Monday
Hong Kong sweet and sour pork, sweet and tangy pork made the Hong Kong way, served with jasmine rice and topped with spring onion. Served with chilli oil and Asian slaw. The dish is gluten free. (7+15)

Green Dish
Hong Kong sweet and sour oyster mushrooms, sweet and tangy oyster mushrooms made the Hong Kong way, served with jasmine rice and topped with spring onion. Served with chilli oil and Asian slaw. The dish is gluten free. (7+15)

Tuesday
Tuscan chicken, pan-fried chicken breast on mashed potato, topped with a creamy sauce of sun-dried tomatoes, spinach and a sprinkle of parmesan. Served with chilli sauce and blanched green beans tossed in cold-pressed butter-flavoured rapeseed oil and roasted garlic. Gluten free, and also available dairy free. (6+15)

Green Dish
Tuscan chickpeas, Italian-spiced chickpeas on mashed potato, topped with a creamy sauce of sun-dried tomatoes, spinach and a sprinkle of parmesan. Served with chilli sauce and blanched green beans tossed in cold-pressed butter-flavoured rapeseed oil and roasted garlic. Gluten free, and also available dairy free, which makes it vegan. (6+15)

Wednesday
Palak paneer, Indian spinach curry with paneer (cheese), served with jeera rice and topped with crunchy namkeen. Served with boondi raita, kachumber salad, lime, chilli sauce and coriander. Gluten free, and also available vegan with tofu. (4+6+15)

Thursday
Italian beef lasagne, topped with warm, creamy vodka sauce, parmesan and parsley. Served with chilli sauce and an Italian chopped salad with red wine vinaigrette. Also available gluten free and dairy free. (1+2+6+10+13+15)

Green Dish
Italian pea protein lasagne, topped with warm, creamy vodka sauce, parmesan and parsley. Served with chilli sauce and an Italian chopped salad with red wine vinaigrette. Also available gluten free and dairy free (vegan). (1+2+6+10+13+15)

Friday
Lebanese baharat chicken, Levantine-spiced chicken served with rice pilaf tossed with vermicelli noodles and toasted almonds, topped with roasted courgette with garlic and lemon. Served with fattoush, chilli sauce, lime and salt yoghurt and coriander. Also available gluten free, with the salad without bread. (1+6+9+15)

Green Dish
Lebanese baharat cauliflower, Levantine-spiced cauliflower served with rice pilaf tossed with vermicelli noodles and toasted almonds, topped with roasted courgette with garlic and lemon. Served with fattoush, chilli sauce, lime and salt yoghurt and coriander. Also available gluten free, with the salad without bread. (1+6+9+15)

Monday
Hoisin-marinated chicken with stir-fried vegetables. Served with rice and fresh aromatic herbs. (1+7+8+15)

Green Dish
Hoisin-marinated tofu with stir-fried vegetables. Served with rice and fresh aromatic herbs. (1+7+8+15)

Tuesday
Beef stroganoff with bacon. Served with buttery mashed potato. (6+13+15)

Green Dish
Lentil and mushroom stroganoff. Served with buttery mashed potato. (6+13+15)

Wednesday
Potato and leek soup, topped with kale, toasted nuts, baked onion and parsley oil. (6+9+13+15)

Thursday
Pad krapow, the Thai classic with flavourful, spicy pork. Served with rice and a fried egg. (2+3+4+7+8+13+15)

Green Dish
Vegetarian pad krapow. Served with rice and a fried egg. (2+3+4+7+8+13+15)

Friday
Chicken shawarma, deliciously marinated chicken with flatbread, cabbage, cucumber and tomato in sumac and a flavourful dressing. (1+6+13+15)

Green Dish
Falafel with flatbread, cabbage, cucumber and tomato in sumac and a flavourful dressing. (1+6+13+15)

Monday
Roast turkey with coarsely crushed potatoes, gravy, pickled cucumber and lingonberries. (6+11+15)

Green Dish
Dill patties with coarsely crushed potatoes, gravy, pickled cucumber and lingonberries. (6+11+15)

Tuesday
Nepali-style chicken korma, served with rice, finely sliced spring onion and salted peanuts. (4+6+8+9+15)

Green Dish
Nepali-style tofu korma, served with rice, finely sliced spring onion and salted peanuts. (4+6+7+8+9+15)

Wednesday
Classic red lentil dal in a spiced tomato sauce, served with rice, raita and mango chutney. (6+15)

Thursday
Braised lamb shoulder with potato gratin, sugared berries and the braising jus. (6+10+15)

Green Dish
Stuffed portobello mushrooms with potato gratin, sugared berries and a creamy mushroom sauce. (6+10+15)

Friday
Hot dogs with everything. (1+2+11)

Green Dish
Vegetarian hot dogs with everything. (1+2+11)

GLOBETROTTER

Monday / Tuesday
Spicy chilli con chicken, served on rice and topped with crushed tortilla chips tossed with chopped parsley. Served with creamy coleslaw, lime and coriander. The dish is gluten free. (2+6+11+15)

Green Dish
Spicy chilli con pea protein, served on rice and topped with crushed tortilla chips tossed with chopped parsley. Served with creamy coleslaw, lime and coriander. The dish is gluten free. (2+6+11+15)

Wednesday
Tofu lo mein, a noodle stir fry with plenty of vegetables and tofu tossed in lo mein sauce, topped with toasted sesame seeds and spring onion. Served with flash-fried green beans and edamame with crispy chilli and ginger. Also available gluten free. (1+7+8+9+11+13+15)

Thursday / Friday
Gyros pork neck bowl, Greek gyros-marinated roasted pork neck tossed with vegetables, served on roasted oregano potatoes and topped with parsley. Served with tzatziki, Greek salad and lemon. The dish is gluten free. (6+15)

Green Dish
Gyros soy protein bowl, Greek gyros-marinated roasted soy protein tossed with vegetables, served on roasted oregano potatoes and topped with parsley. Served with tzatziki, Greek salad and lemon. The dish is gluten free. (6+7+15)

HOMEBOUND

Monday / Tuesday
Coarsely ground gourmet pork sausages with wild garlic, served with red wine and onion sauce and creamy mashed potato. Served with an apple and fennel salad with mustard vinaigrette. The dish is gluten free. (6+11+13)

Wednesday
Baked Danish omelette with vegetables, topped with a fresh tomato salad tossed with chives and parsley. Served with rye bread, mustard and pickled beetroot. Also available gluten free. (1+2+6+8+11)

Thursday / Friday
Chicken in tartlets, tender chicken with asparagus served in warm tartlets and topped with tomato and parsley. Served with a pointed cabbage salad with hazelnuts and pear tossed in lemon and cold-pressed rapeseed oil. Also available gluten free in a crispy tortilla bowl. (1+2+6+9)

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