Guest lunch – Simply Tay Tayyaba is cooking up “Ginger chicken, spicy fish curry & vegetarian aubergine potato curry – all served with pilau rice and daahl. Veggie samosas will also be available.”

World food/vegan – Return to Shashamane Emilia is making “Chickpea salad with wakame seaweed; kidney beans with cardamom seeds & fresh tarragon; butter beans with dill parsley; lentil stew; Mexican street salad with cabbage & chillies; kale salad with a fresh turmeric dressing & sunflower seeds; fresh coriander sauce with chillies & garlic; hummus; spicy sauce with cayenne pepper; quinoa salad with linseed, basil & pomegranate.”