We thought with it being Easter we should do something slightly different for Sunday lunch.
We’re still in the so called Hungry Gap when winter reserves are running out and the bulk of the spring and summer treats are yet to come, but there still seems to be a steady stream of marvellous produce coming from Blaencamel Farm and the hedgerows and woodlands are lush with edible treats: wild garlic, nettle tops, wood sorrel and penny wort can all be found in profusion round these parts. So this week the idea is to take the best of Welsh produce and give it a bit of a Middle Eastern tweaking to spice it up a bit: a way of cooking that reflects our ethos, but also are location on City Road.
Perl Las, Leek & Spinach Filo Parcels
Carrot & Cumin Puree
Blaencamel Sesame Roasted Roots
Smoked Paprika Potatoes
Spring Greens with Toasted Buckwheat
Tomato & Saffron Sauce
(Vegan alternative available)
£8.95 from midday until we run out.