Sweet Potato, Onion and Spinach Bake (V)

Gratin of sliced sweet potato layered with caramelised onion, spinach, cream, cheese & eggs.

Spinach, Herb & Ricotta Crostata (V) Whole tart 8-10 portions

A creamy ricotta, egg, spinach and herb filling encrusted in a fennel shortcrust pastry

Melenzana alla parmigiana (V)

Layers of rich tomato sauce, fried aubergine, mozzarella, basil and parmesan cheese

Walnut, Wild Mushroom & Puy Lentil Pie (V/VG)

Walnut, wild mushroom & Puy lentil ragu topped with creamy mashed potato and cheese.

Aubergine & Mung Bean Curry (VG)

A warming aubergine, tomato and mung bean curry with coriander & coconut chutney

Tofu Noodle Bowl (V)

Soy, ginger & garlic marinated tofu with sesame noodles, carrots & broccoli

Vegetable & Lentil Lasagne (V)

Layers of pasta, rich tomato & lentil sauce, bechamel sauce & fresh vegetables

Grilled Red Cabbage, Butter Bean & Orange Salad (VG)

A hearty salad of charred red cabbage with butter beans, herbs, oranges and a mustard & orange dressing. Served warm or cold.

Keralan Style Vegetable & Chickepea Curry (VG)

Chickpeas and grilled cabbage in a creamy coconut and fresh herb sauce, topped with roasted almonds.

Chilli-no-Carni (VG)

A rich smokey mushroom, walnut & black bean vegan alternative to the classic Mexican dish

Tofu, Chickpea & Peanut Salad (VG)

A hearty salad of roasted tofu, seasonal vegetables and chickpeas with a peanut and soy dressing. Serve warm or cold.