Vegetarian / vegan / gluten-free 3 course meal being prepared. Look what these ingredients were turned into:

• Artisan breads and olives:
3 loaves – olive bread, Mediterranean bread and a crusty white bloomer (baked in the morning) – plus a gluten-free olive ciabatta (baked just before the meal) all served with olives, balsamic vinegar and extra virgin olive oil.

• Oyster mushroom ‘scallops’:
pan-fried king oyster mushrooms on a bed of crisp iceberg lettuce, spring onions, purple baby salad leaves and balsamic glaze.

• Roasted squash, fries and shredded greens:
wedges of butternut squash roasted with natyra apples, chestnuts, sage, bay leaves, rosemary, fennel, chilli flakes and sprinkled with sunflower, pumpkin, linseed and sesame seeds; paired with smoked paprika sweet potato fries and finely shredded spring greens in a sweet mustard dressing.

• Chocolate tart, rhubarb compote and cream:
cocoa, maple syrup and coconut oil chocolate on a sweet sticky gluten free oat base, served with fresh mint, clotted cream / plant cream and with a spoonful of rhubarb, orange and cinnamon compote.

Lots of lovely comments, clean plates all round, washed up, cleaned the kitchen, packed up the car and left the guests to the remainder of their celebration weekend. The organiser said: “Thank you so much for our meal. You made the evening feel very special and the food was all faultless”.