Supper menu w/c 10th of January


Curried quinoa with winter vegetable pilaff with toasted coconut


Baked buttermilk chicken with a herb crust, honey + mustard sauce, Roseval potatoes and tenderstem broccoli


Ricotta, Parmesan and spinach gnocchi with a chunky tomato sauce, watercress and toasted pumpkin seed salad


Griddled lamb leg steaks with roast vegetable bulghur wheat, minted yoghurt


Baked lime & mint trout fillets with cucumber basmati rice, edamame beans and toasted sesame seeds


Chicken thigh fillets baked with cannellini beans, tarragon, white wine and creme fraiche, served with January King cabbage


Fragrant beef tagine with rose harissa, sweet potatoes and tomatoes, served with couscous

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