Sweet potato and coconut Tatin
With coriander, sweet chilli and poppy seed syrup
Three potato cake on roasted vegetables
New potato, sweet potato and mashed potato pressed cake with gruyere and spring onions
Goat Cheese, Mushroom and Nut Pie
Sautéed garlic mushrooms topped with roasted nuts,
Seed crust, and filled with goat cheese and apricots
Roasted root Tart with a maple glaze
On Provencal butter bean and rocket salad
Basil paint
Tarragon & Chickpea Risotto
Fresh tarragon, sun blushed tomatoes and chickpea champagne risotto,
With olive oil and fresh parmesan shavings
Baked Brie and Red Onion in Filo Pastry
On a bed of wilted chard with beluga lentilss
Risotto of Sweet Potato and Butternut Squash
With roasted pine nuts and spinach
Plum Tomato, Aubergine and Sweet Potato Millefieulle
With reblochon cheese and purple basil and pesto sauce
Rosemary Ash Goat’s Cheese and Pine Nut Pie
On water cress and rocket with rhubarb and raspberry compote
Main courses