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SPRING CUCUMBER & ASPARAGUS SALAD
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GINGER PUDDINGS
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SHREDDED TOFU SALAD WITH LEMONGRASS-COCONUT DRESSING
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STIR-FRIED BOY CHOY & SHIITAKE MUSHROOMS
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CRÈME FRAÎCHE
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CHARRED CABBAGE WEDGES WITH DILL CRÈME FRAÎCHE
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PUMPKIN SALAD WITH SUGARED GARLIC PEANUTS
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EGG & SHALLOT SALAD WITH BURNT-LIME VINEGAR DRESSING
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BUTTERNUT SQUASH MUSTARD
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BAKED BEANS WITH BEET LEAVES
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