Menu

General:  Bacon baps, burgers, hot dogs, sausages, breakfast baps/baguettes, bacon & brie baps/baguettes, ham & salad baps/baguettes

Vegetarian:  Chips, chips & cheese, egg baps, cheese & salad baps/baguettes, veggie burgers, brie & salad baps/baguettes, veggie breakfast baps/baguettes

Specials:  A range of home-made soups including tomato, leek & potato, broccoli & stilton, beef stroganoff, mushroom stroganoff, chilli, curries, hot pork rolls, ploughman’s lunches, jacket potatoes, chicken in white wine & cream sauce

We can also provide a hospitality service for judges, sponsors, staff.

Carrot and Coriander soup (serves 50) 10 medium English onions 4 medium leeks 8 sticks celery 60 medium carrots 15 large potatoes 1.5 tspns salt 3.5 tspns black pepper Few sprigs of fresh thyme & rosemary (optional) Big bunch of coriander (stalks removed) 1 tbspn olive oil 1 tbspn cooking oil Tomato puree (optional)

Instructions:

• Peel onions, wash leeks & celery and chop all.
  
• Heat through gently in a large cauldron with the oils, stirring frequently, still soft.
  
• Scrub carrots & potatoes, roughly chop, then add to the pan with the salt & pepper.
  
• Add half of the chopped coriander, thyme & rosemary.
  
• Stir well then cover and leave on low heat for 15 minutes to soften & absorb flavours.
  
• Add kettles of boiling water until the level is just about the vegetables.
  
• Cover & simmer for about an hour until all vegetables are soft.
  
• Remove from heat & liquidise.
  
• Check seasoning – probably add a bit more salt & pepper, & tomato puree.
  
• Save a few coriander leaves for garnish, but chop the rest and add to the soup now.
• Add a swirl of cream and some fresh coriander to serve.  A handful of croutons and/or grated cheddar are tasty optional extras.
• Suitable for vegetarians, wheat/yeast/gluten-free, no added sugars.  Also suitable for vegans and dairy-intolerant if cream and cheese is not added.