BOWL FOOD

Cassoulet of borlotti bean, butternut squash, chorizo and prawn
Leek and seafood chowder with crispy breadcrumbs
Salmon tartare on sushi rice with wasabi mayo and keta
Miso salmon, sesame, edamame and toasted basmati
Ham hock and leek crumble with pickled roots
Japanese chicken curry with sticky rice
Slow roasted lamb shoulder with cannellini bean ragu and pistou
Warm salad of shredded duck with cashew coriander and Asian slaw
Pumpkin, parmesan and sage risotto with parmesan crisps

canapés 

Persian sausage rolls with barberries and pistachios
Mini BLT gougères with avocado and homemade pesto
Tandoori chicken skewers, cucumber and lime raita
Black bean, monterrey cheese, onion and coriander quesadillas with tomato chilli and ginger jam (V)
Mini poppadoms with spiced aubergine, yoghurt and nigella seeds
Homemade corn fritters, sour cream tomato chilli jam, coriander
Buckwheat galettes, wilted spinach, blue cheese and caramelized onion
Little Empanadas of chilli beef with chorizo (Mushroom and ricotta vegetarian version)
Thai spiced fishcakes with ginger dipping sauce
Crostini of wild mushrooms with hollandaise drizzle
Crostini of chicken liver parfait pickled red onion
Smoked salmon on rye bread with crème fraiche, capers and pickled red onion
Antipasto tartlets of preserved lemon humous, roasted red pepper, coriander pesto
Miniature individual fish pies with a potato crust
Sweet potato and sage frittatas with crisped sage and parmesan

Sweet ideas

Tiny lemon and raspberry cheesecakes
Salted caramel chocolate brownies

middle east wedding feast

Slow roasted harissa marinated shoulder of lamb with chick peas, parsley and homemade preserved lemons
Lamb or chicken shawarma with fattoush
Slow roasted wild sea trout with walnut, coriander and pomegranate salsa, charred lemons
Quince and pomegranate glazed pulled barbecued pork
Roasted chicken with Arak, fennel seed and clementines
Imam bayildi with saffron yoghurt (v)
Homemade falafel, humous, spiced tomato and pepper salad (v)
Roasted cauliflower, almonds, couscous, za’atar, watercress and labne
Farro dicocco, pomegranate, mint, goats curd and red onion
Saffron rice with barberries, pistachio and flat parsley
Pomegranate molasses dressed tomato and pepper salad
Chicory, orange and fennel salad, orange flower water dressing
Spiced carrot and barley salad with dates and raisins, date vinegar dressing and coriander
Spinach, bulgur, roasted tomatoes, labneh
Quinoa, celery heart, baby broad bean, charred spring onion and dill
Cucumber, fennel, pistachio  mint aged feta, kohlrabi and yoghurt