum, Guar gum
All our food is prepared in a kitchen where nuts, gluten and other allergens are present and our menu descriptions do not include all ingredients. If more information about allergens is required, please ask a member of the team. Occasionally we may need to substitute products if we are unable to source from our suppliers, thank you for your understanding.
Cauliflower & wild mushroom soup
Cooking time
5-10 mins
Chef’s top tip
“Serve with fresh warm bread topped with cheese and a sprinkling of freshly chopped parsley”.
Cooking instructions
Preheat the oven to 180c/160c fan/gas mark 4
Place the soup in a saucepan and heat gently
Warm a small frying pan with 1 tbsp of sunflower oil
Reheat mushrooms for 2-3 minutes, until golden
Serve the hot soup into a serving bowl, garnish with mushrooms and enjoy
Vegetable and bean spelt cobbler
Cooking time
5 mins
You will need
A saucepan, a spoon, and a baking tray
Chef’s top tip
“To add a zingy freshness, sprinkle with a homemade gremolata with vegan hard cheese and grill for 2-3 minutes”.
Gremolata: chopped parsley, zest of a lemon, or orange & chopped garlic
Cooking instructions
Open the packet of vegetable & bean mix, reheat in a microwave for 4-5 mins until piping hot, then leave to stand for 1 min
Place the scones on a baking sheet and warm in the oven for 2-3 mins
Spoon the hot vegetable & bean mix onto a warmed serving plate, top with the scones, serve enjoy
Tagine of vegetables
Prep time
1 minute
Cooking time
5-10 mins
Chef’s top tip
“Add a little drizzle of honey to bring out the flavours of the spices. To add a zingy freshness, sprinkle with a homemade gremolata”.
Gremolata: chopped parsley, zest of lemon, zest of orange, chopped garlic
Cooking instructions
Open the packet of tagine and reheat in a microwave for 4-5 mins until piping hot, then leave to stand for 1 minute
Place the couscous in a microwave for 2-3 mins, then leave to stand for 1 minute
Serve on serving dishes and enjoy
Lemon tart with poached fruits
Prep time
5 mins
You will need
A spoon
Chef’s top tips
“Pre-heat the grill and place the lemon tart slices on a baking sheet, then top each tart with an even coating of icing sugar. Caramelise the lemon tart until golden to give a crunchy brûlée topping”.
Chef’s top tips
“To make a quenelle of cream, dip your spoon in hot water and place into the cream and pull towards you whilst twisting the spoon slightly. Add edible flowers or a sprig of fresh mint for an extra special touch”.
Plating instructions
Place the slice of tart in the centre of the plate
Spoon the poached fruits next to the tart
Spoon a large dollop of cream on top of the tart
