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A whole French camembert wrapped in golden puff pastry, topped with honey, garlic and parsley, with a sweet and spicy red pepper chutney.
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Crisp puff pastry topped with a handmade red onion marmalade and thyme-roasted beetroot and butternut squash.
Creamy spinach and Somerset Cheddar in an all-butter pastry case, topped with roasted butternut squash, feta and a pumpkin and sunflower seed crumb.
Roasted red peppers, tomatoes, aubergines and courgettes in an all-butter pastry case, topped with a Regato cheese, pine nut and basil crumb.
Chinese five spice roasted duck from Silver Hill, with shredded carrot and spring onion in a ginger, plum and orange sauce.
Flaked kiln-roasted salmon on a base of spinach, crème fraiche and cornichons, topped with a horseradish and mascarpone cream.
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.
Sixteen big, sweet prawns with a handmade lemon and parsley butter, ready to cook from frozen. A perfect starter for four.
Handmade rosemary focaccia filled with Taleggio cheese and bacon topped with cherry tomatoes and olives.
Feta cheese blended with chickpeas, tomato and red pepper, wrapped in buttery puff pastry and sprinkled with cheese.
Higher-welfare pork sausagemeat with bacon and sage, wrapped in buttery puff pastry and sprinkled with poppy seeds
A terrine of Scottish smoked salmon cooked three ways – roast flakes surrounded by a delicate salmon and dill mousse, topped with smoked slices.
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