First courses

First courses Main courses Pasta, salads & vegetables Dessert & pastries	Baked Camembert Egg roll Grilled halloumi Vine tomato brushetta	Carrot & Orange soup Oxtail (or beef and vegetable) soup

	Baked camembert Slice a whole camembert in half like a sponge Fill middle with herbs - rosemary, thyme, black pepper & olive oil Return to wooden box Bake in oven till melted Serve with hot bread & cranberry sauce top
	Egg roll Make pancake-thin omlettes Wrap smoked salmon and spinach Roll tightly, cut into one inch pieces and secure with cocktail sticks top
	Grilled halloumi Slice halloumi (soak in water if too salty) Grill or fry until golden Serve with olive oil and a little chopped chilli top
	Vine tomato brushetta Grill brushetta with olive oil, rub with garlic Grill tomato and place over brushetta Drizzle olive oil and balsamic Scatter basil leaves over top

	Carrot & Orange soup Melt a knob of butter in a heavy based pan Add 1 onion, diced Add 1kg carrots, diced Cover and sweat the vegetables for 10 minutes Add chicken stock, vegetable stock or water Season with pinch of sugar, salt & pepper Simmer for 1 hr until soft Cool slightly then blitz Add juice of 2 oranges and zest of 1 top
	Oxtail / Beef and vegetable soup Blanch either half an Oxtail or diced beef in boiling water for a few minutes to remove scum Pour away the water and add fresh boiling water Add 3-4 carrots, thickly sliced Add 2 potatoes, diced Add 2-3 large tomatoes, diced Add 1/2 small cabbage Boil for 2-3 hours until meat is tender top
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