lunch

Spaghetti with kale, green peas and pancetta

Chickpea & carrot fritters

Baked sweet potato ‘fries’ and creamy avocado dip

Spring salad with roasted asparagus and quail eggs

Tagliatelle pasta with black truffle sauce

Beetroot, fennel & apple salad

Zucchini, carrot & cheese fritters

Couscous with chickpeas, almonds & pomegranate

Summer vegetarian couscous

Tuna stuffed zucchini boats