Author: Susan Hammersley

Enjoy chatting and eating with DIY coffee and tea. You may also enjoy washing up, drying and clearing away, if needed, as part of your contribution to the community spirit. We will have a quiz on PLASTIC in the environment

Each item is priced individually but we are offering the Full Monty for just £10….Tea and coffee £1 extra. Cash and card accepted

This menu is partly dependent on what is available at the Wallingford organic market

Soup £4

Lentil and chickpea- GF DF Ve

Main £5.50

Vegetable Masala -a mix of seasonal veg (squash, cauliflower, celeriac) in a tandoori – spiced onion, tomato and coconut sauce. Served with brown rice DF GF Ve

Side salads £1

Red cabbage slaw- red cabbage, celeriac, carrot, celery parsley, pomegranate

Wheatberry and kale- wheatberries, nuts, dried cranberries, kale in oil and balsamic dressing NOT GF

Dessert £1.50

Apple and pear crumble with custard or coconut yogurt REQUEST GF

DIY tea and coffee £1

Please note We cannot guarantee the food is free from ingredients that might cause an allergic reaction. Ingredients for recipes are available for inspection on the day

 Enjoy chatting and eating with DIY coffee and tea. You may also enjoy washing up, drying and clearing away, if needed, as part of your contribution to the community spirit. Barbara will be bring a quiz for those interested

Each item is priced individually but we are offering the Full Monty for just £10….if you’re tempted not to have to make your own supper! cash and card accepted

This menu is partly dependent on what is available at the Wallingford organic market

SOUP £4

Curried lentil and leek with Marge’s home made bread GF DF Ve

Main £5.50

Home grown squash and spinach Lasagne- contains ricotta cheese, mozzarella and eggs GF request DF

Side salads £1.00

Winter slaw-red cabbage, celeriac, carrots and red onion

Winter beetroot salad- beetroot, fennel, feta, quinoa with oranges

Dessert £1.50

Apple, pear and cranberry strudel with oat custard or coconut yogurt request DF

DIY tea and coffee £1

We are pushing the sleigh out this month with more Christmassy ingredients in our menu. Barbara is bringing a quiz. You are invited to wear a Christmas item if you wish! We hope you will not have to rush away on this occasion

Please choose 2 or 3 courses as you enter the hall and pay in advance for your meal. This means we can put takings away when everyone is in and enjoy the rest of the celebrations

Two courses £10 three courses £12

We can take cash and card

Soup

Slightly spiced fava bean and lentil DF GF Ve

Main

Leek and chestnut pie with puff pastry topping DF

Beetroot, mushroom and Carrot Wellington wrapped in puff pastry DF

Cranberry, squash and hazelnut roast GF DF Ve

Sides

Butterbean with kale, lemon and garlic

Parmentier potatoes

Sautéed red cabbage with cranberry

Dessert

Orange and pomegranate cake – baked as usual by Peter! Thank you Peter

Autumn fruit compote served with ice cream, coconut yogurt or Greek yogurt

DIY Tea and coffee

This is a slimmed down menu with an emphasis on community. Enjoy chatting and eating with DIY coffee and tea. You may also enjoy washing up, drying and clearing away, if needed, as part of your contribution to the community spirit. Barbara will be bring a quiz for those interested

Each item is priced individually but we are offering the Full Monty for just £10….if you’re tempted not to have to make your own supper!

Soup £4

carrot, butternut squash and coriander- DF GF Ve

Main £5.50

celeriac, leek, mushroom and rosemary gratin- DF request GF Ve

Side salads £1

lentil & beetroot

rainbow slaw

Dessert £1.50

Earl Grey & citrus bread pudding with oat milk custard

DIY tea & coffee £1.00

This is a slimmed down menu with an emphasis on community. Enjoy chatting and eating with DIY coffee and tea. You may also enjoy washing up, drying and clearing away as part of your contribution to the community atmosphere.

Each item is priced individually but we are offering the complete menu for just £10….if you’re tempted not to have to make your own supper!

Soup

Leek and pea with Marge’s delicious home made bread £ 4

Main

Curried vegetable pie £5.50

Side salad

Red cabbage slaw £1.00

Dessert

Apple and pear cobbler with custard (plant based) £1.50

Tea/Coffee

DIY £1.00

FUND RAISER- our last lunch will be by donation only, to raise funds for the refurbishment of The Centre for Reflection at Aston Tirrold. I have chosen this because Keith, who set up and opened the Centre, has been my Angel Investor ( and indeed my angel) since the genesis of the café seven years ago to the day. Please give generously to this project which is dear to my heart https://quietgarden.org/gardens/the-centre-for-reflection/

Mains

Green Thai curry – this was on the very first menu and here it is again! served with brown rice GF DF ve

Multi veg paella– also on the first menu! we are cooking this on site in a giant paella pan- served with giant couscous. The broad beans are from my garden DF Ve

Moussaka – lentils, aubergines, potatoes, tomatoes in rich béchamel sauce

Salads

Moroccan chickpea and couscous DF Ve contains gluten

Green tabouleh – a quinoa version GF DF Ve

Summer slaw with coconut yogurt dressing DF GF Ve

Beetroot, lentil and feta GF

Dessert

Berry & amaretti fruit pots– also on first menu

Raspberry and almond olive oil cake– made by Peter GF DF contains nuts

Mains £8 including variety of salads and delicious home made bread

Dessert £1.50

We accept cash and card

Mains

Harissa cauliflower bake – with mixed peppers and chickpeas baked in a dairy free coconut and harissa sauce GF Ve DF

Aubergine and pearl barley moussaka – topping made from ricotta cheese, Greek yogurt and eggs. No garlic in this recipe

Courgette, butter bean and feta filo pie– Julie will be baking this one!

Salads

Summer slaw

Greek potato salad

Chickpea, cucumber and tomato salad

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

Main course £8.00 includes variety of salads and Marge’s delicious home made bread

dessert £1.50

We take cash and card ( though the machine broke down last month so a few customers will be paying for two meals!)

Though the weather is summery in feel, most of our summer veg are still growing and not reached harvest yet. However asparagus is now available and we have included it in this month’s menu.

Mains

Three bean chilli– a combination of red lentils, black beans and kidney beans. The kidney beans we are using were grown in Norfolk ! Served with brown rice GF DF Ve

Green mac ‘n’ cheese- peas and asparagus cooked in a rich béchamel sauce of mature cheddar pepped up with basil pesto and lemon zest. Topped with crunchy, lightly spiced breadcrumbs See May Waitrose magazine for recipe. Plant butter, oat milk lentil pasta

Spinach & ricotta cannelloni – a Blue Sky standard dish- ricotta is a vegetarian cheese, containing whey rather than rennet

Salads

Olive and sundried tomato quinoa GF DF Ve contains nuts

Spelt, beetroot, feta, chickpea and apple

Spring Slaw GF DF Ve

Dessert

Rhubarb and raspberry strudel

Please note – we cannot guarantee the food is free from ingredients that might cause an allergic reaction. Ingredients for all recipes available on the day

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

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