Emily Botham

Luxury fish pie with white wine and dill sauce.

Salmon en croute with roast red pepper and Parma ham.

King prawn and green bean balti.

Beef boginion with caramelised shallots and battened carrots.

Sausage, smoked paprika and three bean cassoulet.

Chicken, pork and chorizo stew with chickpeas.

Slow cooked five spice shredded pork.

Moroccan spiced lamb with apricots, dates and cinnamon,

Slow – roast boned leg of lamb with roast vegetable and olive sauce

Chicken Thai green curry.

Chicken, mushroom and pinenut lasagna

Wild mushroom stroganoff.

________

Brussels sprouts, crispy pancetta and pine nut salad.

Roast parsnip and sweet potato with sesame seeds and balsamic glaze

Sprouting broccoli with soya, ginger and toasted pine nuts.

Peach, mozzarella and rocket salad.

Water melon, feta and black olive salad with red onion dressing.

Roast vine tomatoes infused with garlic and extra virgin olive oil.

Sunblushed, plum and beef tomato, mozzarella salad

Baby spinach Gorgonzola, walnut and pear salad.

( I suggest you select two of the following hot main course options and two of the vegetable/salad dishes).

All served with a choice of potato, rice, cous cous dish, green salad and breads.

Dessert options

Banofee pie.

Layered lemon cheese cake with strawberries.

Tropical fruit pavlova with lemon curd cream.

Bitter chocolate and hazelnut meringue roulade with raspberries.

Chocolate orange and Grande Marnie roulade.

Triple chocolate brownies with raspberries and praline mascarpone cream.

Rich chocolate bread and butter pudding.

White chocolate tiramisu.

Irish cream and orange chocolate cheese cake.

Summer fruit trifle.

Tropical fruit salad.

(select two of the following)

Alternatively:

Mini selection of desserts:

Mini meringues with lemon curd cream, Triple chocolate brownies

Strawberries dipped in chocolate.etc

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