Figs

Bonnington Cafe Monday 19th October

It’s been a while since I’ve cooked for customers on home turf and I can’t wait to see lots of friendly faces again at the Bonnington cafe, a place that is very close to my heart. I love the atmosphere of Bonnington and would say it is the perfect place to bring a date, friends or dine alone. The friendly and quirky atmosphere also makes it a great place for new friendships and romances to blossom. It is BYO, and only £14 for three courses.

Autumn in the UK is great as far as choice is concerned with some of my favourites being in season; butternut squash, fennel, kale, leeks, courgettes, figs (I look here for my inspiration: http://www.eattheseasons.co.uk/). It’s also getting colder so it’s a good excuse for warming comfort food and spice (ok fair enough I don’t need much of an excuse to thrown in an extra chilli). This month, I am teaming up with fellow chef Mary Byrne, and we are bringing you flavours from Greece and Morocco. The last couple of weeks I have been perfecting a Greek style filo pie. I found the ones in Greece were a little too heavy on the grease (no pun intended!) and so this one I use a lot less oil, which I think actually improves the taste.

Filo pie

 

 

 

 

 

 

 

To reserve a table for Monday 19th October, please text or call 0781 6504492. We are happy to cater to all dietary requirements, just let me know a day or so in advance for anything particularly unusual! In my next post, I shall be putting up some of the recipes from this month’s menu, so please get in contact if there’s anything in particular you’d like to see here…

Starters

Creamy pistachio and feta dip served with bittersweet salad and flatbread (gluten free option)
Fennel and pear soup served with homemade bread (vegan, gluten free)

Mains
Butternut squash and walnut filo pie with green beans greek style and harissa slaw (vegan)
Moroccan Tagine with root vegetables in a spicy chermoula sauce served with flaked almond rice/couscous and harissa slaw (vegan, gluten free option)

Desserts
Apricot and ginger upside down cake (vegan)
Roasted figs with pomegranate molasses served with icecream (vegan, gluten free)

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