We are approaching the ‘hungry gap’ when UK winter veg are coming to an end and spring crops are still in seedling stage. Some veg are transported from Spain e.g cauliflowers, though if you look carefully you will still find some grown in the UK . You can be assured I will always look first!
Mains including a selection of homemade breads and variety of salads £8.00
Dessert £1.50
Cash and card accepted
Mains
Saag aloo ‘shepherd’s’ pie– spiced potato, cauliflower, beans and kale makes a tasty topping for Indian- inspired shepherd’s pie. A comforting vegetarian dish, popular when we served it last time-Our beans are a mix of UK grown Carlin peas and pinto beans . Carlin peas contain manganese and B vitamins, especially B1 GF DF Ve
Spinach, lentil & mushroom wellington– the golden puff pastry pie is layered with fava bean hummus, spinach, mushrooms and cashew nut pate and a mixture of succulent thyme flavoured mushrooms and lentils DF
Vegetable bean pot served with herby breadcrumbs– get all your five-a-day with this vegetarian bean pot. It’s bursting with nutrients, low in calories and packed with flavour. Our beans are UK grown flageolet from Hodmedods
Pasta bake – containing GF pasta, leeks and spinach in a rich tomato sauce topped with GF breadcrumbs. We used Yeast flakes to replace parmesan for a cheesy flavour GF DF Ve
Salads
Beetroot and black rice
Roasted veg on bed of farro and served with fava bean hummus-farro is a protein and fibre-packed whole grain that has ancient roots — rich in nutrients, minerals, and antioxidants. Farro we cook with is UK grown NOT GF
Rainbow slaw– onion, red cabbage parsnip, carrot, apples, raisins, nuts, poppy seeds & fresh herbs
Dessert
Apple strudel -served with custard made with oat milk
Please note- We cannot guarantee the food is free from ingredients that might cause an allergic reaction. Ingredients for all recipes available for inspection on the day