Layered Gateaux of Roast Red Peppers and
Plum Tomatoes topped with Grilled Goats Cheese and Served
on italian Paper Bread with Westcountry Cheese Loaves
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Deep Fried Crown of Aubergine filled with
Mediterranean Caponata on a Sundried Tomato and Basil
Coulis with a Necklace of Profiteroles filled with Wild
Garlic Mash
