Straight from the garden
when in season:
Asparagus with hollandaise (April-June)
-
Globe artichokes with
lemon butter (June-August)
Heavenly Hog charcuterie:
Air-dried ham and pear
-
Salad of Confit of pork belly with puy lentils and rocket
-
Pork terrine and chutney
Soup:
Butternut squash
-
Nettle
-
Roasted tomato
Salads for starters or part of a main:
Grilled goat's cheese
-
Raw courgette, fennel, red peppercorns, feta and dill
-
Sprouting chickpea, grated carrot, and cumin
-
Roasted tomato, sourdough, and fennel
-
Tabouleh
-
Celeriac and parsley coleslaw
|
Lighter lunches:
Pork pie and salad
-
Homemade tagliatelli with fresh tomatoes and fresh pesto
-
Heavenly Hog ploughman's
-
Soups, sandwhiches, quiches, pizza
Hearty Dinners:
Bangers and mash
-
Roast pork loin and
roasted veg
-
Venison stew, red cabbage
and potato dauphinoise
-
Lamb tagine and couscous with root veg, apricots and saffron
-
Slow-roasted pork shoulder (for groups of 10 or more)
-
Cumin-roasted chicken
-
Paella
-
Lamb or vegetable and haloumi kebabs with pita, salad, and yoghurt sauce
-
Whole trout with almonds and hollandaise
-
Steak and ale pie
-
Tomato and spinach risotto
-
Courgette frittata
-
Curried squash, jasmine rice, and aubergine
-
Puff pastry tart with spinach, feta, and pine nuts
-
Cornbread with goats
cheese
and mediterranean veg
|
Blackberry and apple crumble
-
Chocolate brownies
-
Elderflower and gooseberry
ice cream and shortbread
-
Frozen berries with hot
white chocolate sauce
-
Pavlova
-
Peaches poached in lemon
geranium with fromage frais
-
Pear and almond tart
-
Polenta almond and lemon cake
-
Raspberries and cream
-
Macerated strawberries and shortbread
-
Blackcurrent sorbet
-
Summer pudding
-
Rhubarb and strawberry crumble
-
Tarte tatin |
