Main Course: Vege Lasagne with Salad and Honey Roast Carrots
Aubergines, courgettes and spinach are used create this layered pasta dish. Consisting layers of tomato sauce, pasta and a creamy bechamel sauce. Topped with grated cheese and cooked until crispy and golden.
Served with a lovely fresh side salad and honey glazed carrots.
Dessert: Vanilla Panna Cotta and Rhubarb Compote
Sumptuous chilled creamy vanilla dessert, complimented with rhubarb compote.