Honey-roasted root vegetable tart, with wholemeal pizza crust
Potato and tomato curry-filled pitta bread served with homemade coconut chutney, tamarind and cashew chutney and raita
Chickpea chilli and corriander coup served with focaccia bread and lime creme fraiche
SALADS
Carrot and beetroot with wholegrain mustard
Crusted tomatoes baked with pesto bread-crumbs and parmesan
Remoulade
SPECIAL
Pear, leek and Stilton pithivier
Wednesday, 24 March 2010
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