We host fortnightly in-house boardroom lunches for various guests from the Finance Industry. Sue Le Gallais has been preparing and cooking these lunches for us for approximately 6 years. During this time Sue has continued to produce a consistently high standard of food for our guests. Sue and her team are at all times polite and professional, and we should like to thank them for the excellent service they provide

Grilled artichoke and grapefruit salad - crisp and bright flavours of artichokes, pink grapefruit, olives and fresh mint leaves

Pear and walnut Caesar salad - crisp lettuce leaves, croutons, toasted walnuts, pan-fried pears and crumbled stilton *

Griddled courgette and aubergine salad with roasted vine tomatoes and mozzarella cheese in an olive oil and balsamic vinegar dressing

Marinated salmon eastern style - thinly sliced fresh salmon marinated in lime juice, soy sauce, sesame oil and a hint of garlic, served on a salad of beansprouts, cucumber and flat leaf parsley

Thai crab and mango salad - fresh white crab meat mixed with slices of mango and rocket leaves in a vibrant dressing flavoured with lime, lemon grass, ginger, chilli, coriander and
mint *

Crab and asparagus tart - enjoy these two ingredients at their best in this simple but delicious savoury tart

Avocado, prawn and mango salad - make the best of ripe avocadoes combining them with juicy prawns and fresh mango in a coriander and orange dressing

Asparagus and avocado salad - a spring-time combination of asparagus spears with baby broad beans and avocado topped with toasted pinenuts in a herby vinaigrette dressing

Smoked salmon and crab timbales - pillows of smoked salmon wrapped around a filling of white crab meat flavoured with dill and lemon zest

Lobster, fennel and apple salad - a luxurious combination of lobster with a fennel and apple salad and a warm dressing flavoured with grape juice, a hint of ginger and fresh herbs *

Sushi selection - I have recently discovered the fun of making my own sushi - this is a selection of fish-filled and vegetable-filled sushi rolls served with the traditional accompaniments of soy sauce, wasabi paste and pickled ginger

Peach, Parma ham and mozzarella salad - summery ingredients tossed in a lemon flavoured vinaigrette dressing, topped with pistachio nuts

Winter deli salad - for a more wintery version of the above salad, combines fresh figs and orange segments with Parma ham and mozzarella coated in a cranberry dressing

Seared beef sashimi - another recipe inspired by a visit to Wagamama's restaurant in London last summer - thinly sliced very rare fillet of beef served with a crisp salad of carrots, cucumber and mangetout peas in an oriental dressing

* these dishes contain raw or lightly cooked eggs

Twice baked Roquefort soufflés with watercress and walnut salad - light, puffy and delicious with a glass of chilled dry sherry

Wild mushroom tartlets topped with poached quail eggs and golden hollandaise sauce *

Courgette and goat's cheese mousselines - individual hot mousses flavoured with courgette, goat's cheese, Parmesan cheese and basil served on a bed of sliced tomatoes dressed with oil and basil

Ricotta and filo pastry roulades - individual filo pastry parcels filled with spinach and ricotta and Gruyere cheeses, delicious served with homemade fresh tomato sauce

Baked mushroom bruschetta - seasonal wild mushrooms in a creamy sauce flavoured with garlic and parsley and a hint of lemon, served on toasted country bread

Asparagus tarts - open puff pastry tarts filled with roasted asparagus spears on a bed of ricotta cheese and herbs

Hot garlic prawns with chilli and lime mayonnaise - the prawns are marinated in garlic, lime and chilli before being grilled and served with the tangy spicy mayonnaise *

Stir fry prawns served with avocado and tomato salsa and toasted tortilla crisps

Steamed mussels with coconut and lemongrass - an exotic version of the classic Moules Mariniere, this time flavoured with coconut, lemongrass, ginger and a hint of curry, all of which go very well with the mussels

Prawn fishcakes with Asian salad - mini prawn fishcakes flavoured with ginger, chilli and coriander served with a crunchy salad and a lime and chilli dressing

Seared scallops with a crisp breadcumb topping flavoured with tarragon and a hint of garlic

Salad of poached eggs, crispy bacon and croutons - almost the great British breakfast, the main ingredients are served on a bed of curly endive salad leaves dressed with a mustard flavoured vinaigrette *

* these dishes contain raw or lightly cooked eggs

Seared salmon fillet with lime and Meaux mustard dressing - lightly cooked salmon fillet served with a vinaigrette style sauce flavoured with lime, Meaux mustard and diced tomato

Thai style salmon - salmon fillet served with a creamy sauce flavoured with ginger, garlic and a dash of Thai red curry paste

Salmon parcels with leeks, peas, crème fraiche and tarragon

Grilled fillets of sea bass served on a bed of stir-fried red pepper, asparagus, mange-tout peas and pak choi leaves

Roasted cod with roasted potato wedges and vine tomatoes with a pesto dressing

Monkfish provencale - medallions of monkfish baked in a fresh tomato sauce garnished with crispy bacon lardons

Marinated tuna steaks - fresh tuna is marinated in yoghurt, garlic, ginger, coriander and chilli before being grilled and served on a bed of prawn and cashew rice

Sole Florentine - fillets of lemon sole on a bed of spinach topped with a golden cheese sauce

Crab cakes with a chilli and coconut cream sauce - tasty crab cakes flavoured with lime, chives and coriander served with a mildly spicy sauce

Seafood risotto - a more informal dish, but one full of flavour, with prawns, scallops, mussels, saffron and mange-tout peas

Grilled chicken kebabs marinated in lemon, olive oil, and garlic, grilled and sprinkled with a gremolata mixture of grated lemon zest, chopped parsley and garlic just before serving

Tandoori chicken - thinly sliced chicken breast marinated in an authentic tandoori paste made with freshly ground spices, grilled and served on a bed of basmati rice

Stir fried chicken with lime and coconut - a simple combination of tender chicken in a creamy coconut sauce flavoured with lime, chilli and coriander

Breast of chicken in a creamy Madeira sauce flavoured with shallots and tarragon - a classic combination of flavours

Hot toddy chicken - chicken breasts wrapped in bacon and served with a whisky, lemon and honey sauce on a bed of parsnip mash - a real winter warmer!

Chicken breasts stuffed with onions, prunes, thyme and pinenuts served with a red wine and port sauce

Italian baked chicken - chicken breasts stuffed with spicy peppers, olives and garlic and baked in a tomato and basil sauce

Pan fried breast of guinea fowl with bacon lardons, broad beans and wilted spinach leaves in a creamy white wine sauce

Guinea fowl with port and blueberry sauce - the sauce combines the sweetness of port and redcurrant jelly with the freshness of blueberries, soy sauce and a dash of Worcestershire sauce

Roast duck breast with a red wine and sour cherry sauce

Chinese spiced duck with orange segments served on a bed of egg noodles and stir-fried vegetables

Roast partridge with thyme and mascarpone stuffing

Winter pheasant - pheasant braised in a Madeira sauce with bacon and cranberries

Georgian pheasant - pheasant braised in an unusual sauce of orange juice, white wine and China tea, served with a garnish of chopped walnuts and green grapes, well worth trying!

Pan fried breast of pheasant on a bed of wilted spinach with a caramelised onion sauce

or try this version….

Pan fried breast of pheasant on celeriac mash with wild mushrooms and a crab apple jelly sauce

Venison braised in a red wine sauce with fresh cranberries

Casserole of venison with bacon, shallots, chestnuts, celery and mushrooms

Medallions of venison fillet with red wine and sozzled cherry sauce

Roast rack of lamb with Moroccan flavours - the lamb is marinated in harissa, cumin, turmeric and lemon, roasted and served on a bed of cous-cous flavoured with toasted almonds and mint

French style rack of lamb served on a bed of green flageolet beans and peas with garlic and fresh herbs

Cumberland crusted rack of lamb - rack of lamb with a breadcrumb, walnut and herb crust, served with traditional Cumberland sauce

Butterflied leg of lamb marinated in garlic, rosemary, thyme, bay leaf and lemon, great roasted or barbecued, and so easy to carve

Roast leg of lamb with traditional rosemary and onion sauce

Grilled lamb chops served with a simple rosemary and mint glaze

Braised lamb shanks with garlic, red onions, red peppers, tomatoes and red wine

Loin of pork braised in red wine and bay leaves served with a potato and pancetta gratin

Fillet of pork marinated in rosemary and garlic, served with roasted potato wedges, red onion and crisp proscuitto and a balsamic vinegar and Meaux mustard dressing

Pork mimosa - fillet of pork braised in a sauce of onions, ginger, cumin, coriander, turmeric and coconut

Grilled loin steaks marinated in sage and garlic, and served with a cider sauce

Boneless loin chops marinated in ginger, chilli, allspice, cinnamon and lime, grilled and served with a caramelised pineapple salsa

Roasted fillet of pork with caramelised apples and a cider and rosemary sauce

Fillet steak with wild mushroom and Madeira sauce

Grilled steak with olive, garlic and tomato sauce - a Spanish recipe full of vibrant flavours

Stir-fried beef marinated in oyster and soy sauces served on a bed of shiitake mushrooms, green beans and pak choi leaves

Rare fillet of beef served with a dressing of Thai flavours - lime juice, sesame oil, chilli, mint, coriander and parsley

Pepper crusted roast beef served with roasted balsamic onions and mustard flavoured Yorkshire puddings - the traditional Sunday roast brought right up to date!

Veal escalopes on a bed of spinach and peas with a cream mustard sauce

Aubergine involtini - long slices of aubergine wrapped around spinach and ricotta cheese baked in a fresh tomato and cheese sauce

Courgette and potato cakes flavoured with mint and feta cheese

Red onion and thyme tarte tatin on a puff pastry base

Individual mushroom, artichoke and spinach tarts served with roasted vine tomatoes

Stuffed peppers with pilau rice - red and yellow peppers stuffed with fragrant rice, onions, sultanas, cinnamon and mint

Amaretto parfait with sozzled cherries - creamy amaretto mousse on a Madeira cake base served with a compote of boozy berries *

Spiced pannacotta with poached figs

Passion fruit mousse with fresh fruit and vanilla syrup

Tarte au chocolat - a rich chocolatey tart studded with ratafia biscuits soaked in Amaretto *

Chocolate and prune galettes - squares of thin dark chocolate layered up with creamy prune mousse flavoured with Armangnac

Chocolate chestnut roulade - traditional chocolate roulade filled with creamy chestnut puree

Chocolate and orange mousse *

Coffee cappuccino creams - strong coffee mousse topped with sweet coffee sauce and whipped cream *

Lemon roulade - soft lemon sponge filled with homemade lemon curd and mascapone cream *

Key lime pie - a digestive biscuit base filled with a baked lime cream filling

Mango sorbet with tropical fruit salad *

Compote of fresh blueberries served with yoghurt ice cream *

Raspberries with mascarpone served in a chocolate shell

Pecan and raspberry shortbreads - crushed raspberries mixed with Greek yoghurt sandwich together pecan shortbread biscuits

Summer fruit fool - summer berries layered up in individual glasses with Greek yoghurt

Autumn pudding - blackberries, plums and pears replace the usual summer berries in this traditional dessert

Pear mousse with hot chocolate sauce *

Clementine and cranberry jellies - a refreshing combination

* these dishes contain raw or lightly cooked eggs

Warm chocolate brownie puddings served with white chocolate sauce

Hot lemon curd souffles - light lemon soufflés with a filling of gooey lemon curd *

Rhubarb and oatmeal crumble - poached orange scented rhubarb topped with oatmeal crumble

English gooseberry cobbler - seasonal berries sweetened with homemade elderflower cordial and topped with light buttermilk cobblers

Apple and almond jalousie - a puff pastry covered tart filled with apples and marzipan

Apple and berry shortcake - apples and raspberries (or blackberries) baked between tow layers of shortbread served with homemade custard *

Sticky apple cups - baked Bramley apples filled with dates and prunes flavoured with orange and spices

Fruity mincemeat crumble - apples and pears mixed with mincemeat and topped with cinnamon flavoured crumble served with custard or homemade cinnamon ice cream *

Individual ginger-bread puddings served with ginger sauce and homemade ginger ice cream *

Pannetone bread and butter pudding - a popular and lighter version of this traditional pudding *

Treacle tart - classic, gooey and delicious

Pancakes filled with walnut, coffee and brandy cream and served with a butterscotch sauce

* these dishes contain raw or lightly cooked eggs

Copyright © Sue Le Gallais

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