To clarify, menu is: Little toasts with rare fillet steak and horseradish butter Tail on prawns with Thai spices (gf/df) Ribbons of roast courgette wrapped around mint and feta (V - gf) Dill blinis with crème fraiche and smoked salmon Little corn fritters with mango salsa (V - gf) Roast duck with spring onion and pomegranate molasses in lettuce cups (gf/df) Courgetti in a parmesan pesto served in little spoons (V – gf) (we choose 5 canapés)

(served on platters for guests to share at the table)

Saffron and lemon chicken on roast kale Mild harissa chicken on roast kale Thai spiced version of Coronation chicken Roast peppers stuffed with herby barley and Gruyere cheese (V) Roast salmon in ginger, sesame soy marinade Feta sesame and honey filo parcels (V) Plain roast salmon with lemon and dill crème fraiche sauce Tomato, parmesan and basil tart (V) Roast fillet steak on wooden boards with home-made horseradish cream (+ £6.00) (we choose 2 main course platters)

Fennel and apple salad with dill and pomegranate seeds Courgette and cob nut salad Pea, green bean and mint salad Roast kale and butternut squash with Tahini yoghurt dressing Green bean, asparagus and tarragon salad with mustard seed dressing Nectarine, parma ham and rocket salad with orange blossom dressing Radicchio, orange, dill and black olive salad Watercress, pistachio and orange blossom salad

Fattoush with tomatoes, fresh oregano, feta and za’atar Beetroot and plum salad with rose and walnut dressing Salad of lentils, gorgonzola and tomato with herbs Herby barley salad with pomegranate seeds Buckwheat groats with herbs and olive oil Butterbean salad with sorrel and feta Mixed quinoa, rice and herb salad New potatoes tossed in olive oil, parsley and spring onions (we choose 3 side dishes)

There'll be pudding (and cheese later on.)