SAMPLE SPRING CANAPE SUGGESTIONS
White Buckie crab with apricots and avocado on a tattie scone
Wilde Thyme fragrant duck with rhubarb and chilli jam
Jerusalem artichoke barigole with sweet potato
Frothy spring pea and mint sip
Marinated chicken in orange, lemon, lime, marjoram and sesame oil
Sticky lamb with mint and hummus
Maple fig with prosciutto
Hot smoked salmon with horseradish cream, roquette and capers
Pear, walnut and Dunsyre blue cheese tart
New season’s asparagus tartlet with scallop
Seared king prawn marinated in saffron coriander with mango and lychee compote
Mini pear and pecan tart
Wilde Thyme rhubarb and custard
