Three Day 3 Course Winter Vegetarian Menu – Serves 2

Our ‘grown-up’ garlic bread with a satisfying amount of garlic running through it.

Brand: COOK

Layers of roasted peppers, mushrooms, courgettes and spinach between Italian egg pasta with a creme fraiche and mascarpone sauce.

A chocolate mascarpone mousse on top of crumbly shortbread with a ‘secret’ salted caramel middle.

One of our best sellers, the butternut squash and spinach tartlette is a nice as it is versatile. Perfect as a light lunch or starter.

Serve alone as a starter or with a simple salad, new potatoes and green beans.

Cannellini and butter beans in a rich and smoky tomato sauce, with red and yellow peppers and kale.

Plain rice is perfect thing to balance the richer curry dishes.

A sumptuously dark, fluffy all-butter sponge made with dates, vanilla and a deliciously sticky toffee sauce.

Sweet roasted peppers and aubergines, with dates and a blend of Moroccan spices.

Light and fluffy couscous with oven roasted vegetables and mint

In France it is said you can judge the quality of a baker by the quality of their lemon tart. So no pressure then.

A classic French tarte au citron, finished with a dusting of icing sugar. Luckily for us, it’s ridiculously good.

One of most popular desserts keeps getting better. Tasting is believing.