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A fresh vegetarian stir-fry featuring blanched artichokes, broad beans, and Chinese leaves tossed with mushrooms and citrus.
Seared scallops served over creamy ham and spinach mash, topped with crispy potato skins and a zesty tarragon dressing.
Hearty vegetarian pasties stuffed with roasted squash, creamy ricotta, toasted pecans, and sage, baked until golden and crisp.