Author: Susan Hammersley

Mains and any combination of salads £7.50. Dessert £1.50

cash and card accepted

Mains

Courgette, pea and feta pasta– made with carlin peas grown in UK and available from Hodmedods.co.uk either dried or tinned. collect a waitrose menu card if you want to make this one for yourself GF pasta

Aubergine and pearl barley moussaka– the pearl barley brings a nice nuttiness to this dish and makes the moussaka even heartier than the traditional meat version GF VE

Stuffed Peppers served with harissa coconut yogurt– Puy style lentils, spinach and spices make this a delectable summer lunch. Contains pine nuts GF Ve

Salads

Beetroot and Quinoa

Couscous with roast peaches

Pesto potato salad with green beans

Sweet Corn salad with freekeh, herbs and tahini

Dessert

Plum clafoutis

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 for inspection

This is our new summer menu for our 5th birthday!

Main course £7.50 including complimentary home made cake and fizz

Cash and card accepted

Mains

Green Thai curry– our own Thai paste- ginger, lemongrass, coriander, cumin, lime, onion and chilli- cooked in coconut milk with peppers and courgettes. Served with brown rice. Always popular GF DF Ve

Moroccan tagine– lots of spices (not hot) combined with summer veg- peppers, aubergines, carrots, green beans- served with chickpeas GF DR Ve

Beetroot & aduki bean patties– very healthy and delicious ingredients. Served with herby cucumber yogurt GF DF Ve

Salads

Mexican slaw

Radish, potato and dill

Greek quinoa salad

Wheatberry summer salad

Dessert

Complimentary cake and fizz

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

Mains £7.50 including side salads Dessert £1.50

cash and card accepted

The menu is of course dependent on vegetables available at Wallingford market and from other local growers. We try to keep seasonal but peppers still coming from Spain, but at least in season! Wherever possible, we are keen to keep dairy to a minimum. Most of our ‘milk’ is plant based. Carlin peas are grown in the UK. Check out hodmedods.co.uk who sell only UK grown beans and pulses.

Mains

Vegetarian cottage Pie– a Jamie Oliver One Pan wonder recipe combining the final winter veg with a sensational mushroom gravy. Taste it, then try it out for yourself. Google for video and recipe GF DF Ve

Spinach, feta and walnut puff pastry slice– everyone loves a puff pastry dish!

Carlin pea chilli- Carlin peas, similar in flavour to chickpeas, contain a wide range of nutrients, notably manganese, molybdenum and the B group of vitamins, especially B1. So you will definitely want this healthy option.

Broccoli & asparagus linguine– looking forward to this season’s asparagus and hoping Peachcroft farm will still have some! GF Ve DF

Salads

Beetroot, lentil and dill

Mediterranean chickpea, red peppers and cucumber

Chicory, apple, hazelnut and freekeh– freekeh is toasted green wheat

coleslaw with toasted camelina seeds– Camelina Seeds are high in protein, a good source of Omega 3 oils and rich in antioxidants such as vitamin E- see how much we care for your health!

Dessert

Rhubarb and orange polenta cake– organic rhubarb from my garden! contains ground almonds GF

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 courses £7.50 dessert £1.50

Cash and card accepted

Vegetables purchased where possible from organic grower at Wallingford market on Saturdays. Otherwise from organic section in Waitrose. We are delighted to cook with this season’s tomatoes which are grown locally under glass heated with bio fuel. It is also the UK asparagus season!- also grown locally and included in our menu

Mains

Roasted tomato and basil buckwheat risotto – buckwheat, despite its name is not wheat, and therefore free from gluten. This recipe uses almond milk so also dairy free. Served with parmesan or yeast flakes. It will delight the taste buds of meat eaters and vegans alike! GF DF Ve

Leek and asparagus lasagne – A take on Jamie Oliver One pan wonders. It has cheese in it but we use gram flour (chickpea), and oat milk to reduce the dairy content. The lasagne we use is GF. Served with green pesto GF

Smoky fava bean goulash & tarragon dumplings– fava beans are dried broad beans grown in UK and sold by company called Hodmedods who only sell UK grown beans and pulses. This dish comprises carrots, potato, tomato, fava beans and yellow peppers. Ve Dumplings are GF

Creamy broccoli, celeriac & cavolo nero pie – with a vegan puff pastry top and Oatly cream, this dish is DF and Ve and delicious!

Salads/sides

Chicory pear date and pomegranate salad

Kale and quinoa salad

Ancient grains with salsa verde

Winter slaw

Dessert

surprise!

Please note, we cannot guarantee our food is free from ingredients that might cause an allergic reaction. Recipes available for inspection on the day

Mains including salads/sides £7.50 Dessert £1.50

Cash or card accepted

We are approaching the Hungry Gap. This is when we are between seasons. Our menus still rely on Winter brassicas ,which have survived the frosts, and Autumn stored veggies .Meanwhile we wait in anticipation for Spring sown vegetables to mature….Next month!

Mains

Curried veggie samosa pastie– a variety of root vegetables-carrot, parsnip, swede, artichoke in mild curry spices, wrapped in home made pastry. DF GF on request

Vegetable kofta curry– carrots, peas, potato and cauliflower make up the kofta. Served in a rich tomato and coconut tandoori spiced sauce GF DF Ve

Roasted squash pilau with Cavolo Nero (delicious type of green cabbage)- usually made with rice, but we are making it with British grown emmer wheat and green lentils supplied by Hodmedods! You can find out more hodmedods.co.uk GF Ve

Lentil bolognese– you won’t miss the meat in this delicious recipe

Salads / Sides

Roast celeriac with garlic, capers and flaked almonds

Winter tabbouleh with quinoa (GF) instead of usual bulgar wheat

Spelt (wheat) salad with beetroot, Feta, chickpea & apple

Dessert

Rhubarb crumble (GF) with custard (DF) or coconut yogurt

Please be aware we cannot guarantee the food is free from ingredients that might cause an allergic reaction

main course £7.50 including salads dessert £1.50

cash and card accepted

We design our menu round seasonal and locally obtainable veggies. We get a lot of our veg from the Saturday market in Wallingford which only sells organic produce. The menu below is dependent on vegetables available at the weekend

Mains

Lentil Bolognese-richly flavoured, with red wine and herbs, warming and healthy. Served on bed of spaghetti Ve GF on request DF

Vegetable Masala– mixed root veg in a tandoori spiced onion, tomato and coconut sauce served on quinoa or rice Ve DF GF

White bean and leek casserole– another wintry comfort dish packed with vegetables and topped with sliced potato Ve DF GF

Salads/side dishes

Roast carrots and beetroot with wheatberries and kale

Savoy cabbage slaw with Thai style dressing

Roast potato and Jerusalem artichoke with black garlic

Dessert

Chocolate brownie served with coconut yogurt/vegan crème fraiche

Please note we cannot guarantee our food is free from ingredients that might cause an allergic reaction

Main course and any combination of salads/sides £7.50. Dessert £1.00 extra

Cash and card machine available

The following menu depends on the main ingredients being available at the organic farmers market and other outlets. There may be slight changes on the day

We lightly season our food with salt and pepper. We only season with sea salt or Himalayan rock salt

Mains

Roasted cauliflower and chickpea curry – a warm fragrant mix of spices which won’t blow-your-head-off! GF Ve

Enchiladas -a tortilla wrap of black beans, carrot and spinach in a tomato sauce with a kick of smoke and spice from the chipotle and jalapeno chilli GF Ve

Celeriac and mushroom ragu – a combination of winter veg- leek, carrot, celery, celeriac and wild mushrooms cooked in herbs and cider! GF Ve

Salads/Sides

Winter slaw in a pomegranate dressing

Lentil and Cavolo Nero cabbage with home made pesto (contain nuts)

Lyonnaise potatoes

Dessert

Pear and frangipane tart with coconut yogurt

Please note, we cannot guarantee our food is free from ingredients that might cause an allergic reaction

CHRISTMAS EXTRAVAGANZA MENU
December 6th

Reservations essential as seating is limited.

2 courses £11
3 courses £13

Cash or card accepted

Welcome drink

Glass of Prosecco OR

Non alcoholic fizz

Home roasted nut nibbles

Starter

Lentil soup OR

Hot spinach and artichoke dip with home made roll

Mains

Orange and cranberry seasonal veggie roast – celery, carrots, red onion and walnuts with the addition of orange and cranberries brings this roast to the next level. Sooo good (Ve, GF, DF)

Mushroom and lentil Wellington parcel – You won’t miss the beef in this Wellington! It has celery, carrot, garlic, green lentils ,and walnuts wrapped in puff pastry
(Ve, DF)

Cauliflower bake with carmalised onions– forget cauliflower cheese as you may know it. Cashews, potato, carrot and oats create a wonderfully thick and creamy texture, topped with caramelised onions and almond flakes for a perfect crunch! (Ve, GF,DF)

Veggie Balti pie– for those who want a little spice at Christmas!- butternut squash in a mild curry spiced tomato sauce with a home made short crust pastry top

Salads

A selection of exciting seasonal salads– be surprised on the day

Dessert

Poached fruit in a Christmas spiced liquid– think roasted fruit and mulled wine!

Orange and honey polenta cake

To finish

Tea / coffee and mince pies– if you still have room!

This menu is dependent on what is on the shop shelves at time of cooking and may change as a result!

We cannot guarantee the food is free from allergens

Main course including salads £7.50 dessert £1.50

Cash and card accepted

Mains

Cauliflower, pea and potato curry – a comforting moreish veggie curry, served with brown rice

Roasted winter vegetables with baked halloumi– Butternut squash, brussels sprouts and red onion roasted with cumin, cinnamon and chilli flakes served with pitta bread

Lentil ragu tagliatelle– You will love this veggie take on the meat based version complete with red wine!

Salads

Chickpea, beetroot and feta

Crunchy Asian slaw

Olive and sun-dried tomato Quinoa

Dessert

Slow roasted Quince and crème fraiche

Please Note

we cannot guarantee the food is free from ingredients that would cause an allergic reaction