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Courses Archives: Lunch

Beth’s Beetroot Wellington

Our Pop-up Shop customers have been raving about Beth’s Beetroot Wellington which she often makes for customers to purchase in the pop-up shop,
so we wanted to share the recipe and see what you think?
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Celeriac remoulade

Served with toast and a green salad, this is a lovely choice for a light lunch or starter.

For the best taste, this recipe needs a good quality mayonnaise. Why not try making your own?

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Squash sage lasagne

This is real comfort food. Perfect for a rainy autumn day. It’s warming and satisfying but freezes well so you can pull it out of the freezer to make a no fuss family supper. Serves four but, with the addition of a salad and some garlic bread, would serve six.

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Artichoke and Carrot Broth

A lovely, chunky soup which tastes superb – the sweet, nutty taste of the artichokes combining beautifully with the other vegetable and herbs. Adding the bread and cheese topping is optional but turns the dish into a substantial lunch and makes it look even more special. Any reasonable strong cheese, that melts well, would be a suitable substitute for the Red Leicester. Mature cheddars and Gruyère are particularly good.

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Borsch soup has been a staple menu item on the tables of Eastern Europe for centuries and is made using a wide variety of different vegetables. The version made with beetroot, which originated in the Ukraine, is the one with which we are most familiar in Britain.

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