Some of the lovely adults that attend Adams Arc will be helping me tonight to make sure that the evening runs smoothly - if you need anything just ask. Every single dish on the menu will be made with a vegetarian option along side the meat one and there will be plenty of vegan options too (we will put some signage up on the night alongside the dishes to make it easier to recognise). Please do bring along drinks to have on the night although a welcome drink will be served whilst we help you part with money for the raffle.

We are going to start the night off with two homemade soups to warm you up ...

Spicy Chorizo and Bean Soup OR Thai butternut squash soup - both the recipes are from the Adam's Arc recipe book. The recipe books will be available on the night to purchase if you want to make these soups at home.

Homemade Labneh - a Middle Eastern yogurt cheese with olives, pistachios and basil - go on, dip it in and give it a whirl.

Pink grapefruit, (pomelo if I can get hold of it) and sumac salad with red onion and basil in a sweet chilli dressing - something about the word grapefruit makes people scrunch up their faces and wince but this underappreciated fruit is worth a bit of peeling effort. This salad will definitely wake up your taste buds

Tortilla - A Spanish classic with only three ingredients, eggs, potatoes and onions but done well it is a miraculous thing.

Roasted Vegetable Couscous - we take cauliflower, broccoli, carrots, peas and any other vegetables in the fridge and slow roast them with turmeric, cumin and coriander then mix them up with some soft fluffy couscous.

Shepherds salad - This version of a feta cheese Greek salad is refreshing and herby, very herby!

Eastern slaw - close your eyes, picture a coleslaw then erase that from your food memory and replace it with this one. Apples, cinnamon, raisins, cauliflower, nigella seeds are some of the not so ordinary ingredients in this twist on a classic.

Vietnamese rib eye steak and mango salad - This is one of the most delicious salads we tasted on holiday last year. Rib eye steak is marinated in a secret blend of oriental spices and then mixed into a salad of crunchy vegetables. (I will make one lot without any beef in it).

Warm potato salad with green tahini and herb dressing - seriously scrummy.

Vegetable Pahi- technically this is a dry Sri Lankan curry but my version is a bit more like a pickle. I serve it cold with lots of fresh bread to dunk into.

Roast Salmon with lemon turmeric and black pepper - a stunning fish dish as the salmon turns a lovely yellow golden colour on the outside and remains pink on the inside.

Roasted chicken served on a bed of crunchy greens with a sweet tahini dressing. (we will put some to one size without the chicken on the top).

Saffron rice with barberries and mixed herbs - This dish has its origins in the Middle East and is usually served on specials occasions.

For pudding there will be lots of home made meringues, cake and of course Mrs Dowsons Ice Cream.

If you have room there is a selection of foreign and local cheese some hard, some soft - so soft they are practically gooey served with grapes, walnuts, figs, jams, pickles and a plethora of biscuits.

Tea, coffee and after dinner mints.