A vegan afternoon tea inspired sandwich recipe
Our chefs share a vegan sandwich recipe for a deliciously different lunchtime nourishment.
20th April 2020
Famed for championing the very best of British produce, our menus focus on simple, seasonal dishes, filled with flavour. With the government guidance clearly stating that we should ‘stay home’, our Head Chef has kindly stepped out of the kitchen to share a simple recipe that’s perfect for batch cooking and freezing. Inspired by spring and all the verdant vegetables on offer, this Green Minestrone is best served with a drizzle of olive oil, cracked black pepper and a generous helping of creamy mozzarella.
Please note – quantities have purposefully been omitted for you to adjust based on the size of your family.
If freezing, stop here. You’ll need to defrost and reheat the broth before moving on to the next step.
Copyright © 2020 – The Athenaeum | Website by Up