Drop Off meals

Lynn Hilditch Catering
Dinner Drop Off Menu – Main Meals

LAMB SHEPHERD’S PIE
Local Minced Shoulder of Lamb, slow cooked with Root Vegetables in a Port & Rosemary Rich
Gravy, topped with a Buttery Mash.

LAMB HOT-POT
Oven Roasted Local Diced Lamb & Root Vegetables in a Rich Gravy. Topped with sliced Potatoes &
Rosemary Butter. (Available with or without Black Pudding)

SPICED LAMB TAJINE
Moroccan Spiced Local Diced Lamb, roasted with Preserved Lemon, Harissa & Dried Apricot
finished with Honey & Fresh Coriander.

FISH PIE
Cod, Smoked Haddock, Salmon and Dill in a classic White Roux Sauce with Baby Spinach topped
with Lemon & Crushed Baby Potatoes or Mash.

BEEF COTTAGE PIE
Minced Short-Horn Beef traditionally cooked with Root Vegetables & Thyme in a Rich Beef Stock.
Topped with Buttery Mashed Potatoes.

STEAK AND STOUT STEW
Rich Tender Rump Beef & Shallot Onions slow cooked in Tirril Ale to make a Rich Gravy. Topped
with Cheese Scone Dumplings.

STEAK AND MUSHROOM ALE PIE (Stilton option, please ask)
Slow Cooked Rump Steak, Chestnut Mushrooms & Red Onions in a Rich Tirril Ale Onion Gravy
with a Butter Shortcrust Pastry.

LASAGNE
Slow cooked Rump Ragu layered between free-range egg pasta with a Béchamel Sauce. Topped with
Lockerbie Cheddar.

PORK MEATBALLS IN HERBY TOMATO SAUCE
Hand Rolled mince Pork seasoned with Pesto, Chilli and Garlic Tomato Sauce. Fresh Egg Pasta.

LOCAL CHICKEN, HAM AND LEEK PIE
Chicken Breast, Ham & Leeks in a creamy white roux sauce with Butter Shortcrust Pastry. Served
with Baby Potatoes and Seasonal Vegetables (GF Available)

CHICKEN AND MUSHROOM LASAGNE
Diced Chicken and Mushrooms cooked in a Classic Tomato Sauce layered between Free-Range Eggs
Pasta & Béchamel Sauce, topped with Lockerbie Cheddar.

CHICKEN TAJINE
Slow cooked Harrisa marinated pieces of Chicken in a Moroccan Style Tomato, Apricot & Prune
Sauce finished with Fresh Coriander.

CHICKEN PAPRIKA (Spanish Style)
Oven roasted boneless Chicken Breasts, Chorizo & Chestnut Mushrooms finished with Sour Cream,
Green Olives and Fresh Parsley.

Vegetarian/Vegan Options

RICH MUSHROOM BOURGUIGNON (Vegan option available)
A medley of Portobello, Portobellini & Chestnut Button Mushrooms cooked in Red Wine with
Shallot Onions, Garlic & Thyme.

ROAST VEGETABLE LASAGNE
Layers of Vegetable Ragout between layers of fresh lasagne and Béchamel sauce and topped with
Cheddar.

MEXICAN BEAN CHILLI (Vegan)
A mix of Vegetables, Black Beans and Kidney Beans slow roasted in a Chilli Spiced Tomato Sauce.
Topped with Fresh Coriander and Lime.

MUSHROOM AND GUINESS PIE (Vegan)
Chestnut Mushrooms cooked in a rich garlic, rosemary and Guinness sauce and topped with dairy
free pastry.

Optional sides – (order number of portions required)
• Seasonal vegetables
• Selection of salads (Green salad and coleslaw)
• Home made Garlic Bread (GF option available)
• Garlic Ciabatta (GF option available)
• Homemade Flatbread
• Creamy Mashed Potatoes
• Baby Potatoes
• Vegetable Cous Cous
• Lemon Cous Cous

Dinner Drop Off Menu – Desserts
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BELGIAN CHOCOLATE BROWNIE SLICE
Served with warm Vanilla Bean Ice Cream

BRAMLEY APPLE AND BLACKBERRY CRUMBLE
Served with warm Elderflower Ice Cream

LEMON AND LIME CHEESECAKE
Served with Cream

CHOCOLATE AND GUINNESS CAKE
Cream Cheese topping served warm with Cream

APPLEBY GINGER SPONGE PUDDING
Sticky Gingerbread served warm with Homemade Ginger Ice Cream & Cream

SPICED CUMBERLAND BREAD PUDDING
Served warm with Rum Butter & Fresh Cream
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