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Vietnamese coconut caramel tofu
Hot chips and tarama
Nacho-style baked vegetables with black beans
Roast portobello mushrooms with blue cheese and pine nut stuffing
Artichoke barigoule with roasted cherry truss tomatoes
Johnny cakes
Beginner’s dumplings (Zhong dumplings)
Iceberg salad with green goddess dressing
Tofu with garlic, sesame and chilli oil
Crispy crunchy sprouts
Fiery Sichuan fondue
Leftover roast vegetable salad
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