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Part 1 Introduction. Part 2 Starters: warm asparagus salad with wild mushrooms and parmesan; spinach risotto pie; aubergine charlotte; courgette and rice timable with sesame seeds. Part 3 Soups and salads: Caribbean pepperpot; spinach and coconut soup; Panzanella; baby spinach, dried mango and wet walnut salad with feta chees dressing. Part 4 Potatoes and pasta: Middle Eastern potato casserole; three-vegetable lasagne. Part 5 Grains and pulses: chick pea and spinach casserole; homity pie; les grandes farcis (aubergines, squash, peppers etc). Part 6 Vegetables: mange tout with pumpkin and hiziki seaweed; Swiss chard and radicchio; braised celery in cream sauce; stri-fried green beans and asparagus. Part 7 Patisserie and boulangerie: fig and frangipane tart; walnut bread; cheese and herb rolls; orange and parsnip tart; chocolate-pecan tart; focaccia. Part 8 Desserts: lemon and cardamon creme brulee; pear and blackberry crumble; whiskey and chocolate torta; summer pudding; chocolate truffle.