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| CURRIED LENTIL AND VEGETABLE SOUP |
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| BLACK BEAN CHILI SOUP |
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| BUTTERNUT & YAM SOUP |
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| CUT OPEN THE WASHED PUMPKIN AND REMOVE SEEDS AND PULP |
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| PEEL WITH A SHARP HEAVY KNIFE |
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| READY FOR ROASTING, TOSSED WITH GRAPE SEED OIL, SEA SALT & GROUND CINNAMON |
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| FILLING FOR THE "STRUDELS" YAMS, CARROTS, ONIONS, AND POTATOES |
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| THYME PASTRY, top with grated cheese |
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| Top with sauteed white leeks and then with the roasted vegetables, bake 400f for 25- 30mins until lightly golden |
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| PENNE PASTA, FRESH BASIL LEAVES, YAMS AND YELLOW TOMATO SAUCE |
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| BAKED AND SPRINKLED WITH LIME JUICE |
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| YELLOW TOMATO AND YAM PASTA FOR THE BAKE |
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| PASTA BAKE READY FOR CLIENT'S OVEN |
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| BAKED VEGETABLES AND CHEESE "STRUDELS" |
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