Feb 2021 Menu

Feb 2nd

This menu is available when booked before Friday 29th Jan for “click and collect” from my front drive at 191 South Ave . E mail susanrmd@outlook.com with your choices. Delivery available if collection not possible

Main course, salads and dessert £7.50 in envelope left in box when collecting meal. Times for collection will be given later

Mains

Harissa-spiced leek & bean casserole – olive oil, onion, leeks, garlic, tomato, harissa paste (GF), veg stock cube (GF), cannellini beans, lemon, parsley

Vegetable pilaf on bed of brown rice – olive oil, onion, celery, parsnips, garlic, thyme, parsley, harissa paste (GF)cumin, cinnamon, swede, celeriac, tomato, cranberries, veg stock cube (GF), feta cheese (goat/sheep), lemon

Salads

Warm grain salad -buckwheat (like barley), swede, onion, cauliflower (if available), olive oil, hazelnuts, coriander, fennel & caraway seeds, parsley, dill. dressing : oil, lemon, cider vinegar, maple syrup

Raw sprouts, kale & almond salad – almonds, brussells sprouts, kale, shallots, pecorino cheese (ewe’s milk), goats cheese. dressing: lemon juice, olive oil, dijon mustard

Dessert

Apple, pear & cranberry strudel – cranberries, apple, pear, cornflour, cinnamon, vanilla, sugar. filo pastry : wheat flour, ground almonds, butter OR you can have fruit only with coconut yogurt. Please specify when ordering

Dec 2020 Menu

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

Tuesday 8th December 12.15- 2.00pm – last serving 1.30

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 5th December, specifying your choice of starter, mains, salad/or salads and dessert.

Payment by exact cash in named envelope with phone number for T & T, and dropped in a box on entry.

We will have 2 halls to enable 2 m distancing. Table service only. Further Covid instructions on arrival.

Lunch 3 courses £10 2 courses £8.50

Arrival drinks

Prosecco or cranberry fizz (n0n alcholic)

Starters

Soup- lentil & chestnut-chestnuts, red lentils, veg stock cube (GF), celery, carrot, onion, parsley (cream optional)

Mushroom pâté served with crackers– mushrooms, onion, olive oil, garlic, port, non dairy sour cream, thyme, crackers ( wheat)

Mains

Cranberry & Lentil Bake – cranberries, Puy lentils, olive oil, red wine, onion, garlic, sage, parsley, paprika, cloves, tomato, soy sauce, cornflour

Celeriac & caramelised onion wellington – puff pastry wheat, red onion, butter, olive oil, thyme, sherry vinegar, celeriac, cheese (cheddar, Mozzarella, stilton)

Squash & chard pie – shortcrust pastry (wheat), filled with butternut squash, swiss shard, peanut butter, miso paste (soya), lime, sesame oil, onion, garlic, fennel seeds, chilli flakes, eggs, pumpkin seeds, nigella seeds

Leek & mushroom pie with cheesy potato mash– potato, butter, nutmeg, cheddar cheese, filling: oil, leek, chestnut mushroom, garlic, oat cream

Salads/sides

Caramelised onions with orange & thyme – onions, goat butter, orange, balsamic vinegar, thyme

Raw sprout, kale & walnut salad – walnuts, brussels sprouts, kale, lemon olive oil, Dijon mustard, shallot, pecorino sheep cheese, goat cheese

Black rice & beetroot salad– rice, onion, vinegar, beetroot, celery, olives, tabasco, horseradish, lemon

Selection of seasonal veg– roast carrot, parsnip, wilted greens

Desserts

Warm mince pie crumble– mince: prunes, raisins, apple, orange, lemon, sugar, cherries in kirsch, cloves, nutmeg, ginger, cinnamon, marzipan. pastry: ground almonds, buckwheat (GF), coconut oil, almond milk

Chocolate panettone pudding – dark chocolate, oat milk, sugar, rum, eggs, panettone (wheat)

Apple, pear & cranberry strudel – cranberries, apple juice, pear, cornflour, cinnamon, vanilla, sugar, butter, almonds, filo pastry

all above served with coconut yogurt or cream

Tea or coffee

Nov 2020 Menu

“Click and collect” for those who have already booked.

Lunch for £7.50

Mains

Buckwheat (similar to rice) & herb risotto– olive oil, buckwheat (GF), leeks, garlic, white wine, veg stock (GF)peas, dill, parsley, tarragon, peccorino cheese (sheep), lemon

Celeriac & mushroom ragu– leeks, onion, carrots, celery, mushrooms, garlic, celeriac, bay, thyme, cider, Worcestershire sauce (GF), baked potato OR buckwheat- please specify

Pumpkin, walnut & sage crostata (Italian baked tart)-pastry: wheat flour, walnuts, butter, parmesan cheese- filling: pumpkin, shallots, garlic, honey, mustard, apple cider vinegar, chilli flakes, blue cheese

Salads

Wheatberry & roasted aubergine– aubergine, wheatberries, lentils, quinoa, kale, mint, salad onion, pomegranate seeds. dressing: tahini (sesame), olive oil, orange, garlic

Waldorf– oil, bulgar wheat, walnuts, grapes, celery, salad onions, dill, cider vinegar, honey, mustard, Greek coconut yogurt, poppy seed

Winter slaw– red cabbage, kohlrabi, red onion, parsley, pistachio nuts, lemon, orange, oil, cinnamon, balsamic vinegar

Dessert

Baked apple & pear crumble-crumble: buckwheat flour (GF), butter (goat), oats (GF), sugar, coconut yogurt optional

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

Mains

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

Salads

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)

Dessert

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

Mains

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

Salads

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

Dessert

choice of courgette cake or banana cake

Tea or coffee

Mar 2020 Menu

Soup

Mexican bean served with tortilla chips (GF )

Mains

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)

Salads

Beetroot, rocket and orange

Ancient grains with salsa verde

Quinoa with green lentil hummus

Maple glazed parsnips, cavolo nero and pomegranate

Dessert

Fig roll and custard or coconut yogurt

Prices

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

Feb 2020 Menu

Soup

Spiced lentil and tomato

Mains

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)

Salads

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)

Bread

Sourdough

Dessert

Salted caramel apple crumble and custard

Prices

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

June Menu

   Soup 

  • National Trust spring pea, lettuce and mint 

                                                             Mains 

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

                                                         Salads 

  • 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 

                                                          Extras 

  • 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!!