Dinner menu w/c 27th of March

Monday

Chinese style noodles with Oolong tea marinated tempeh, sugar snap peas & toasted sesame seeds

Tuesday

Salmon fillets baked with curried leeks & peas, served with basmati rice and toasted almonds

Wednesday

Moroccan spiced chicken thighs with carrots, chickpeas and bulghur wheat

Thursday

Spring vegetable & barley casserole with gremolata, served with walnut bread

  

Friday

Baked pollock fillets with tomatoes, potatoes and olives, served with tenderstem broccoli

Saturday

Rose harissa griddled chicken, Persian spiced pilaff, green beans and minted yoghurt

Sunday

Oven baked chestnut mushroom, porcini and wild garlic risotto, poached Burford Brown egg & Parmesan

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