Pasta, salads & vegetables

First courses Main courses Pasta, salads & vegetables Dessert & pastries	Spaghetti with tomato and brie Rigatoni with tomato balsamic vinegar Pasta sauces Herb salad with mushroom & roquefort dressing Prawn and avocado salad Salmon niçoise salad	Grilled peppers with tomato and basil Halloumi stuffed peppers Char-grilled vegetables Grilled asparagus Herb roasted root vegetables Pumpkin and potato gratin Potato dishes

	Spaghetti with tomato and brie Cook spaghetti Drain and add to halved cherry tomatoes Add brie pieces just before serving so it melts slightly Add fresh basil leaves if available Season and serve immediately top
	Rigatoni with tomato balsamic vinegar Cook rigatoni and drain While warm add butter and balsamic Brown garlic, tomatoes until soft Add pecorino and bacon if desired top
	Pasta sauces Bacon, peas, crème fraiche, garlic, onion Pesto - 5 cloves garlic, 2oz pine nuts, basil leaves, 1/4 pint olive oil Meditarrean vegetables - tomato, courgette, red pepper Roasted vegetables Chicken, tarragon, spinach, cream Seafood - clams, squid, shrimp, mussels, tomato, garlic Aglio olio - garlic, chilli, olive oil top
	Herb salad with mushroom & roquefort dressing with croissant croutons croissants herb salad mushrooms roquefort Slice croisssant and fry in olive oil & butter to make large croutons Mix leaves with olive oil, lemon juice Fry mushrooms in garlic Add crumbled roquefort Arrange croutons on large plate Build salad interspaces with mushroom & cheese Use mushroom juices as dressing Drizzle balsamic top
	Prawn and avocado salad Prawns, avocado and greens top
	Salmon Niçoise salad 1lb salmon fillet 6 eggs baby spinach leaves broad beans fine green beans small cucumber cherry tomatoes black olives basil, bay leaves, black peppercorns, lemon garlic, shallot olive oil, tabasco lemon or lime juice Boil salmon with bay leaves, peppercorns and lemon Boil eggs until just hard boiled (7 mins) Whisk shallots, garlic, olive oil, citrus juice & tabasco and set aside Assemble spinach, beans, cucumber, tomatoes, olives and gently toss Flake salmon and arrange over salad Add halved eggs Drizzle dressing top
	Grilled peppers with tomato and basil Slice peppers in half, keep stalk Stuff with fresh basil, sliced tomato and chopped anchovies Grilll until soft top
	Halloumi stuffed peppers Slice peppers in half, keep stalk Roast until tender Mix mushrooms, halloumi and cous cous and spoon into peppers Return to oven and roast until cheese is golden top
	Char-grilled vegetables Courgettes, carrots, aubergines Flavour with olive oil, season Grill under hot grill top
	Grilled asparagus Snap bottom of asparagus and discard Roll in olive oil, salt & pepper Grill Serve with parma ham top
	Herb roasted root vegetables Assortment of root vegetables - carrot, parsnip, sweet potato, courgette, potatoes, celeriac, pumpkin Cut vegetables into cubes Carrots take the longest, courgettes are quick Roast in baking tray or oven dish with plenty of salt, pepper & herbs Top with grilled halloumi for a change, don't add salt top
	Pumpkin and potato gratin 1 1/2 lb pumpkin or butternut squash, peeled and cut to chunks 1 lb potatoes, cut to small cubes 5 oz dolcelatte cheese, cubed 2 oz parmesan 1 large chilli 1 large onion 5 oz white breadcrumbs 1/4 pint vegetable stock double cream garlic, sage leaves, parsley Soften onion and remove into oven dish Cook garlic, chilli, pumpkin, potatoes and sage until browned, add to oven dish Scatter cheese and mix Add cream and stock, season Fry breadcrumbs and mix in Add parsley Oven for 25-30 mins top
	Potato dishes Garlic mash - mash with soft, roasted garlic Wedges with rosemary Squares with garlic & paprika When roasting, par boil first in water, drain, shake vigorously then roast until crispy top
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