Curly kale, soft polenta, chermoula baked salmon…

Dinner menu for week commencing 8 February.

I hope the way we use seasonal vegetables and a range of pulses and sources of protein shows you how eating a healthily balanced diet can be delicious.


Chinese style noodles stir-fried with marinated lamb, curly kale and sesame seeds


Salmon baked with curried leeks and cherry tomatoes, served with basmati rice and toasted almonds


Aromatic chicken with sticky apricots, courgettes and couscous


Chilli tofu, sweet potato + broccoli in coconut coriander broth


Baked fish fillets with tapenade, tomatoes and wilted spinach, served with soft polenta

Bon appetit!



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