Supper & brunch menu w/c 25th of April

Monday

Spring vegetable casserole with wild garlic-walnut pesto and multi-seed bread

Tuesday

Chicken with leeks and mustard, served with new potatoes

Wednesday

Chermoula pollock fillets with roast sweet pepper couscous

Thursday

Japanese style chicken, egg and rice bowl

Friday

Lemony lamb meatballs, rice and wilted chard

Saturday

Boiled egg and Serrano ham soldiers

Fruit salad with natural bio-yoghurt and seeds

Sunday

Wholemeal pancake stack with banana and honey

Almond milk thickie

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