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| LAYERS OF THINLY SLICED POTATOES, SAUTEED CARROTS, CELERY AND ONIONS, THYME, SLICED ROAST CHICKEN BREAST, CHICKEN STOCK - ROAST CHICKEN HOT POT |
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| HOT POT READY FOR BAKING |
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| ARTICHOKE AND VEGETABLE, RICE GRATIN |
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| PREVIOUS 2 THE GRATIN READY FOR BAKING |
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| PREVIOUS 2 THE WHOLEWHEAT SOURDOUGH BREADS |
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| ROAST CHICKEN BREAST FOR THE HOT POT |
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| LENTIL AND SPINACH SOUP |
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| BLENDED TOMATO-BASIL SOUP |
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| MIXED HERB CREPES |
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| STEAMED BROWN RICE FOR THE GRATINS |
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| Steamed broccoli with black sesame seeds and sesame oil |
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| Sauteed Spanish style carrots with smoked paprika and almonds |
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| The Turkey and Vegetable filling for the Crepes, topped with fresh basil leaves |
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| The baked Roast Chicken and Vegetable Hot Pot |
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