Dinner menu w/c 19th of July


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


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


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


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


Fragrant beef tagine with rose harissa, sweet potatoes and couscous


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