GLOBETROTTER

Monday / Tuesday
Mexican-inspired pork tenderloin with citrus, chilli and warm spices, served with roasted sweet potatoes and topped with esquites. Served with pico de gallo and coriander. The dish is gluten free. (6+11+15)

Green Dish
Mexican-inspired bean stew with citrus, chilli and warm spices, served with roasted sweet potatoes and topped with esquites. Served with pico de gallo and coriander. The dish is gluten free. (6+11+15)

Wednesday
Harissa-roasted carrots served with a rye and spelt grain salad tossed with quinoa and vegetables, topped with toasted sunflower seeds and chickpeas tossed with parsley. Served with bean purée and salted yoghurt. Also available gluten free with rice. (1+6+15)

Thursday / Friday
Hoisin duck stir fry, pulled duck leg cooked in hoisin and Chinese rice wine, tossed with vegetables and served on jasmine rice, topped with toasted sesame seeds and spring onion. Also available gluten free. (1+7+8+11+15)

Green Dish
Hoisin soy protein stir fry, soy protein cooked in hoisin and Chinese rice wine, tossed with vegetables and served on jasmine rice, topped with toasted sesame seeds and spring onion. Also available gluten free. (1+7+8+11+15)

HOMEBOUND

Monday / Tuesday
Roasted, lightly smoked chicken with a seasonal cabbage mix steamed in butter and thyme, new potatoes and blueberry sauce, topped with parsley. Served with classic cucumber salad. (6)

Wednesday
Creamy tomato soup on soffritto with cannellini beans and roasted chickpeas, topped with parsley and chives. Served with whipped ricotta and toasted sourdough. Also available gluten free. (1+6)

Thursday / Friday
Skipperlabskovs, slow-cooked beef chuck simmered with onion, potatoes and spices, served with baked beetroot with bite and topped with plenty of chopped chives. Served with pickled beetroot, whipped butter, coarse mustard and rye bread. Also available gluten free. (1+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.