Here’s what’s on the menu next week

Monday

Trout fillets on rosemary roast potatoes, beetroot salad with walnut-horseradish creme fraiche

Tuesday

Butternut squash, tomato & spinach curry, wholegrain basmati rice with toasted almonds

Wednesday

Greek style chicken fillets with a zesty Feta topping, Charlotte potatoes and wilted spring cabbage

Thursday

Ricotta and spinach cannelloni, chunky tomato sauce, watercress + Pecorino salad

Friday

Baked salmon fillets with an oat & mustard crust, crushed potatoes and green beans

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