All Free From Party Food

A crustless quiche of kiln-roasted salmon and baby spinach, with dill, horseradish, mascarpone and West Country Cheddar.

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A boneless, rolled belly of pork from Dingley Dell Farm in Suffolk with a garlic, rosemary, sage and fennel stuffing and golden crackling.

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Slow-cooked, minced beef with red wine, thyme, celery and carrots, topped with a rich, buttery mash and mature Cheddar cheese.

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Slow-cooked, minced beef with red wine, thyme, celery and carrots, topped with a rich, buttery mash and mature Cheddar cheese.

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Leg of lamb, slow-cooked to perfection with chickpeas and an authentic blend of Moroccan spices, garnished with almond flakes.

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Sweet roasted peppers and aubergines, with dates and a blend of Moroccan spices.

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Slow-cooked lamb shanks with a red wine and rosemary jus

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Scottish salmon glazed with wholegrain mustard, lemon and dill, topped with lemon slices

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Creamy risotto made with Portobello, cup and chestnut mushrooms, topped with a knob of lemon and sage butter.

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An Asian-inspired, easy-to-carve, boneless, higher-welfare duck with a handmade mango, ginger and lemongrass stuffing and a sticky soy and five-spice glaze.

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Two butterflied sea bass stuffed with roasted fennel and dill, garnished with lemon and ready to cook from frozen.

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A savoury Tatin with layers of potato and courgette, topped with crème fraiche, mozzarella and pesto, finished with red pepper and semi-dried tomato.

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Cherry tomatoes, red peppers and baby spinach on a red onion and sweet pepper chutney base, with a vegan-friendly béchamel sauce and wrapped in a golden puff pastry case.

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Flaked kiln-roasted salmon on a base of spinach, crème fraiche and cornichons, topped with a horseradish and mascarpone cream.

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Handmade stacks of blended spinach and ricotta, with a layer of chargrilled aubergines and red peppers, topped with halloumi slices dressed with sesame and dill.

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Sixteen big, sweet prawns with a handmade lemon and parsley butter, ready to cook from frozen. A perfect starter for four.

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A Wiltshire-cured gammon from Dingley Dell: coated with honey and mustard, studded with cloves.

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Handmade paté made with British chicken livers, balsamic vinegar and herbs. Beautifully smooth. Perfect as a starter or canapé.

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A smooth, rich handmade paté made with roast Scottish salmon with a twist of citrus.

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Chinese five spice roasted duck from Silver Hill, with shredded carrot and spring onion in a ginger, plum and orange sauce.

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Sustainably-sourced salmon and coley with a fragrant mix of lemongrass, ginger and Thai spices.

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Crisp puff pastry topped with a homemade tomato and red pepper jam, semi-dried tomatoes and pine nuts.

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