Autumn 2012 Week 1

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Gammon Steaks with Charred Pineapple

Ultimate Beef Burger Roast Topside of BeefServed with Roasted

Gravy

Cajun Chicken with Chunky Bean Salsa

Crisp Fiery BatteredFillet of Fish

Homemade Tartare Sauce

Tortellini Tomato and Crème Fraiche

Polenta Cake with Ratatouille and

Mozzarella

Leek and Cheese Patties

Mixed Bean and Aubergine Tagine

Vegetarian Lasagne

Warm New Potato Salad

Potato Wedges Crispy Roast Potatoes Spiced Cous Cous Chunky Chips

Oat Crusted Bloomer Sesame Seed Loaf Floured Plait Crown Loaf Poppy Bread

Broccoli FloretsCarrot Rondelles

Or aMixed Side Salad

Garden PeasColeslaw

Or aMixed Side Salad

Puree of SwedeSavoy Cabbage

Or aMixed Side Salad

Carrot BatonsSauté of Leeks

Or aMixed Side Salad

Minted Garden PeasMushy Peas

Or aMixed Side Salad

Toffee Apple Twice Baked Crumble

With Bay CustardOr a piece ofFresh Fruit

Marmalade PuddingWith

Vanilla CustardOr a piece ofFresh Fruit

Bread and Butter Pudding with

Vanilla CustardOr a piece ofFresh Fruit

Blackberry and Apple Pie

WithVanilla CustardOr a piece ofFresh Fruit

Seasonal Fresh Fruit Salad

Or a piece ofFresh Fruit

Fillet of white fish – To ensure we maintain both a seasonal and sustainable source of fish we rotate the species of white fish for this recipe.

Should you have any questions on this subject please do not hesitate in speaking to the catering team who will be more than happy to assist.

Autumn 2012 Week 2

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Salmon Fishcakes Beef Lasagne Twice Cooked Belly of Pork with Spiced Apple

and Roasted Gravy

Sauté of Beef in Black Bean sauce

Cajun Battered Fillet of Fish

With Sweet Chilli Sauce

Macaroni ‘Double Cheese’

WithLeeks

Spicy Quesadilla Cheese, Leek and Potato Pie

Vegetable Spring Rolls

Mediterranean Roasted Vegetable

Tart

Potato Wedges Spiced Cous Cous Creamed Potato with Grain Mustard

Rice or Noodles Chunky Chips

Floured Loaf Garlic and Herb Bread

Seeded Loaf Wholemeal Loaf Classic Bloomer

Carrots RondellesBroccoli Florets

Or a Mixed Side Salad

Minted PeasColeslaw

Or aMixed Side Salad

Fresh CabbageHoney Roasted

ParsnipsOr a

Mixed Side Salad

Cauliflower FloretsCarrots Batons

Or aMixed Side Salad

Sauté of LeeksGarden or Mushy

Peas Or aMixed Side Salad

Gingerbread Cake with Vanilla Custard

Or a piece ofFresh Fruit

Jam Roly PolyWith

Vanilla CustardOr a piece ofFresh Fruit

Sparkling Fruit Jelly

Or a piece ofFresh Fruit

Marble SpongeWith

Vanilla CustardOr a piece ofFresh Fruit

Wild Berry FoolWith

Shortbread FingersOr a piece of Fresh FruitFillet of white fish – To ensure we maintain both a seasonal and sustainable source of fish we rotate the species of white fish for this recipe.

Should you have any questions on this subject please do not hesitate in speaking to the catering team who will be more than happy to assist.

Autumn 2012 Week 3

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Beef Cobbler Chicken Tikka Masala Breast of Turkey Pot-Roasted in Sweet

Paprika Served with Cranberry Sauce and

Gravy

Beef and Mushroom Pie with

a Suet Crust

CrispyBattered Fillet of

Fish Home Made Tartare

Sauce

Goats Cheese ,Leek and Tomato Tart

Goan Vegetable Curry

Vegetarian Cottage Pie Penne Pasta and Seasonal

Vegetable Bake

Roasted Vegetable Calzone

Hunter Style Potatoes Fragrant Basmati Rice

Crispy Roast Potatoes Boulanger Potatoes

Chunky Chips

Garlic and Herb Bread Floured Loaf Crown Loaf Sesame Seed Twist

Foccacia

Minted PeasCarrot Batons

Or aMixed Side Salad

Broccoli FloretsSauté of Leeks

Or aMixed Side Salad

Savoy CabbageDiced Swede

Or aMixed Side Salad

Carrots RondellesCauliflower

Or aMixed Side Salad

Garden or Mushy Peas

ColeslawOr a

Mixed Side Salad

Apple and Blackberry Twice Baked CrumbleWith Vanilla Custard

Or a piece ofFresh Fruit

Blueberry and Oatmeal Flummery

Or a piece ofFresh Fruit

Rich Chocolate SpongeWith

Vanilla CustardOr a piece ofFresh Fruit

Almond and Orange Cake

WithVanilla CustardOr a piece ofFresh Fruit

Poached Pears in Spiced Tea

Or a piece ofFresh FruitFillet of white fish – To ensure we maintain both a seasonal and sustainable source of fish we rotate the species of white fish for this recipe.

Should you have any questions on this subject please do not hesitate in speaking to the catering team who will be more than happy to assist.