A selection of food Sue prepares for clients:

Canapés

Hot

  • Salmon satay with ginger, lime and chilli mayonnaise
  • Spicy chicken burgers with pineapple and avocado salsa
  • Fillet of beef on a horseraddish potato cake topped with béarnaise sauce
  • Wild mushroom, truffle and parmesan puffs

Cold

  • Dill scones with smoked salmon, sour cream and lemon
  • Cornish crab filo tarts with lime and corriander
  • Croustades with figs, Parma ham and blue cheese
  • Cherry tomato bocconaini and avocado lollipops  

Lunches

Main Courses

  • Cajun salad on a bed of noodles with avocado salsa and orange and chilli vinaigrette
  • Breast of chicken with mango, ginger and corriander dressing
  • Roasted vegetable tart with goats cheese and basil

Salads

  • Lemon quinoa with carrot, red pepper, pomegrante and avocado
  • Warm salad of beans with crispy bacon, shallots and tarrigan cream dressing
  • Roast cauliflower with red peppers, peas, seeds and fresh herbs

Dinners

Starters

  • Salad of duck breast with balsamic roasted peaches and shallots
  • Seared tuna salad with guacamole
  • Timbales of grilled vegetables with mozerella and pesto dressing

Main Courses

  • Canon of lamb with baby cabbage parcels, shallot purée and red wine jus
  • Fillet of beef on a beetroot rosti with horseraddish and mushroom sauce
  • Dover sole with slow roasted tomatos, basil crips and a lemon sauce

Puddings

  • Trio of rhubard (pannacotta, crumble and icecream)
  • Chocolate and salted carmel tart with milk chocolate sauce and white chocolate icecream
  • Pineapple upside down cake with spiced rum and Devonshire clotted creame