Oct 2020 Menu

We are open again at Long Furlong Community centre Boulter Drive, OX14 1XP

Tuesday 6th October noon-2.00 pm – last serving 1.30 pm

There will be a limited number of places as we will be operating within Covid-19 guidelines. Therefore you must email susanrmd@outlook.com by Saturday 3rd October specifying which main course and salad/or salads you would like.

Payment exact cash only in named envelope dropped in a box on entry.

We will have 2 halls to enable 2 m spacing and if the weather is kind there will be seating outside. Table service only. Further Covid instructions on arrival.

Lunch for £7.50


Spicy bean enchiladas in rich tomato sauce-olive oil, sweetcorn, Romano peppers, beans (kidney, black aduki), chipotle paste (GF), tortillas (GF/potato free on request), tomato, cheese to serve.

Spinach & lentil balls (polpetts) with rice & tomato relish-spinach, lentils, eggs, oats (GF), pecorino cheese (sheep), lemon, garlic, onion, rice, tomato, balsamic vinegar, maple syrup, spices

Roasted vegetable lasagne-red onion, aubergine, red pepper, garlic, olive oil, courgette, tomato, vinegar, herbs, lasagne (wheat), cheddar cheese, milk, flour, butter


Humus with quinoa- green lentils, quinoa, tahini (sesame), tomatoes, cucumber, lettuce, avocado ,coriander, fennel, parsley (dressing-wine vinegar, mustard, lemon, oil)

Puy lentil, spinach & tomato– onion, vinegar, lentils, radish, baby spinach, gherkin, tomatoes, dill (dressing-lemon, oil, mustard, honey)

Fennel, orange & halloumi-orange, fennel, radish, Medjool dates, oil, halloumi (dressing- vinegar, oil, mustard)


Roasted rhubarb, coconut yogurt & granola

Sep 2020 Menu

This will be served in a private garden venue on the 1st September and not at the community centre. Though it is a lovely garden of a good size, we are still limited to how many people can come for lunch (£7.50). If you want to come for lunch you must email by Saturday 29th August specifying which main course and which salad you would like.

If the weather is inclement, we will cancel and e mail you on Monday morning.

Lunch for £7.50


Caramalised onion, spinach & filo pie-spinach,filo pastry, dill,pine nuts,halloumi (sheep/goat cheese) red onion marmalade

Borlotti beans & green beans in rich tomato & sage sauce-borlotti beans, onion,garlic,sage,oregano,tomatoes,runner beans,veg stock (GF),soya cream

Courgette & feta frittata slice– courgette, spring onions, egg, basil, feta cheese


Roasted beetroot with yogurt & preserved lemon– beetroot, cumin, red onion, preserved lemon,dill, tahini (sesame),greek sheep yogurt

panzanella-bread (GF,Potato free) tomatoes ,onion, avocado, cucumber, capers, basil, garlic, red wine vinegar, olive oil

ancient grains with salsa verde & salad leaves– mustard,sugar,sundried tomatoes, peas, grains (wheatberries, freekeh, bulgur wheat) salsa (cornichon, capers, garlic, mint, basil, parsley, lemon


choice of courgette cake or banana cake

Tea or coffee

Mar 2020 Menu


Mexican bean served with tortilla chips (GF )


Vegetable pilaf with cranberries, feta and hazelnuts (Ve GF)

Roasted cauliflower and chickpea curry served with pitta (Ve GF)

Leek and goat’s cheese tart with pesto

Burger patties served with home made ketchup (Ve)


Beetroot, rocket and orange

Ancient grains with salsa verde

Quinoa with green lentil hummus

Maple glazed parsnips, cavolo nero and pomegranate


Fig roll and custard or coconut yogurt


Soup and roll£3
Soup and salads£7
Main and salads£7
Dessert £3

Feb 2020 Menu


Spiced lentil and tomato


Goats cheese, butternut squash and rosemary tart (GF on request)

Mushroom & lentil bake with tahini crust (GF)

Hearty bean, vegetable & herb stew (Ve GF)

Roast chickpeas & squash linguine (Ve)


Warm cumin, cabbage and celeriac coleslaw (Ve GF)

Cauliflower Couscous (GF )

Warm leek and white bean with mustard dressing (GF Ve)

Beetroot and Quinoa (GF Ve)




Salted caramel apple crumble and custard


Soup and roll£3
Soup and salads£7
Main and salads£7
Dessert £3

June Menu


  • National Trust spring pea, lettuce and mint 


  • Spanish chickpea and potato bake 
  • Spinach and lentil dahl 
  • Sweet potato & chickpea patties with red pepper relish (our own!) 
  • Jersey Royal & asparagus frittata 


  • Black rice with piquillo peppers & walnuts with orange and maple syrup dressing 
  • Roasted beetroot with yoghurt and preserved lemon 
  • Three colour quinoa, orange and cashews with lime dressing 
  • Waldorf salad with coconut yoghurt and lime dressing 


  • Flapjacks- maple, coconut and seed 
  • Flavoured water- fresh lemon, lime and orange 
  • Homemade sourdough bread 

The Hungry Gap

Have you heard of ‘The Hungry Gap’? Well I hadn’t until my local organic supplier Tolhurst Organics told me they had very few vegetables either growing or in storage. I went through the veggie section in my local Waitrose and found only a handful of produce from the UK- asparagus, spring greens, carrots and Jersey royal potatoes. Most of the organic veg came from Spain (but see the last quoted paragraph below). I Googled this phenomenon to find out more. Below is copy from https://wickedleeks.riverford.co.uk/, but you can also try https://sustainablefoodtrust.org/ and https://www.farmdrop.com/ for more info.

The Hungry Gap is the hardest time of year for UK farmers: a few weeks, usually in April, May and early June, after the winter crops have ended but before the new season’s plantings are ready to harvest.

It all comes down to the UK’s latitude. We sit right at the geographical limit for many spring crops, which would not survive our cold winter temperatures if grown any earlier. At the same time, as the days warm up into spring, many hardy winter crops like sprouts, kales, and caulis ‘bolt’ (abandon leaf growth to start producing flowers and seeds). The result is unproductive fields and fewer British-grown crops…….

If it’s such a dire time, why hasn’t everyone heard more about the Hungry Gap before – or noticed its impact on their plates? …..

The name ‘the Hungry Gap’ harks back to a time when an empty field really meant going hungry. Traditionally, the gap had to be bridged with a spartan diet of cabbage, old potatoes, and fruits preserved during kinder months. These days, however, very few people eat a local, seasonal diet; the supermarkets can easily top up their shelves with even more imported produce, or crops grown in the UK under heated glass, and no one need notice the difference.

Importing isn’t a perfect solution, but it’s far less damaging than growing the same crops in the UK using artificial heat. Take the example of tomatoes. The huge amounts of heat used in glass hothouses is produced by burning gas or oil. For every kilo of tomatoes this way, 2-3 kilos of CO2 are released into the atmosphere. Trucking tomatoes over from Spain uses just a tenth of the carbon compared with growing them in the UK using heat. It’s not perfect, but it’s the least damaging option.”

Taken from Ellen Warrell https://wickedleeks.riverford.co.uk/features/local-sourcing-news-farm/what-hungry-gap

This month (June) will try to choose a menu that reflects The Hungry Gap….but we have ways of making it appetising!!


Buckwheat is a pseudograin, and not from the same family as wheat so is therefore suitable for coeliacs. It’s nutritional value is extensive as any search on google will tell you, but here are just a few

  • Rich in magnesium, zinc, copper and manganese. These minerals help reduce cholesterol and protect our immune system
  • A great source of protein and lysine, an amino acid that helps digestion and is important in plant-based diets
  • Because it’s a seed, it contains flavenoids, plant pigments with phytonutrients that boost vitamin C and act as antioxidants
  • It can help control blood sugar levels because it is high in soluble fibre

Recipes always recommend rinsing the grain thoroughly before cooking, if you are using the groats (‘grains’). This month I have used the buckwheat groats in place of rice, both in a hot savoury dish and in a salad. I also use buckwheat flour often in place of plain wheat flour for baked items such as muffins and banana bread. Buckwheat is the main ingredient of French pancakes (crepes) and I have used it successfully in pancakes myself.

I have also read that it makes good porridge but I have yet to test it! Soba noodles are also made from buckwheat.

May 2019 Menu

Soup £2

Asparagus and leek

Main and two salads £6


Cottage pie with coriander pesto

Vegetable bake in a roasted red pepper and almond cream sauce

Mexican style roasted veg ragu with buckwheat


Cabbage, apple and carrot slaw with walnuts and pomegranate

Roasted beetroot with yogurt and preserved lemon

Pear and chicory with pumpkin and parsley pesto

Black sesame, carrot and avocado

Buckwheat, broccoli and sprouted seeds

Bread 50p

Homemade sourdough

Gluten free bread

Desert £1

Vegan and gluten free flap jacks

  • Ve – vegan
  • GF – Gluten Free