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OVEN-ROASTED BRUSSELS SPROUTS WITH CRISP CAPERS
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MUSHROOM, SILVERBEET & GOAT’S CHEESE WITH WALNUTS
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KOHLRABI & BEETROOT SLAW WITH TAHINI LEMON DRESSING
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TERIYAKI TEMPEH & RED RICE BOWLS
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OVEN-BAKED SCHNITZEL WITH CAULIFLOWER CHEESE MASH & SAUERKRAUT
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LENTIL & PORCINI RAGU
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APPLE & TURMERIC CRUMBLE
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VIETNAMESE LEMONGRASS & CHICKEN SAUSAGE CURRY
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SLOW-COOKED SHEPHERD’S PIE WITH MISO MASH
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FRESH EGG PASTA
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