#selskapmat

Hors d’oeuvres Seasonal pickled vegetable selection Beetroot egg mimosas with chive and tarragon egg mayonnaise Mackerel pate on rye bread crisps Roasted almonds in balsamic vinegar and sea salt Sourdough bread sticks with sundried tomatoes Cured ham and butternut squash fingers with pesto Asparagus wrapped in parma ham with homemade mayonnaise Miniature grilled cheese sandwiches Aubergine rolls stuffed with goats cheese and pomegranate seeds Seasonal dip (for example, pea and rosemary; hummus; pesto; babaghanoush)

Hot dishes Slow roast lamb in pomegrante dressing with purred butter beans Roast chicken with thyme and lemon Stuffed belly of pork with cumin and pine nuts Morrocan lamb tagine with apricot and couscous Aubergine parmigiana

Cold dishes Cold side of salmon with herb dressing Flash fried steak salad with salsa verde and rocket Smoked mackerel pate on rye bread crisps Mozzarella marinated in basil and rocket flavoured olive oil Kale, potato and cheddar fritatta Broccoli salad with parmesan, chilli and lemon zest, basil and rocket Green salad with mustard mayonnaise Fresh pickled cucumber salad Fresh tomato salad with pesto dressing Miniature baked potatoes with mustard mayonnaise Barley, kale, almond and goats cheese salad Wild rice salad with walnuts and parsley