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FRIDAY MAY 29th
Thai Massaman curry with chicken, lime leaves & coconut or Vegetarian Massaman curry (v) *** Shredded carrot with asparagus, sesame & spring onions Mango, cucumber, coriander & lime salad Lemongrass rice *** Chocolate brownies FRIDAY MAY 22nd Crispy slow-roast pork shoulder with sage and wild thyme or Roast Portobello mushroom with chilli, garlic & parsley oil (v) *** Braised fennel with cannellini beans Pea & radish salad with parsley & lemon oil Jersey Royals with crushed almonds & baby spinach *** Chocolate brownies FRIDAY MAY 15th Braised shin of beef with spring onions, ginger & bamboo shoots or TBC (v) *** Asparagus and green beans with chilli, garlic & mustard seeds Carrot, cashew nut, lime & coriander Steamed rice with Sichuan pepper corns and crispy garlic *** Chocolate brownies FRIDAY MAY 1st Slow-cooked shoulder of lamb with roast garlic & leeks or braised leeks with butterbeans and rosemary (v) *** New season Cornish potatoes with spring onion, parsley & fine caper salsa. Cucumber, radish & asparagus salad with Dijon mustard & poppy seeds. Carrots with tahini, toasted pumpkin seeds & wild garlic flowers *** Chocolate brownies FRIDAY 24th APRIL
Sweet & sticky paprika chicken thighs or sweet & sticky paprika squash (v) *** Wilted wild garlic with asparagus & cannellini beans Purple sprouting broccoli with red chillis & lemon Basmati rice with shredded leeks & fresh herbs *** Chocolate brownies FRIDAY 17th APRIL Crispy pork belly with fennel seeds & soy or Roast cauliflower with dukka & pine nuts (v) *** Pickled carrots with yogurt & green onion oil Shredded spring greens with lemon juice & dill Crushed new potatoes with wild garlic & ginger *** Chocolate & walnut brownies Friday 13th & Saturday 14th March
POP-UP at Miserden Café Friday March 21st Ethiopian lamb curry Berber beetroot with turmeric & curry leaves Roast root vegetables with parsley & walnuts Brown rice with whole toasted spices Friday 14th February
Classic Thai green chicken curry (Aubergine green curry) Purple sprouting broccoli & kale with crushed peanuts & soy Winter squash with chilli, lime juice & fresh coriander Steamed jasmine rice with crispy garlic & lemongrass Friday 28th February Pork & fennel meat balls in a rich tomato sauce Winter greens with garlic & spring onions Mustard gnocchi with sage & wild thyme Glazed beetroot, carrot & parsley salad Friday 17th January
Karachi pheasant, green chilli & coriander curry (Vegetarian Winter squash, green chilli & coriander curry) Split pea dahl with wilted spinach Green beans with mustard seeds & garlic Steamed basmati rice and chapatti Friday 31st January Braised beef cheeks with portobello mushrooms and roast garlic (Wild mushroom, pickled walnut and butternut squash stew) Leeks, savoy cabbage & chestnuts Cannellini beans with horseradish & lemon Winter panzella salad Friday 6th December
Braised short rib of chipotle beef Quesadillas with spring onions & coriander Black beans with avocado, shallots & lime Heritage tomato & courgette salad with chilli Friday 20th December - Smoked and pulled ham hock with marmalade and mustard crumbs Parsley, lemon and cannellini bean salad Honey roast carrots with tahini yogurt dressing Herbed potato and watercress salad Note: This entire meal can be eaten hot or cold and could be saved for an easy and delicious lunch or supper with absolutely no fuss! Friday 8th November
Lamb Bhuna (or vegetarian bhuna with seasonal squash) Potatoes with garlic & ginger crust Green beans with chilli & mustard seeds Plain rice & chapatti Friday 22nd November Lamb kofta in a rich tomato sauce Roast aubergines & red peppers with spring onion oil Sweet & salty tahini greens Bulgar wheat with fresh herbs & lemon Friday 4th & Saturday 5th October
The Camp Kitchen Pop Up Kitchen at the Miserden Garden Café Seasonal Autumnal menu - to follow soon Friday 12th October Classic Thai green chicken curry Vegetarian Thai green curry with courgette & aubergine Roast squash with lime & toasted peanuts Slightly pickled cucumbers with red chilli & poppy seeds Garlic & lemongrass rice Friday 6th September
Slow cooked shin of beef stifado with red wine, shallots and wild thyme Seasonal summer tomatoes with garlic steeped in olive oil & balsamic Puy lentils and aubergines with tahini & lemon Herbed cous cous Friday 23rd August
Traditional Bengali railway curry - A rich lamb & tomato curry with fresh spices Vegetarian Bengali Chickpea curry Shredded fennel & cucumber salad with yogurt, chilli & mint split pea dahl with wilted summer greens Lemon rice with peanuts & curry leaves Friday Aug 2nd Sweet & sticky paprika chicken thighs Roast aubergine & courgette with yoghurt & green onion oil Broccoli with chilli, garlic & toasted almonds Tabbouleh salad |
