A Spring Spread

A lovely deep quiche made with egg and mascarpone cheese and packed with gammon, sundried tomatoes and onion.

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Sweet roasted peppers and slices of goat’s cheese in a deep, free-range egg quiche.

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Generous flakes of kiln-roasted sustainable salmon in an egg and mascarpone quiche with baby spinach leaves, horseradish and dill.

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Semi-dried tomatoes, pesto, feta cheese, red onion and pine nuts wrapped in crisp puff pastry with basil and oregano.

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Slow-cooked lamb with chickpeas, spinach and sweet potato, dressed in North African spices, wrapped in golden filo pastry and topped with feta and cranberries.

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Higher-welfare British chicken and ham with sliced leeks in a cream and parsley sauce, encased in handmade shortcrust pastry.

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Caramelised onions in shortcrust pastry, topped with Swiss cheese and thyme.

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Roasted red peppers, tomatoes, aubergines and courgettes in an all-butter pastry case, topped with a Regato cheese, pine nut and basil crumb.

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Creamy spinach and Somerset Cheddar in an all-butter pastry case, topped with roasted butternut squash, feta and a pumpkin and sunflower seed crumb.

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Handmade stacks of blended spinach and ricotta, with a layer of chargrilled aubergines and red peppers, topped with halloumi slices dressed with sesame and dill.

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Scottish salmon glazed with wholegrain mustard, lemon and dill, topped with lemon slices

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A Wiltshire-cured gammon from Dingley Dell: coated with honey and mustard, studded with cloves.

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Leg of lamb, slow-cooked to perfection with chickpeas and an authentic blend of Moroccan spices, garnished with almond flakes.

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Layers of roasted peppers, mushrooms, courgettes and spinach between Italian pasta sheets with a light, crème fraiche and mascarpone sauce.

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A slow-cooked ragu of beef and pork layered between sheets of Italian pasta, with béchamel sauce and a West Country Cheddar topping.

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Sixteen big, sweet prawns with a handmade lemon and parsley butter, ready to cook from frozen. A perfect starter for four.

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A terrine of Scottish smoked salmon cooked three ways – roast flakes surrounded by a delicate salmon and dill mousse, topped with smoked slices.

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Crisp puff pastry topped with a homemade tomato and red pepper jam, semi-dried tomatoes and pine nuts.

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Higher-welfare British chicken with the classic Thai flavours of lime leaves, lemongrass and ginger.

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Shredded higher-welfare roast duck with our handmade hoisin sauce, wrapped in puff pastry and sprinkled with sesame seeds.

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Free-range egg frittatas with kiln-roasted salmon, semi-dried tomato, mature Cheddar cheese, dill and horseradish.

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Puff pastry rounds filled with goats cheese, green basil pesto and semi-dried cherry tomatoes

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Handmade paté made with British chicken livers, balsamic vinegar and herbs. Beautifully smooth. Perfect as a starter or canapé.

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A smooth, rich handmade paté made with roast Scottish salmon with a twist of citrus.

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A smooth, handmade wild mushroom paté finished with truffle oil.

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