Catering for a lovely client's birthday lunch last week. Four mains and two desserts with vegan options.
Chicken breast stuffed with feta and sun dried tomato, served with Mediterranean tray baked vegetables
Herby lemon baked salmon with salsa verde and green vegetables
Roasted butternut squash and sweet potato salad with soy toasted seeds and soy and ginger dressing (vegan)
Roasted cauliflower and broccoli salad with garlic tahini dressing (vegan)
Apple crumble with vanilla cashew nut custard (vegan, wheat free and refined sugar free)
Caramel slices (vegan, gluten free and refined sugar free)