Supper menu w/c 8th of November

Monday

Oven-baked porcini and chestnut mushroom, poached duck egg & Parmesan

Tuesday

Baked salmon with spiced lentils and wilted spinach

Wednesday

Harissa chicken thighs baked with butternut squash, purple sprouting broccoli

Thursday

Moroccan lamb meatballs, roast vegetable bulghur wheat and minted yoghurt

Friday

Honey roast turkey breast fillets on lemon & rosemary potatoes, curly kale and horseradish

Saturday

Salt cod and sweet potato fish cakes, red pepper sauce and watercress salad with toasted pumpkin seeds

Sunday

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

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