A Foundation Course lunch prepared by Nicky Clinch, bringing a touch of her Asian roots to a delicious wholefood meal. Coconut and Lemongrass Soup followed by a plate of Udon Noddles with Tahini and Sesame dressing; peeled Cucumber, Sugarsnap Pea, Pea and Coriander Salad with Sauteed Onions; Summer Rolls with Fish Tempura, Carrots, Cucumber and Lettuce, and a homemade Hoisin sauce.
