Dinner menu w/c 5th of July

Monday

Baked salmon fillets with spicy lentils, wilted spinach and minted yoghurt

Tuesday

Veal, sage and lemon cannelloni with a chunky tomato sauce, watercress & Parmesan salad

Wednesday

Chilli tofu, sweet potato and sugar snap peas in a coconut noodle broth

Thursday

Tray baked pollock with runner beans + pine nuts, served with Anya potatoes

Friday

Chicken baked with cannellini beans, tarragon and white wine, served with tenderstem broccoli

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