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BREAKFAST
Wholemeal Blueberry & Lemon Muffins
DESSERTS
Blueberry and Raspberry Hand Pies
Guinness Chocolate Cupcakes with Baileys Frosting
Individual Japanese Cheesecakes
Mattock Rangers Sugar Biscuits
Potato Crisp Shortbread Cookies
Uncle Richard’s Sweet Potato Pie
MAIN COURSE
Avocado Pesto Pasta with Peas and Spinach
Curried Butternut Squash Patties on Rocket
Extra, Extra Spicy One-Skillet Quinoa and Beans
Irish Beef Steak with Peppers and Onions
Japanese Curry with Chicken and Veg
Miso-glazed Sea Bass with Spicy Sesame Buckwheat Noodles
Mussels in Garlic and Tomato Broth
Pork and Prawn Gyoza (Japanese potstickers)
Roasted Leg of Lamb with Rosemary
Rustic Onion and Kohlrabi Tart
Salad of Beetroot with Black and White Pudding
Seared Tuna Salad with Asian Dressing
Spanish Tortilla (Potato Cake)
Sweet Teriyaki Pork with Seaweed Rice
Thai Turkey Patties with Curried Brown Sticky Rice
Vegan Roasted Tomato and Caramelized Onion Pizza
Winter Warmer Spaghetti Bolognese
QUICK BITES
Spring Pea with Ricotta and Lemon Crostini
SIDE DISHES
Amy Vanderbilt’s Oyster Stuffing
Broad Bean Spread with Prosciutto on Multigrain Bread
Beetroot and Mozzarella “Caprese” Salad
Cucumber Sunomono (Japanese salad)
Roasted Butternut Squash Salad with Fried Shallots and Sage
Spicy Peanut Asian Noodle Salad
