Emma, the Head Chef at Penny Brohn will be choosing a special menu for our event – thank you!
LUNCH MENU
The lunch is hot freshly made soup, fresh seasonal salads and a hot main course.
Lunch menu
Tomato and sweet potato soup and fresh wholemeal bread
Lentil dhal with cumin roasted cauliflower and toasted coconut (main)
Rice salad with roasted vegetables pumpkin seeds, chick peas fresh herbs and lemon
Red cabbage, carrot, courgette, rocket and orange coleslaw with pumpkin seeds with and fresh parsley and chives
Mixed leaves with sultana and turmeric dressing
Lunch menu
Parsnip and apple soup and fresh bread
Roasted portabella mushrooms with celeriac puree (main)
Quinoa salad with roasted broccoli, kale and courgette with lemon juice fresh mint and pomegranate
Roasted beetroot salad with apple and fresh spinach and toasted pumpkin seeds
Mixed leaves with mustard, honey and fresh dressing
The following are examples of buffet lunch menus
Fresh vegetable frittata
Chicken skewers marinated in lemon a little garlic and paprika
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Turmeric quinoa tabouleh style salad with roasted sweet potato, celeriac, squash with fresh herbs.
Greek style salad with olives, feta and dressed in lemon and olive oil
Mixed leaves – Mixed herb dressing
Homemade fresh pork sausage rolls
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Flourless chocolate cake
Orange and almond cake with berry compote and Greek yogurt
Example 2
Main and pudding
Thai chicken curry with brown basmati rice
Thai green Vegetable and Tofu curry with chopped salsa style salad
Lightly spiced Roasted plums served with Greek yogurt
List of alternative mains
Lamb casserole served with olive oil mash and seasonal vegetables
Lamb tagine served with herby couscous with toasted almond and apricot
Sweet potato and lentil casserole with lemon quinoa and seasonal vegetable
Aduki bean shepherd’s pie with roasted cauliflower and braised red cabbage
Roasted chicken thighs with Moroccan spices, spiced rice and bean salad with salsa verde
Salmon and leek pie with mash potato top, bean kale and green beans
Alternative list of pudding
Baked stuffed apples with oat cream
Flourless chocolate cake with berry compote
Roasted stuffed peaches/nectarines with almond and dates served with Greek yogurt
Spiced poached plumbs with granola topping
Apple and cinnamon crumble
