Starters

Sweet 'n' Sour Filo Fish Parcels - Roll out squares of filo pastry, splash on a little Ginger Lime sauce and place a small piece of salmon on each. Fold into parcels, seal well and cook in a hot oven approx. 15 minutes. Blend Ginger Lime with crème fraiche and serve on the side.
Recomended by us - Ginger Lime

Punjabi Chicken Sandwich - Marinate chicken breasts. Grill till done. Cool. Blend chopped cucumber, yoghurt and salt. Slice fresh thick baguette along its length and remove soft crumb from inside. Spread yoghurt mix on bottom and mango chutney on top. Slice chicken and put into bread. Close and press down and wrap in cling film. To serve, slice through film into 2” lengths. Unwrap as you eat.
Recomended by us - Lemon Chilli Coriander

Green Jalapeno Falafel - Blitz one can of chickpeas in the blender till fine - stir in a good dollop of Green Jalapeno Ketchup. Sprinkle in a little flour, salt and pepper. Mix and add a few drops of water if it is too dry. Form into little balls, deep fry for a couple of minutes, drain - and serve in pitta or wraps with chopped salad, hummus and a dash of Green Jalapeno Ketchup
Recomended by us - Green Jalapeno Ketchup

Hot Bacon & Chicken Salad - Fry cubed bacon and chicken strips until well done and crispy. Pile mixture over a mixed leaf salad and dress with Cranberry Vodka Vinaigrette and croutons. Scatter with chopped herbs and a grind of pepper.
Recomended by us - Cranberry Vodka and Pepper