A home-made comfort food using your favourite sausage meat. 

Homemade pizza with your choice of cheese and toppings.

Make your own mix of bruschetta with toppings ranging from fish to vegetables and cheese.

Chicken and coconut curry with pilau rice and naan bread. Easily adapted to vegetarian or vegan version too.

An adaptable recipe easy to make vegetarian or even vegan.

A French classic combining chicken and mushrooms. 

The ultimate meat pie recipe to prepare over a day or two.

A hybrid version of a classic veal dish made with chicken and stuffed with ham and cheese.

A cold soup starter to go with a vegan meal that includes vegan caramelised onion and vegetable tart and finish with a dark chocolate and avocado mousse.

A great vegan meal especially when served with Gazpacho starter and finished with a dark chocolate and avocado mousse.

Classic creamy pasta dish made with egg, cheese and ham.

Learn how to make a popular mainstay of Trinity banquet menus.

A versatile curry recipe that can be made with tofu or Indian hard cheese. 

An easy to make dish with the vegetables and protein of your choice - easy to make vegetarian.

A Trinity banquet menu favourite, this can be a rich appetiser or main dish.

A classic meat pie with dark ale and mushrooms.

A delicious vegetarian starter or main that is a regular at formal halls.

A fish pie made with puff pastry instead of potato mash.

An allergy-friendly and delicious recipe for our popular brownies served in hall.

Try this tart and creamy possett with home-made shortbread.

Biscuit base, fruit nuts and chocolate make up these cake bars.

A delicious vegan dessert perfect served with Gazpacho soup and vegan caramelised onion and vegetable tart.

These flapjacks feature jam and chocolate drizzle.

A moist and delicious way to use up leftover pumpkin.