Category: Menu

Good for the planet, good for community, good for you!

We are excited to offer more winter vegetarian healthy and delicious meals. Wherever possible, vegetables come from the organic market in Wantage and the beans and pulses we cook with are from Hodmedods and are all UK grown. Try this link to order for yourself. https://hodmedods.co.uk/collections

We are pleased to say that prices are remaining as in 2023!

Main course including side dishes and salad £7.50

Dessert £1.50

Cash and card accepted

Mains

Rice pilaff with saffron and pickled walnuts– spiced with allspice and ginger and served with a dollop of coconut yogurt GF DF Ve

Root veg, feta, pistachio and chickpea filo pie– spiced with Pul biber and barberry to enhance the veg (parsnips, celeriac and carrots) with a Middle Eastern flavour Ve on request

Winter veg stew with Emmer and herby fava dumplings– Emmer is an ancient grain, high in the minerals iron and calcium. It is also an excellent source of vitamin A, vitamin C, vitamin E, and the B vitamins. So if you want a very healthy option, this one is for you DF Ve Not GF as Emmer is a wheat grain

Sides and salads

Roasted squash (grown in my garden), potato and red onion in tomato sauce

Roast cabbage

Butter beans Greek style

Winter slaw

Dessert

Quince and pear crumble with dairy free custard. Request GF

PLEASE NOTE

We cannot guarantee the food we serve is free from ingredients that might cause an allergic reaction. Ingredients for all recipes available for inspection on the day

Christmas Extravaganza

£13 in advance by email: susanrmd@outlook.com

Welcome drinks

Pomegranate mojito mocktails

Sparkling fruit juice

Starters

Lentil and chestnut soup GF Ve

Beetroot and chickpea croustades Ve

Mains

Butternut squash, spinach and goat’s cheese pie

Mushroom, chestnut and lentil Wellington Ve

Orange, cranberry and nut roast GF Ve

Squash, brussels sprouts, cannellini and sage pasta bake GF

Salads / Sides

Roasted parsnips, leeks, cauliflower, cabbage and fennel with green lentils

Chicory, pear, date and pomegranate salad

Spiced beetroot and wild rice salad

Pecan and apple stuffing

Desserts

Home made ice cream- dairy and Ve

Pomegranate and rose pots with quince syrup

Tea and Coffee

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

Good for the planet, good for community, good for you!

£7.50 main course including salads £1.50 dessert

We accept card and cash

Mains

Spinach, feta & puff pastry slice – very popular when Alice last cooked it! Google Aldi for this recipe

Vegetable pilaf– an oven baked rice pilaf with heady harissa, fragrant cumin and sweet cinnamon reminiscent of North African cuisine- a delicious combination of spices GF DF Ve

Squash & borlotti bean stew– squash and borlotti beans from my garden. The addition of tomatoes, red lentils and herbs make this dish filling and wholesome GF DF Ve

Haricot bean casserole-haricot beans, leeks and mushrooms topped with crispy slices of potato baked in the oven. A repeated favourite from Julie GF DF Ve

Salads & sides

Beetroot, lentil & mint salad served with optional halloumi

Celeriac and kale salad served with sweet chilli walnuts

Turmeric roasted cauliflower & chickpeas served with roasted cashews

Red cabbage slaw combines the last of summer veg- red pepper and cucumber

Dessert

Pear & frangipane tart

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

Enjoy the last of the seasonal summer veggies

Main course £7.50 including any salads. Dessert £1.50

We accept cards and cash

Mains

Veggie Lasagne– lentils take the place of meat- you won’t know the difference! Courgettes and aubergines complete the dish. GF lasagne request DF

Coconut curry served with rice– carrots, parsnips, chickpeas and spinach are the principal ingredients. This recipe comes from Lidl ! GF DF

Squash, leek, kale and fennel gratin– organic squash and kale from my garden, leeks from Community garden together with fennel and hazel nuts make this a super- wholesome and hearty bake

Salads

Lentil and Quinoa with red cabbage, cherry tomatoes, red pepper, carrot, cucumber

Beetroot hummus– beetroot helps to lower blood pressure and improve cardiovascular function which improves circulation to the brain. Combined with chickpeas, hummus is a brain- boosting food!!

Herb and butter beans with broccoli, and caper, sultana dressing

Potato and corn with avocado dressing- we don’t often use avocado because of the amount of water needed for just one avocado https://www.theecoexperts.co.uk

Dessert

Apple and blackberry crumble (request GF) with custard DF

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

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