Buffet-style lunch

This event had three courses, served in different parts of the house and garden. This middle course was roast lamb and fresh fig salad, a lentil and tahini side dish, and a main-dish vegetable tart.  It made for a leisurely and varied afternoon for guests and hosts that accommodated a variety of tastes and dietary requirements.

[Food made and photographed by Laura Donohue, Cottage Garden Cookery]

This event had three courses, served in different parts of the house and garden. This middle course was roast lamb and fresh fig salad, a lentil and tahini side dish, and a main-dish vegetable tart. It made for a leisurely and varied afternoon for guests and hosts that accommodated a variety of tastes and dietary requirements.

[Food made and photographed by Laura Donohue, Cottage Garden Cookery]

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