Monday
Curried quinoa with winter vegetable pilaff with toasted coconut
Tuesday
Baked buttermilk chicken with a herb crust, honey + mustard sauce, Roseval potatoes and tenderstem broccoli
Wednesday
Ricotta, Parmesan and spinach gnocchi with a chunky tomato sauce, watercress and toasted pumpkin seed salad
Thursday
Griddled lamb leg steaks with roast vegetable bulghur wheat, minted yoghurt
Friday
Baked lime & mint trout fillets with cucumber basmati rice, edamame beans and toasted sesame seeds
Saturday
Chicken thigh fillets baked with cannellini beans, tarragon, white wine and creme fraiche, served with January King cabbage
Sunday
Fragrant beef tagine with rose harissa, sweet potatoes and tomatoes, served with couscous
Savvy Cook's Blog 