About 85% of the fruit and vegetables are grown at Mill on the Brue using organic methods. The relationship between the estate team and the kitchen is vital, ensuring very little waste and creating menus depending on what is in season. We've planted an edible hedge last winter with all sorts of pickable fruits.
|Cereals||Sausage, mash, peas and gravy||Nachos with three bean chilli|
|Toast||Peaches, raspberries and ice-cream||Cheese, sour cream|
|Fruit Juice||Tomato and cucumber salad|
|PM Snack Cake or cookies|
|Homemade cakes||Vegetable Bolognaise||Cheese and tomato pizza|
|Cereal||Chocolate and vanilla cheesecake||Fresh salad from the garden|
|Homemade biscuits||Croissants||Spinach and ricotta cannelloni||Jacket potatoes|
|Toast||Jelly and ice-cream||Cheeses and coleslaw|
|Homemade cakes||Pains au chocolat||Chicken curry||Filled rolls|
|Cereal||Veggie Curry||Potato salad|
|Fruit Juice||Cucumber salad|
|Granola and yogurt crunch||Fresh Fruit|
|Cereal||Fishcakes sweet chilli sauce|
|Bacon Rolls||New potatoes|
|Cereal||Peas & beans|
|Fruit Juice||Pineapple upside down cake|
Homemade granola (Breakfast)
Makes 15 servings
1. Heat the oven to 150 degrees.
2. Mix the oil, honey and vanilla in a large bowl.
3. Tip in all the remaining ingredients, except the dried fruit and mix well.
4. Tip the granola onto two baking sheets and spread evenly. Bake for 15 minutes, then mix in the dried fruit and bake for another 10 - 15 minutes. Remove and scrape onto a flat tray to cool. Once cooled pop into an airtight container.
5. Serve with milk, yogurt or just eat in handfuls.