Mains including salads and home made bread £8 Dessert £1.50
We take cash and card
This month’s menus reflect the wonderful UK winter veg- savoy cabbage, celeriac, cavolo nero, leeks, carrots, swede enhanced with home made cheese and tomato sauce, puff pastry, dried mushrooms and herbs (though the latter do come from warmer climes so have a carbon footprint I’m sorry to say)
Mains
Winter vegetable gratin– we have used oat milk and plant butter for the cheese sauce . A breadcrumb topping gives a crunchy texture
Smoky maple roasted celeriac galette– a recipe tried, tested and cooked by our very own Julie courtesy of her daughter! Roasted celeriac on a bed of cream cheese and puff pastry
Cavolo nero, chickpeas and rosemary stew-Cavolo nero, also known as black kale, is a nutrient- rich leafy green veg crammed full of vitamins and antioxidants. Watch how to make this Waitrose recipe GF DF Ve https://www.youtube.com/watch?v=nRA0yxkZYpc
Allotment cottage pie- leeks, carrots, celeriac, swede and lentils in a rich mushroom gravy with a potato topping. A Jamie Oliver recipe GF DF Ve
Salads
Creamy beetroot, lentil and coconut yogurt – GF DF Ve
Quinoa, kale and apple with added dates and walnuts– GF DF Ve
Winter Tabbouleh– made with bulgar wheat-DF Ve
Ancient grain salad with salsa verde-Ancient grains such as emmer, farro and freekeh have better nutritional benefits compared to modern, modified grains. However they do contain gluten
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