
Sample Weekly Menu
WEDNESDAY
Slow roast cider and sage pork shoulder
Jeruselum artichoke and swiss chard friola (bread case) with creme fraiche and feta
Parsnip mash (with potato)
Roast chantenay carrots with maple syrup and lemon, tossed with purple kale
Salad of slow roast tomatoes, roast spiced cauliflower, snap peas and butterbeans