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