Here’s what’s on the menu next week


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


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


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


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


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

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