MONDAY
BREAKFAST: Grilled field mushrooms and tomatoes
on granary toast
LUNCH: Filled jacket potatoes
DINNER: Nutty Stir-Fried Vegetable Rice; Fruit
pie
TUESDAY
BREAKFAST: Granola
LUNCH: Quick and easy pizza
DINNER: Mixed Mushroom Stroganoff; Baked bananas
with brown sugar and cinnamon
WEDNESDAY
BREAKFAST: Granary toast with crunchy peanut butter, honey and
bananas
LUNCH: Spanish omelette
DINNER: Mixed Vegetable Gratin served with salad;
Blackcurrant fool
THURSDAY
BREAKFAST: Rolled oat porridge topped with soft fruit
LUNCH: Soup and
crusty french bread
DINNER: Country Garden Cottage Pie; Greek yogurt
with honey and chopped nuts
FRIDAY
BREAKFAST: Scrambled free-range eggs on wholemeal toast
LUNCH: Veggieburger
in pitta bread
DINNER: Pasta Italienne; Soya fruit flavoured
dessert
SATURDAY
BREAKFAST: Pancakes with maple syrup
LUNCH: Corn on the cob with crusty bread and salad
DINNER: Alu-Chole with Rice; Fruit crumble
SUNDAY
BREAKFAST: A full vegetarian cooked brunch
LUNCH/DINNER: Peanut and Apple
Roast with Mushroom, Onion and Cranberry Gravy, roast potatoes, steamed broccoli; Fresh
autumn fruit trifle
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