Monday
Rosemary-roasted chicken on creamy pesto penne, topped with oven-baked tomatoes and basil. Served with chilli sauce and a crisp green salad with lemon vinaigrette. Also available gluten free and with wholegrain pasta. (1+6+11+15)

Green Dish
Rosemary-roasted mushrooms on creamy pesto penne, topped with oven-baked tomatoes and basil. Served with chilli sauce and a crisp green salad with lemon vinaigrette. Also available gluten free and with wholegrain pasta. (1+6+11+15)

Tuesday
Agave and lemon baked salmon fillet with roasted potatoes tossed in sesame, topped with glazed thyme carrots. Served with lemon and dill yoghurt, garlic mayonnaise and a cucumber and radish salad. (2+3+6+8+11+15)

Green Dish
Agave and lemon baked tofu with roasted potatoes tossed in sesame, topped with glazed thyme carrots. Served with lemon and dill yoghurt, garlic mayonnaise and a cucumber and radish salad. Vegan without the yoghurt and mayonnaise, and an alternative is offered. (2+3+6+7+8+11+15)

Wednesday
Vegetarian Indian pot pie, a rich tikka stew of lentils and vegetables topped with creamy curried mash, gratinated in the oven and served with mint and toasted almonds. Served with lime, coriander, raita and kachumber salad. (6+9+15)

Thursday
Crispy chicken gyoza with jasmine rice tossed with edamame and carrot, topped with spring onion. Served with a warm miso soup, sunomono (Japanese cucumber salad) and gyoza dipping sauce. Also available gluten free. (1+7+8+13+15)

Green Dish
Crispy vegetable gyoza with jasmine rice tossed with edamame and carrot, topped with spring onion. Served with a warm miso soup, sunomono (Japanese cucumber salad) and gyoza dipping sauce. Also available gluten free, and vegan. (1+7+8+13+15)

Friday
Ham jägerschnitzel with sautéed potatoes and mushroom sauce, topped with peas tossed in parsley and cold-pressed butter-flavoured rapeseed oil. Served with lemon and a crisp red cabbage salad. Also available gluten free. (1+2+6+15)

Green Dish
Celeriac schnitzel with sautéed potatoes and mushroom sauce, topped with peas tossed in parsley and cold-pressed butter-flavoured rapeseed oil. Served with lemon and a crisp red cabbage salad. Also available gluten free and vegan. (1+2+6+10+15)

Monday
Larb moo, an authentic Thai dish of juicy pork, aromatic herbs and a fresh, flavourful marinade. Served with rice. (3+4+7+8+13+15)

Green Dish
Larb tofu, an authentic Thai dish of tofu, aromatic herbs and a fresh, flavourful marinade. Served with rice. (3+4+7+8+13+15)

Tuesday
Danish fish cakes with new potatoes and remoulade. Served with green salad and lemon. (1+2+3+6+11+13)

Green Dish
Vegetable patties with new potatoes and remoulade. Served with green salad and lemon. (1+2+6+11+13)

Wednesday
Creamy mushroom pasta with parmesan, sage and parsley. (1+6+13+15)

Thursday
Meatloaf with roasted potatoes, lingonberries and gravy, topped with a herb salad. (1+2+6+11+13+15)

Green Dish
Chickpea loaf with roasted potatoes, sugared redcurrants and gravy, topped with a herb salad. (6+11+13+15)

Friday
Korean fried chicken burger with kimchi mayo and crisp salad. (1+2+6+7+8+13+15)

Green Dish
Korean fried mushroom burger with kimchi mayo and crisp salad. (1+2+6+7+8+13+15)

Monday
Penne tossed in a creamy courgette and mint sauce, with crispy pancetta, toasted walnuts, hazelnuts and fresh herbs. (1+6+9+13+15)

Green Dish
Penne tossed in a creamy courgette and mint sauce, with tender butter beans, toasted walnuts, hazelnuts and fresh herbs. (1+6+9+13+15)

Tuesday
Tandoori chicken, a true classic in warm spices, served with fluffy rice, chutney and raita. (6+7+15)

Green Dish
Tandoori tofu in warm spices, served with fluffy rice, chutney and raita. (6+7+15)

Wednesday
Sunny-side-up eggs on a nest of crushed, crispy-fried potato with creamed spinach and sorrel, topped with spiced breadcrumbs. (1+2+6+13+15)

Thursday
Chili con carne, the classic with beef, tomato and beans, seasoned with a touch of chocolate. Served with rice and extra chilli for those who want more heat. (10+13+15)

Green Dish
Chili sin carne, the vegetarian version seasoned exactly the same way. Served with rice and chilli on the side. (10+13+15)

Friday
Soft polenta with a slice of porchetta, slow-baked tomatoes and salsa verde. (13+15)

Green Dish
Soft polenta with Ingrid pea falafel, slow-baked tomatoes and salsa verde. (13+15)

GLOBETROTTER

Monday / Tuesday
Mongolian pork, a stir fry of pork neck and vegetables tossed in a sweet and salty sauce with ginger and garlic, served on rice and topped with sesame and spring onion. Served with blanched green beans in goma dressing. (7+8+11+15)

Green Dish
Mongolian tofu, a stir fry of tofu and vegetables tossed in a sweet and salty sauce with ginger and garlic, served on rice and topped with sesame and spring onion. Served with blanched green beans in goma dressing. (7+8+11+15)

Wednesday
Butter-toasted fregola with chickpeas, sweetcorn and courgette, topped with parmesan and basil. Served with herb-baked onions and whipped ricotta with olive oil and basil glaze. Also available gluten free. (1+6+13+15)

Thursday / Friday
Roasted turkey with cream sauce and confit garlic mash topped with parsley. Served with roasted Brussels sprouts and cranberry sauce. (6+15)

Green Dish
Lentil and mushroom loaf with cream sauce and confit garlic mash topped with parsley. Served with roasted Brussels sprouts and cranberry sauce. (6+15)

HOMEBOUND

Monday / Tuesday
Chicken meatballs in curry with rice, topped with parsley. Served with spicy mango chutney, toasted coconut and cucumber salad. Also available gluten free. (1+2)

Wednesday
A big, filling burger with a lentil and beetroot patty, plenty of fresh vegetables, ketchup and coarse dijonnaise. Served with baked root vegetables and chilli mayonnaise. Also available gluten free. (1+2+6+11)

Thursday / Friday
Danish beef hash (biksemad) topped with a fried egg and chives. Served with pickled beetroot, rye bread crunch and béarnaise cream. Gluten free without the rye bread crunch. (1+2+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.