Textured Menu

Amaranth with Roast Kale and Carrot

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Coconut Dahl with Spinach & Cherry Tomatoes

Coconut milk, turmeric, red onion, garlic, cumin

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Quinoa with Peppers, Parsnip & Parsley

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Beetroot risotto with Butternut & Leek

oregano and garlic

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Crushed Chickpea, Courgette, Peas & Mint

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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