Angie’s Little Food Shop Menu

Roasted broccoli and wild rice salad with avocado, spring onion, golden raisins, sunflower seeds, basil with a zesty vinaigrette

Broccoli, chickpea and aubergine salad with spinach, caper berries and a parmesan and lemon caper mayonnaise

Cauliflower rice salad with turmeric and curry powder, red pepper, peas, soya beans and halloumi

Mediterranean couscous salad with roasted peppers, aubergine, courgette, butternut and rocket

Roasted butternut squash salad with blackened sweetcorn, spring onion, roasted red pepper, parsley, feta and baby watercress

Heritage carrot and chickpea salad with baby spinach, pickled red onion, black sesame seeds and an orange tahini dressing

Orzo pasta salad with yellow and red cherry tomatoes, spring onion, feta, black olives, chickpeas, radicchio and parsley

Fusilli with grilled yellow and green courgettes, soy beans, spring onion, shaved radish, lemon zest, capers and mozzarella

Quinoa and sweet potato salad with roasted walnuts, spring onions, radish, pea shoots and goats cheese

Soba noodle salad with soy and sesame, sugar snaps, carrots, baby corn, soybeans, shaved radish, spring onion and pea shoots

Iron Bark pumpkin, kale, quinoa with spiced pumpkin seeds, avocado, mixed sprouts & a garlic & maple syrup dressing

Green bean salad with mange tout, sugar snaps, peas and an almond and rocket pesto

Red rice salad with roasted sweet potatoes, spring onion, radish, feta, cranberries, fresh herbs and celery

Chunky heritage tomatoes, ricotta, olives tapenade, caperberries and baby basil

Tabbouleh salad with bulgur wheat, red pepper, mint, parsley, pomegranate seeds, cucumber and red onion

Crushed new potatoes, roasted fennel with black olives, sun blushed tomatoes and basil

Roasted sweet potato, broccoli and spinach salad with a tamari sesame dressing

Freekeh salad with almonds, dill, coriander and pomegranate molasses

Roasted aubergine rounds with cumin and coriander, finished with a lemon and coriander yoghurt and spring onion

Barley and swiss chard salad with walnuts, spinach, lemon zest, feta and red amaranth

Beetroot and goats cheese salad with cranberries and a balsamic glaze

Teriyaki chicken skewer served with a peanut and satay sauce

Mixed platter of sweet mini croissants

Chia seed and strawberry pot with strawberry puree and greek yogurt

Bircher muesli with passionfruit, blueberries and coconut flakes

Ham, comte cheese and rocket croissant

Bruschetta with smoked salmon, lumpfish, cream cheese, dill and avocado puree

Bruschetta with avocado, cherry tomatoes, chilli flakes and pea tendrils

Bruschetta with avocado, feta and tomato chilli jam

Bircher Muesli Pot with Pineapple, Dehydrated Raspberries & Black Sesame Seeds. 10 pots per order.

Banana bread with Espresso Mascarpone and blueberries. 12 Slices per platter.

Mini Croissant with Parma ham, mozzarella & tomato. 18 Croissants per platter.

Smoked salmon and egg protein pot with baby spinach, sun-blushed tomatoes and smashed avocado. 10 pots per order.

Bruschetta with avocado puree, chilli flakes, cherry tomatoes, sprouts and fresh pea shoots. 40 Canapés per platter.

Bruschetta with rare beef fillet, red onion marmalade, grated parmesan and red amaranth. 40 Canapés per platter.

With chive cream cheese, lumpfish and fresh chervil. 40 Canapés per platter.

Crispy plum duck with cucumber, spring onion and hoisin sauce. 40 Canapés per platter.

Served with a lemon, dill and rapeseed oil mayonnaise. 35 Canapés per platter.

Shortbread with parmesan pesto, goats cheese, sun blushed cherry tomato and baby basil. 40 Canapés per platter.

Vegetarian filo triangles with spinach, feta, ricotta and mint filling served with a whipped sweetened feta. 40 Canapés per platter.

Samosas with spicy potato, pea and coriander filling served with a mango chutney. 40 Canapés per platter.

Beef tartar on a sesame seed and black pepper cracker. 40 Canapés per platter.