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Baked Aubergine filled with a Sundried Tomato and Mushroom Cous-cous topped with Stilton Cheese and presented on a bed of Fresh Baby Spinach Leaves
Red and Yellow Pepper Risotto dressed with Balsamic Vinegar and Crispy Fried Courgettes
Mediterranean Vegetable Pancake Stack with Parmesan Shavings and Pesto Cream Sauce
Brie and Cranberry Filo Tartlet served with Roast Winter Vegetables
Root Vegetable Empanada set upon an Acorn Squash and Celeriac Mash drizzled with a Balsamic Glaze and Rocket Pesto
County Mushroom and Brandy Filo Parcel above a Tamari and Honey Glazed Sweet Potato Bed
Butternut Squash & Leek Risotto crispy Fried Vegetables and Parmesan Shavings
Traditional Style Homemade Apricot and Pumpkin Seed Nut Roast Yorkshire Pudding, served with a Redcurrant Sauce