Winter Warmer
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Garlic Thyme Roast Mushrooms, Caraway Leek Polenta and a Red Wine and Chestnut Sauce
Chestnut Mushrooms roasted in Thyme and Garlic served on a Leek and Caraway Polenta and finished with a Red Wine and Chestnut Sauce
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Kimchi, Miso and Gochujang Noodle Broth with Mushrooms, Broccoli and Rice Noodles
Marinated Mushrooms and Tofu, roasted then served in a Miso and Swperbox Kimchi Soup with Vermicelli Rice Noodles and finished with Spring Onion and Coriander
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Roast Squash Mac’N’Cheese with Sun Dried Tomatoes, Capers, Kale in a Welsh Cheese Sauce and Crispy Breadcrumbs
Roast Butternut Squash tossed with Capers, Sundried Tomato, Rigatoni Pasta and Kale in a Pant Mawr Farmhouse Cheese Bechemel sauce and topped with Breadcrumbs then baked until crispy
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