The main dishes here are perennial favourites, and seasonal ingredients (such as asparagus) can be easily substituted. The warm salad in particular is a 'desert island dish' and whilst wonderful as is, really invites your own experimentation.
This savoury baked roulade can be served hot or cold, it's delicate and light but packed with flavour. Using spinach means it can be made all year round. Simply substitute the peppers for other ingredients for example roast carrot in the winter or asparagus in spring. With its plethora of colours this summer one is a killer.
The buttery pastry gives this tart a beautiful crisp texture, making the cream filling like a custard, produces a real creamy delicious feast unlike a egg custard which can be a little over set.
We love warm salad here. This recipe can be adjusted to each season. Spring means asparagus, summer means peas and broad beans and gooseberry mint dressing. Autumn means roast butternut squash and cavalo nero. Winter can be roast orange parsnips, hazelnuts and orange thyme.
Its always best to book a table in the evening as we are often full.
Telephone: 0117 951 0100