Monday
Chili con carne with a crispy baked potato, topped with grated cheese and parsley. Served with fresh coriander, crème fraîche, pico de gallo and creamy avocado. (2+6+11+15)

Green Dish
Chili sin carne with a crispy baked potato, topped with grated cheese and parsley. Served with fresh coriander, crème fraîche, pico de gallo and creamy avocado. (2+6+11+15)

Tuesday
Teriyaki chicken stir fry with rice and plenty of vegetables, topped with spring onion and toasted sesame. Served with Japanese cucumber salad and quick-pickled daikon and carrot. (7+8+13+15)

Green Dish
Teriyaki tofu stir fry with rice and plenty of vegetables, topped with spring onion and toasted sesame. Served with Japanese cucumber salad and quick-pickled daikon and carrot. (7+8+13+15)

Wednesday
Rich vegetarian hash with edamame and mushrooms, topped with a fried egg and chopped chives. Served with HP sauce, béarnaise cream and a haricots verts salad with red onion and slow-baked tomatoes. (1+2+7+11)

Thursday
Vietnamese grilled lemongrass pork chop with jasmine rice, topped with roasted peanuts. Served with a fresh salad of bean sprouts, cucumber and tomato, pickled vegetables and fish sauce dip. (3+4+7+8+15)

Green Dish
Vietnamese grilled lemongrass aubergine with jasmine rice, topped with roasted peanuts. Served with a fresh salad of bean sprouts, cucumber and tomato, pickled vegetables and fish sauce dip. (3+4+7+8+15)

Friday
Build your own hot dog with creamy summer potato salad and all the classic toppings. Halal beef sausages are also available. (1+2+6+11)

Green Dish
Build your own hot dog with vegetarian sausage and creamy summer potato salad. All the classic toppings on the side. (1+2+6+7+11)

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Monday
Chicken roasted in lemon and buttermilk, served with soft, creamy polenta and fresh herbs. (6+15)

Green Dish
Roasted vegetables and chickpeas in lemon and buttermilk, served with soft, creamy polenta and fresh herbs. (6+15)

Tuesday
Pasta with salsiccia in a rich, creamy tomato sauce. (1+6+13+15)

Green Dish
Pasta with vegan smoked sausage and vegetables in a rich, creamy tomato sauce. (1+6+13+15)

Wednesday
Burritos with sweet potato, black beans, cheese and chipotle dressing. Served with cabbage salad and crème fraîche dressing. (1+6+13+15)

Thursday
Swedish meatballs with mashed potatoes, lingonberries and cream sauce. (1+6+13+15)

Green Dish
Vegetarian meatballs with mashed potatoes, lingonberries and cream sauce. (1+6+13+15)

Friday
Steak sandwich with soft onions, pickled cucumber and crispy fried onions. And of course: gravy. (1+6+13+15)

Green Dish
Vegetarian steak sandwich with soft onions, pickled cucumber and crispy fried onions. (1+6+13+15)

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Monday
Crispy Cajun fried chicken, served with corn and fresh coleslaw. (1+6+15)

Green Dish
Crispy Cajun fried tofu, served with corn and fresh coleslaw. (1+6+15)

Tuesday
Egg noodles with crispy duck, crispy chilli and plenty of fresh vegetables. (1+2+7+8+15)

Green Dish
Egg noodles with crispy fried beans, crispy chilli and plenty of fresh vegetables. (1+2+7+8+15)

Wednesday
Potato frittata with grilled peppers and a herb salad with marjoram, parsley, frisée and Parmesan. (2+6+15)

Thursday
Baked fish with classic sauce tartare, grilled summer pointed cabbage and potatoes. (2+3+6+15)

Green Dish
Baked tofu with nori, served with sauce tartare, grilled summer pointed cabbage and potatoes. (2+6+7+15)

Friday
Spring rolls with beef and vegetables, served with rice and sweet and sour sauce. (1+7+15)

Green Dish
Spring rolls packed with vegetables, served with rice and sweet and sour sauce. (1+7+15)

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GLOBETROTTER

Monday / Tuesday
Korean Jeyuk Bokkeum: spicy pork stir fry with rice, topped with kongnamul muchim (bean sprout salad). Served with kimchi salad and pickled daikon. Gluten-free option available. (1+7+8+13+15)

Green Dish
Spicy soy protein stir fry with rice, topped with kongnamul muchim (bean sprout salad). Served with kimchi salad and pickled daikon. Gluten-free option available. (1+7+8+13+15)

Wednesday
Fried courgette fritters with a rich Greek salad. Served with tzatziki and potatoes tossed in a lemon and pepper vinaigrette. Gluten-free option available. (1+2+6+11+15)

Thursday / Friday
Thai chicken satay: roasted chicken with peanut sauce, jasmine rice and Thai roasted broccoli. Served with Thai cucumber salad and toasted spiced bread. Gluten-free option available. (1+4+7+8+9+13+15)

Green Dish
Thai tofu satay: roasted tofu with peanut sauce, jasmine rice and Thai roasted broccoli. Served with Thai cucumber salad and toasted spiced bread. Gluten-free option available. (1+4+7+8+9+13+15)

HOMEBOUND

Monday / Tuesday
Chicken Danoise with white potatoes, cream sauce and green peas tossed in browned butter and parsley. Served with rhubarb compote and pickled cucumber. (6)

Wednesday
Vegetarian chickpea patties, served with summer rice salad with vegetables, topped with pea shoots. Served with remoulade and dill dressing. (6+15)

Thursday / Friday
Roast pork with brown gravy, new potatoes and fresh red cabbage salad tossed with herbs. Served with pickled cucumber. (6+11)

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

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