Aroma Kitchen – Programme 31 – 02.05.19

Sundried tomato, walnut and spinach stuffed salmon with a basil and parmesan crust
Dill and horseradish new potatoes
Baked asparagus and kale bundles with Parma ham
Creamy brown pasta with asparagus, sun-dried tomatoes and walnuts

Mixed grill of meats with fragrant rice

Seared peppered tuna on a prawn and leek chilli pasta salad.

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