Monday
Steamed vegetable “salad” with Indonesian nut sambal, quail’s eggs & rice
Tuesday
Chicken kofte with tzatziki, green beans & Jersey Royals
Wednesday
Pan-fried sea bass fillets with artichoke & broad bean couscous
Thursday
Veal, spinach & lemon meatballs, tomato sauce & bulghur wheat served with Greek yoghurt
Friday
Roast beetroot salad with anchovy, mint & mozzarella
Saturday
Asparagus & Serrano ham soldiers, toasted multigrain
Chocolate brownie
Sunday
Ricotta hotcakes with Sweet Eve strawberries
