Steve Meynell

red onion, finely chopped • button mushrooms sliced • garlic finely sliced • small carrots sliced • pepper sliced • sprouting broccoli each stem sliced to three pieces • courgette sliced • small tin broad beans drained • small tin sweetcorn drained • vine tomatoes cut into quarters • chopped tomatoes • fresh pasta, penne or rigatoni •

potatoes roughly cut to 1cm slices • onions finely sliced • I red pepper finely sliced • cheddar cheese • eggs • Parsley handful finely chopped • butter • Olive oil

mixed mushrooms • courgette • Red onion • Carrots • Celery • Thyme • Parsley • Bay leaf x 1 • Tomato purée • red wine • veg stock • Filo pastry •

Cannellini Beans • Albacore Tuna • Anchovies • Red Onion • Jar Roasted Red & Yellow Peppers • Cherry Tomatoes • Black Olives • Parsley • Garlic Puree • Olive Oil • Juice of Lemon • Balsamic Vinegar

Olive Oil • Butter with 2 tbsp in frying pan and 1 tbsp added to risotto when cooked • Red Onion • Asparagus cut into 3 pieces each • Button Chestnut Mushrooms thinly sliced • Courgettes thinly sliced • Arborio Rice • water including vegetable stock • lime juice • fresh Parsley finely chopped • Parmesan Cheese grated • Salt

Olive Oil • Garlic • Asparagus, each cut into three pieces • frozen Peas • frozen Broad Beans • Pesto • zest of Lemon • Mascarpone • Cheddar Cheese grated • Salt and Pepper • Lasagne • Milk

Yeast • Strong White Bread Flour • Salt • Water • Olive Oil • Grated Mozzarella Cheese • Dried Parsley