Tuesday March 25
Vegetarian lasagna with zucchini and fennel
A light and flavourful twist on the classic lasagna. Thin slices of courgette and fennel are layered together with a creamy sauce and gooey cheese. A delicious, nutritious meal that provides perfect comfort food without being too heavy and still manages to be refreshing.
Heating instructions:
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Oven: Cover and heat in a preheated oven at 180°C for 15-20 minutes.
Allergens: Contains milk and nuts. May contain traces of gluten.
Wednesday March 26
Fresh walnut pesto with tomatoes (children's portion possible)
This fresh, homemade pesto is packed with flavour and is made with walnuts, basil, parmesan cheese and a drizzle of olive oil. Served with juicy tomatoes and a perfectly paired pasta for a fresh and nutritious meal.
If this Wednesday doesn't work, don't worry! We also freeze the sauce so it can be bought at another time.
Heating instructions:
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Pan: Heat the sauce briefly in a pan with a little olive oil. Cook the pasta in water until al dente.
Allergens: Contains nuts, milk and gluten.
Thursday March 27
Miso salmon with bimi and brown rice
A hearty and umami rich salmon fillet, marinated in miso and soy sauce, slow cooked to perfection. Served with steamed bimi and nutritious brown rice for a balanced and flavoursome meal.
Umami is one of the five basic tastes, along with sweet, sour, salty and bitter. It is often described as savory, full and deep in flavor. Often found in Asian dishes.
Heating instructions:
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Oven: Cover the salmon and heat in a preheated oven at 160°C for 10-12 minutes. The bimi and rice can be heated briefly.
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Pan: Heat the salmon on low heat with a lid and a small dash of water or soy sauce to retain the juiciness. Heat the rice separately in a dry pan or with a little water.
Allergens: Contains fish, soy and sesame. May contain traces of nuts and gluten.
