Vegetarian

• Artichoke, green bean and pine nut risotto
• ASPARAGUS FETTUCINE STIR FRY WITH PEANUT SAUCE
• AUBERGINE AND TOFU SATAY
• Aubergine, Potato and Chick Pea Balti
• BAKED MUSHROOMS FILLED WITH SPINACH, BRIE AND WALNUTS
• Beetroot Soup
• Black Eyed Bean Hotpot
• BRAISED BEAN CURD WITH GARLIC AND PEPPER
• Cashew Nut Roast with Apricot Stuffing
• Cauliflower and Carrot Terrine
• Country Garden Cottage Pie
• COUS COUS WITH SPICY BAKED AUBERGINE & CHICKPEA STEW
• Cream of Artichoke Soup
• Lentil and Lemon Soup
• Rice and Tomato Soup
• Spiced Carrot Soup
• Tagliatelle in a Fresh Basil & Walnut Sauce
• Tagliatelle with Saffron & Mascarpone Sauce
• Tandoor- Style Paneer Tikka Kebabs
• THAI RED CURRY WITH FRAGRANT RICE