Buffets 3

Accompaniments:
Main course accompaniments - vegetables and salads
These are some of our suggestions but we can prepare other dishes based on your own ideas.

Roasted seasonal vegetables (hot)
Roast Maris Piper potatoes with garlic and herbs (hot)
Boulangère/dauphinoise potatoes (hot)
Local new potatoes with butter and herbs (hot)
New potato salad with mustard or herb mayonnaise
Couscous and roasted seasonal Lothian vegetables
Bulghur wheat with garden herbs and local salad vegetables
Puy lentils with Lanarkshire tomatoes and shallot dressing
Local tomato salad with basil
Carrot and celeriac salad with sesame dressing
Cucumber and dill with sweet and sour vinaigrette
Red cabbage and beetroot coleslaw with pecans
Lothian green salad and herbs with balsamic vinaigrette