Supper menu w/c 10th of January

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

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