Monday
Turkey marinated in plenty of herbs and spices, couscous tabbouleh with fresh greens, herbs, dried fruit and nuts. Served with fresh citrus and sumac yoghurt. (1+4+6+9+13+15)

Green Dish
Marinated aubergine with couscous tabbouleh with fresh greens, herbs, dried fruit and nuts. Served with fresh citrus and sumac yoghurt. (1+4+6+9+13+15)

Tuesday
Slow-cooked pork neck in white wine and herbs, served with potato and root vegetable mash and a rich, intense jus. Topped with pickled onion and chervil. (6+10+13+15)

Green Dish
Salt-baked celeriac served with potato and root vegetable mash and a delicious white wine sauce. Topped with pickled onion and chervil. (6+10+13+15)

Wednesday
Tom yum, a delicious, warming Thai soup with tofu, mushrooms, sweetcorn and greens. Wonderful aromas of lemongrass and galangal. (7+13+15)

Thursday
Tandoori chicken thighs, an Indian-Pakistani favourite. Yoghurt-marinated chicken with plenty of spices. Served with rice and mint and coriander chutney. (6+13+15)

Green Dish
Tandoori tempeh, an Indian-Pakistani favourite. Yoghurt-marinated tempeh with plenty of spices. Served with rice and mint and coriander chutney. (6+7+13+15)

Friday
Pasta bolognese with plenty of parmigiano and parsley. (1+6+10+13+15)

Green Dish
Vegetarian bolognese with plenty of parmigiano and parsley. (1+6+10+13+15)