with chorixo and spicey tomatio sauce

Served with crusty bread

baked with a cheese pastry crust

with warm crusty bread and tomato chutney

with black pudding, bubble and squeak and a creamed sundried tomatio sauce

on braised red cabbage with port wine and mushroom sauce, with fondant potatoes

with creamed potatoes, mixed vegetables and maderia sauce

with tarragon sauce, creshed new potatoes and wilted greens

with brown shrimp parmetier potatoes and seaonal vegetables

with queen scallops, bound with spaghetti, spinach and rich cream sauce

with savory rice and stir-fried vegetable and spring rolls

with bacon and almonds on a bed of sauteed potato cherry tomato

baked in puff pastry, with root vegetable mash, carrots and broccoli

with honey and yogurt dressing, saute potatoes and mixed salad