Dinner menu w/c 14th of February

Monday

Big curry noodle pot with udon noodles, roasted peanuts and coriander

Tuesday

Baked plaice fillets with a tapenade, tomato and wilted spinach filling, served with rice

Wednesday

Moroccan spiced chicken with roast winter vegetable bulghur wheat and  minted yoghurt

Thursday

Trout fillets with an oat & mustard crust, roast beetroot salad, boiled Charlotte potatoes and chive cream

Friday

Tofu baked with curried leeks and cherry tomatoes, served with wholegrain basmati rice and toasted almonds

Saturday

Rustic sweet pepper soup, served with chopped avocado, tortilla chips, chillies and lime

Sunday

Chinese style noodles with Lapsang Souchong tea-marinated lamb, tenderstem broccoli and toasted sesame seeds

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