Vegetarian

• Artichoke, green bean and pine nut risotto

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• ASPARAGUS FETTUCINE STIR FRY WITH PEANUT SAUCE

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• AUBERGINE AND TOFU SATAY

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• Aubergine, Potato and Chick Pea Balti

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• BAKED MUSHROOMS FILLED WITH SPINACH, BRIE AND WALNUTS

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• Beetroot Soup

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• Black Eyed Bean Hotpot

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• BRAISED BEAN CURD WITH GARLIC AND PEPPER

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• Cashew Nut Roast with Apricot Stuffing

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• Cauliflower and Carrot Terrine

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• Country Garden Cottage Pie

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• COUS COUS WITH SPICY BAKED AUBERGINE & CHICKPEA STEW

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• Cream of Artichoke Soup

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• Lentil and Lemon Soup

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• Rice and Tomato Soup

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• Tagliatelle in a Fresh Basil & Walnut Sauce

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• Tagliatelle with Saffron & Mascarpone Sauce

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• Tandoor- Style Paneer Tikka Kebabs

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• THAI RED CURRY WITH FRAGRANT RICE

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• THAI ROAST VEGETABLES

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