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  • Breakfast
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Potted wild mushrooms with toasted brioche
Carrot and cumin pancakes with carrot butter, sweet red onion and alfalfa canapés.
Tikka cubes
Tikka Tofu with Mint Yoghurt, Fennel and Cardamom Flat Bread
Satay Tofu with Wasabi Dressed Coleslaw
Cream of tomato soup
Brown Rice Miso Soup with Watercress
Cream dip with dill and lemon
Spring salad with Yofu dressing
Creamy potato soup with coriander and mint
Chestnut Mushroom and Chive Omelet
Potatoes with Gorgonzola and rosemary
Pumpkin soup with pieces of apple
Soya-coconut soup
Spinach-herb drink
Minted Pea and Watercress Soup
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