Sample Weekly Menu

TUESDAY

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Salmon, ricotta and spinach pie with dill and lemon with soft potato topping

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Roast chicken pieces with mustard, honey and balsamic vinegar

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Lemon and thyme risotto with baby spinach scattered with feta and mozzarella

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Grated celeriac, fennel and white cabbage with a lemon and mint dressing and pommegranate jewels

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Crisp winter leaf salad with chives and amaranth cress

Expresso merangue roulade drizzled with chocolate

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