
Sample Weekly Menu
TUESDAY
Salmon, ricotta and spinach pie with dill and lemon with soft potato topping
Roast chicken pieces with mustard, honey and balsamic vinegar
Lemon and thyme risotto with baby spinach scattered with feta and mozzarella
Grated celeriac, fennel and white cabbage with a lemon and mint dressing and pommegranate jewels
Crisp winter leaf salad with chives and amaranth cress
Expresso merangue roulade drizzled with chocolate