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Flavour of the month
In Good Company...
Featured in the Vegetarian Good Food Magazine Summer Special 2008 'Tried & Tasted' section our delicious Aromatic butternut squash coconut curry won the judges flavour of approval coming first, along with our extensive variety of vegetarian options available which also impressed the judges. Our Butternut squash coconut curry, with its wonderfully perfumed coconut sauce flavoured with lime, ginger, garlic and a little chilli just to give it a little heat. This is a very mild dish that has some amazing flavours and came out on top closely followed by our Gado Gado.
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Seasonal Dishes
A selection of delicious, seasonal meals to satisfy.
Nottinghamshire Spring Lamb with Rosemary, Garlic & Red Wine
There's no better aroma that comes from the kitchen than lamb with rosemary and garlic, and we've combined all of these mouthwatering flavours to produce this dish. Firstly we pan sear our prime quality lamb to seal in all the juices and then de glaze the pan with red wine, we add a little of our own cranberry sauce to add a little sweetness, which compliments the lamb so well. The sauce is finished by adding meat juices, fresh rosemary and garlic and reducing slightly to create this flavoursome sauce.
Savoury Stuffed Pepper
Lightly roasted pepper stuffed with aubergine, red onion, courgette, garlic & red chilli, combined with chick peas & cous cous. This delicious combination is then toped with Halloumi cheese to finish it off.
Gratin Dauphinoise with Cotswold double cream.
This dish originates from the Swiss- Franco border. A gratin is the golden crust that forms on the surface of this savoury potato dish. We infuse thin slices of potato with rich Cotswold cream and garlic then add tasty Swiss gruyere cheese, which makes a great topping and acts as a protective layer to stop the dish from drying out.
Chicken Tagine with baby broad beans and smoked paprika.
Tender pieces of British chicken, cooked in a wonderfully flavoursome tomato sauce with smoked paprika, ginger, cinnamon, cloves, baby broad beans and sweetened slightly with a little pinch of brown sugar.
Chicken with a Rose Petal Flavoured Harissa Sauce
Pieces of British chicken cooked in a harissa tomato sauce. Harissa is a Tunisian hot red sauce and the Harissa flavoured with rose petals is often regarded as the "Rolls Royce" of Harissa. This sauce has all the flavours of summer, being spicy with out being too hot. You can taste flavours of smoked chilli, garlic, cumin and tomatoes.