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- Jamie Oliver's Cafe & Cookery School
Fresh rolled sole, red mullet, naturally smoked haddock and Loch Duart Freedom food Scottish salmon with Kalamata olives, sun-dried tomatoes, roasted peppers and fennel, garlic spinach, yellow cherry tomatoes, fresh basil and a lemon wedge.
Spring peas, broad beans and roasted artichokes layered with rich béchamel sauce, creamy ricotta cheese, free-range egg lasagne sheets, Parmigiano Reggiano , fresh mint and basil leaves, topped with freshly grated mature cheddar cheese and delicious buffalo mozzarella.