Monday
Chicken danoise with small white potatoes, cream sauce and peas tossed in parsley and butter-flavoured rapeseed oil. Served with rhubarb compote and pickled cucumber. (6+13)

Green Dish
Celeriac danoise with small white potatoes, cream sauce and peas tossed in parsley and butter-flavoured rapeseed oil. Served with rhubarb compote and pickled cucumber. (6+10+13)

Tuesday
Lamb chana with naan topped with namkeen. Served with Indian rice salad, yoghurt, chilli sauce, coriander and lime pickle. (1+6+15)

Green Dish
Tofu chana with naan topped with namkeen. Served with Indian rice salad, yoghurt, chilli sauce, coriander and lime pickle. (1+6+7+15)

Wednesday
Vegetable chow mein topped with a fried egg and spring onion. Served with Chinese smashed cucumber salad and spicy ketchup. (1+2+7+15)

Thursday
Butter chicken with basmati rice topped with crushed papadum. Served with kachumber, lime, coriander and chilli sauce. (6+15)

Green Dish
Tempeh with basmati rice topped with crushed papadum. Served with kachumber, lime, coriander and chilli sauce. (6+7+15)

Friday
Beef burger with cheese and fries. Served with the classic vegetables, burger sauce, mayonnaise and ketchup. (1+2+6+11+15)

Green Dish
Veggie burger with cheese and fries. Served with the classic vegetables, burger sauce, mayonnaise and ketchup. (1+2+6+11+15)

Monday
Swedish meatballs with mashed potatoes, lingonberries and cream gravy. (1+2+6+13)

Green Dish
Vegetable balls with mashed potatoes, lingonberries and cream gravy. (1+2+6+13)

Tuesday
Chili con carne, spicy and warming for early November. (6+13+15)

Green Dish
Chili sin carne, the vegetarian version, just as spicy and warming. (6+13+15)

Wednesday
Aloo gobi, a lovely and mild Indian vegetarian dish with cauliflower and potatoes, served with rice. (13+15)

Thursday
Pasta alfredo with chicken, creamy pasta with chicken and parmesan, perfect for little Friday. (1+6+13+15)

Green Dish
Pasta alfredo with halloumi and white beans, perfect for a vegetarian little Friday. (1+6+13+15)

Friday
Cheeseburger with the classic trimmings. (1+2+6+11+13+15)

Green Dish
Vegetarian cheeseburger with the classic trimmings. (1+2+6+11+13+15)

Monday
Chicken fried in Moroccan spices with a spicy tomato sauce and a bulgur salad on the side. (1+8+13+15)

Green Dish
Tofu fried in Moroccan spices with a spicy tomato sauce and a bulgur salad on the side. (1+7+8+13+15)

Tuesday
Glazed ham with creamed kale and browned potatoes. (6+11+13+15)

Green Dish
Glazed celeriac with creamed kale and browned potatoes. (6+10+11+13+15)

Wednesday
Pasta penne alla Norma, a Sicilian pasta dish with fried aubergine in spicy tomato sauce, topped with parmesan and breadcrumbs. (1+6+13+15)

Thursday
Braised beef cheeks in red wine sauce with mushrooms, served with creamy mashed potatoes. (6+10+13+15)

Green Dish
Creamy mushroom ragout served with creamy mashed potatoes. (6+10+13+15)

Friday
Astrid rolls spring rolls with spicy pork and greens, served with sweet-and-sour sauce and fluffy rice. (1+2+7+8+15)

Green Dish
The green roll filled with shiitake mushrooms and fresh greens, with a sweet-and-sour sauce and fluffy rice. (1+2+7+8+15)

GLOBETROTTER

Monday / Tuesday
Coq au vin, a classic French dish with chicken braised in a rich red wine sauce with vegetables, served with creamy mashed potatoes and topped with fresh parsley. Served with a green salad and mustard vinaigrette on the side. (6+11+13+15)

Green Dish
Coq au vin with cauliflower braised in a rich red wine sauce with vegetables, served with creamy mashed potatoes and topped with fresh parsley. Served with a green salad and mustard vinaigrette on the side. (6+11+13+15)

Wednesday
Sri Lankan coconut dal palak, a creamy lentil and spinach curry cooked in coconut milk, seasoned with Sri Lankan spices, mustard seeds and fresh herbs. Served with steamed basmati rice, traditional Sri Lankan flatbread (pol roti) and a range of fresh, spiced sides. (1+11)

Thursday / Friday
Filipino pork adobo, tender slow-cooked pork in a rich, aromatic sauce of soy, vinegar, garlic and bay leaves. Served on a bed of steamed jasmine rice with crisp pak choi. (1+7+15)

Green Dish
Mushroom and tofu adobo in a rich, aromatic sauce of soy, vinegar, garlic and bay leaves. Served on a bed of steamed jasmine rice with crisp pak choi. (1+7+15)

HOMEBOUND

Monday / Tuesday
Honey-mustard glazed smoked pork loin accompanied by classic creamed potatoes and a crisp slaw of seasonal apples and mustard. (1+2+6+11+13)

Green Dish
Honey-mustard glazed celeriac accompanied by classic creamed potatoes and a crisp slaw of seasonal apples and mustard. (1+2+6+10+11+13)

Wednesday
Soft potato gnocchi tossed in a rich cream sauce with sun-dried tomatoes, spinach and garlic. Gratinated with golden, melted mozzarella and parmesan. (1+2+6+13+15)

Thursday / Friday
Crisp, golden chicken thighs served with a rich, creamy parsley sauce. Accompanied by tender boiled potatoes and a classic, tangy cucumber salad. (1+6+13)

Green Dish
Crisp, golden vegetables served with a rich, creamy parsley sauce. Accompanied by tender boiled potatoes and a classic, tangy cucumber salad. (1+6+13)

Sprout
A selection of fresh seasonal vegetables that you can combine with a protein of your choice to create your own meal salad.