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Thyme honey-infused figs rolled in almond suet pastry, baked until golden and served with homemade walnut and honey ice cream.
A satisfying main meal salad featuring grilled goats' cheese on sourdough with crisp bacon, hazelnuts, and a tarragon vinaigrette.
Pan-fried fish fillets served with savory cabbage parcels filled with mushrooms, goat cheese, and toasted pumpkin seeds.
A hollowed loaf filled with layers of chicken, roasted vegetables, pesto, and goats’ cheese, served with a fresh salad.
Grilled courgette slices topped with melted goats' cheese served over a fresh spring salad of peas, beans, and greens.
A nutritious, low-cost vegetarian risotto featuring rice, peas, and creamy goats' cheese for a warm, comforting meal.
Vegetarian pastry galettes topped with sweet onion marmalade, roasted red peppers, soft goats' cheese, and fresh aromatic thyme.
Vegetarian canapés featuring doughballs topped with a pesto-goats’ cheese mixture, cherry tomatoes, and parmesan, then baked until golden-brown.
A substantial salad featuring roasted spicy squash, wilted pak choi, baby spinach, olives, and optional goat's cheese.
Savory choux pastry buns filled with creamy goats’ cheese, sweet caramelised red onions, toasted walnuts, and fresh rocket leaves.
Persian-inspired sourdough bruschetta topped with crushed broad beans, charred chilli, garlic, lemon, and creamy soft goats’ cheese.
A savory vegetarian tart featuring homemade shortcrust pastry, sweet caraway onion marmalade, and creamy goats' cheese baked until golden.