Textured Menu

Amaranth with Roast Kale and Carrot


Coconut Dahl with Spinach & Cherry Tomatoes

Coconut milk, turmeric, red onion, garlic, cumin


Quinoa with Peppers, Parsnip & Parsley


Beetroot risotto with Butternut & Leek

oregano and garlic


Crushed Chickpea, Courgette, Peas & Mint


Buckwheat with Parsnip, Leeks and Romanesco Cauliflower

roast garlic & thyme


We use home-made vegetable stock that is salt and celery free

 & roast or sauté vegetables in a splash of organic extra virgin olive oil

Meals are prepared in an environment where allergens may be present