THIS WEEK’S MENU
Week 3 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
CRUDITIES
MAIN MEAL ONE
‘Once change a week Monday’
Chunky soya and NO bean chilli, with 50/50 rice, tortillas and mild salsa
MAIN MEAL TWO Cheesy spring vegetable crumble
Lamb shepherds pie with root vegetable topping
Chunky tomato, mozzarella and herb penne pasta bake
Roast turkey with fruity chutney and gravy
Red pepper and baby corn
Battered MCS pollack with tartare and lemon
ON THE SIDE
DESSERT
EVERY DAY
Sweet and sour tofu vegetable egg noodles Classic beef lasagne with parmesan
50/50 rice, steamed roots and broccoli florets Savoy cabbage and sweetcorn
Double chocolate brownie
Fresh cut fruit and yoghurt
Fresh cut fruit and yoghurt
Garlic bread, steamed peas and baked carrots
New potato and pea frittata with lemon yoghurt Quorn sausage toad in the hole with gravy
Roast potatoes, baked squash and seasonal greens
Chunky chips, garden peas and mini corn
Apple and oat crumble with custard
Fresh cut fruit and yoghurt
All dishes highlighted in green have one or more of the key features to make it a Future Proof Food dish
Fresh cut fruit and yoghurt
Lemon and oat cookie
Fresh cut fruit and yoghurt
Cucumber and carrot Edible gardens Chery tomato and broccoli Edible gardens SOUP Potato and leek Cauliflower Broccoli cheese Tomato and basil Butternut squash