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CHICKPEAS, EGGS AND SERRANO JAMON WITH A GREEN SALAD.

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DEEP-FRIED EGGPLANT WITH TOMATO DRESSING

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BRAISED SILKEN TOFU WITH PORK AND CHILLI

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FISH KOFTA CURRY (NGA SOKE LONE HIN)

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BAKED ASPARAGUS WITH FETA AND PORK SCOTCH FILLET WITH SAGE AND GARLIC BUTTER SAUCE

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STRAWBERRY GAZPACHO

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HAM SALAD WITH PEACH AND PECANS

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CRUMBLY OLIVE OIL, ROSEMARY & PEAR CAKE

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MARINATED CHICKEN WITH MUSTARD AND THYME

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ROASTED VEGETABLE TART

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PEPPER TUNA PASTA WITH CAPERS

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