Cold

• Whole poached dressed salmon served with a cucumber, lemon and chive mayonnaise.
• Coronation Chicken cold roast chicken meat served in a creamy curried mayonnaise sauce with fresh mango served on a rice pilaf with grapes and toasted, flaked almonds.
• Apricot chicken very moist, poached chicken breasts served with a delicious, creamy apricot sauce.
• Seared Salmon Fillets individual salmon fillets cooked quickly on a griddle and served cold with an avocado and chilli salsa and a herby olive oil sauce vierge.
• Mediterranean roasted vegetable tart courgettes, cherry tomatoes, aubergines, mushrooms, red onions and garlic roasted and placed in a crisp short pastry tart topped with mozzarella cheese and fresh herbs and baked in a creamy egg custard. A good vegetarian option.
• Peppered fillet of beef served with a mustard mayonnaise sauce (add £2/head).
• Rare roast topside of beef served rare or to your taste – also with a mustard mayonnaise sauce
• Celebration Chicken a delicious smoked chicken salad with strips of cucumber in a lime, fresh mango and coriander dressing.
• Hot smoked salmon new recipe, absolutely delicious fillet of hot smoked salmon from the local valley smokehouse in Dundry – served with a mango and avocado salsa.
• Cold roast organic chicken with feta, rosemary, lemon and olive oil – this really is a delicious fresh tasting salad.
• Creamy prawn and leek tart served while still warm from the oven.
• Blackened chicken breasts served with cucumber pickle.
• Spinach and hot smoked salmon roulade served with aioli.
• Vietnamese chicken salad delicious shredded chicken salad with peanuts, rice noodles, mangetout and asian dressing
• Chicken cobb salad served with a honey and rosemary dressing – includes diced chicken, avocado, cherry tomatoes, bacon, hard boiled eggs, watercress and cos lettuce and creamy blue cheese.

Hot

• Parmesan chicken succulent, seasonal chicken breast meat topped with breadcrumbs, parsley, garlic and smoky bacon and served with a creamy basil sauce.
• Spiced casserole of Mendip beef and venison cooked with sherry, orange juice, allspice and cinnamon.
• Mendip beef and ale casserole cooked with mushrooms and smoky bacon topped with miniature parsley dumplings (optional).
• Homemade chicken, bacon and mushroom or chicken, bacon and leek pie topped with crisp, golden flaky pastry.
• Steak and kidney pie baked with Guinness and mushrooms and topped with either crisp golden flaky pastry or Miller’s pastry (crumbly short crust with a touch of rolled oats).
• Rich game pie made with venison and smoky bacon cooked with red wine and cream topped with golden flaky pastry.
• Cape lamb pie a South African Cape Malay sensation! Gleaned from my 12 years living in South Africa! Made with tender, lean lamb and mild spices and topped with a sour cream pastry.
• A selection of Mendip Farm Butcher’s sausages served with brown onion and Madeira gravy.
• Blakean Fish pie flaky chunks of fresh cod, natural smoked haddock and fresh salmon in a cream and white wine sauce with a hint of saffron. Topped with fluffy mashed potato.
• Tarragon chicken succulent chicken breast meat cooked in a creamy tarragon flavoured sauce with mushrooms.
• Black bean chilli with avocado salsa freshly minced Mendip Farm Butcher’s beef and black beans cooked with chilli and red peppers – served with an avocado, tomato and lime salsa and crème fraiche.
• Fruity Moroccan lamb local lean lamb casseroled with apricots, raisins, cumin, coriander and thyme – delicious served with saffron rice or roasted vegetable couscous.
• Thai chicken curry chicken breast meat cooked with fresh spices and coconut milk served with Thai fragrant rice.
• Mexican chicken chilli with tomato salsa a delightful chicken chilli with pinto beans and mozzarella cheese melted into it – served with a tomato salsa and rice and a green vegetable such as green/runner beans.
• Coq au vin a 70’s dinner party favourite – chicken cooked in red wine with mushrooms and baby onions – served with maybe buttered boiled potatoes and green peas.
• Chicken baked in orange and rosemary cream sauce absolutely delicious – skinless chicken breast filets baked in a rich cream sauce flavoured with rosemary, mustard and honey – very different and yummy!
• Beef stew cooked with cinnamon, red wine and bay leaves.
• Venison braised in Old Peculiar with sticky shallots and garlic nice served with mustard mash.
• Yellow Monkfish curry nice served with jasmine rice.
• Bobotie a layered dish of minced beef and savoury custard and fruit so popular in South Africa – it could be called their national dish and is really lovely – also good cold!
• Shepherds Pie as cooked in India a Rick Stein sensation!
• Spanish chicken and chorizo stew truly delicious chicken thighs cooked with paprika, tomatoes and red peppers and chorizo.