Spring/Summer Menu suggestions

Mini salmon and avocado rolls 

Honeyed figs top with ricotta and mint 

Maple glazed rosemary nuts 

Mini sausage rolls 

Tomato and mozzarella on sourdough toast with homemade pesto

 Crudités and homemade flatbread with garlic hummus 

Pea and watercress vol-au-vents

Feta parcels with grilled courgettes and peaches 

Burrata with blackberries and herbs

Summer garden soup

Peppers with roasted garlic, anchovies and basil

Pea and crab crostini

Asparagus, mint and walnut bruschetta

Grilled peach panzanella, toasted almonds and burrata

Side of salmon with roasted lemon and garlic, topped with parsley 

Barbecued rack of lamb with rosemary glaze

Spatchcocked barbecued chicken

Lamb and peach skewers with za’atar flatbreads

Fillet steak with a crunchy asian slaw, topped with peanuts and herby dressing

Chorizo and orzo summer stew

Persian chicken thighs with tahini yoghurt

Greek flatbreads with homemade tzatziki and herb grilled chicken 

Seared tuna steaks and niçoise salad 

Homemade Bao buns with spread of crudités- add pork, chicken, beef, duck or tofu

New potatoes with mint

Green avocado salad

Roasted vegetable salad with giant couscous

Halloumi, pomegranate and walnut salad

Tomato and burrata salad with basil oil

Heirloom tomato salad

Mini roasted potatoes tossed in rosemary salt 

Grilled aubergine tabbouleh

Watermelon, feta, herb and peanut salad

Pink grapefruit, walnut and feta salad

Garlic crushed new potatoes

Strawberry tart

Meringues with berries and cream

Lemon posset served in lemons 

Pavlova

Lavender and lemon Cake

Raspberry swiss roll

Mango mousse with shortbreads

Almond and orange florentines