Sample Weekly Menu

WEDNESDAY

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Slow roast cider and sage pork shoulder

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Jeruselum artichoke and swiss chard friola (bread case) with creme fraiche and feta

Parsnip mash (with potato)

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Roast chantenay carrots with maple syrup and lemon, tossed with purple kale

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Salad of slow roast tomatoes, roast spiced cauliflower, snap peas and butterbeans

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