Dinner menu w/c 19th of July

Monday

Griddled salmon fillet with Puy lentils, salsa verde and balsamic roast tomatoes

Tuesday

Chicken thighs baked with new potatoes, tarragon, white wine and creme fraiche, served with runner beans

Wednesday

Spinach & basil ricotta cannelloni, chunky tomato sauce, courgette salad

Thursday

Stir-fried tea-marinated tofu with coriander noodles and mangetout

Friday

Fragrant beef tagine with rose harissa, sweet potatoes and couscous

  

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