Monday: Sous-vide pulled chicken breasts with Quinoa salad
Tuesday: White bean stew with gremolata, polenta and sauteed haricots verts
Wednesday: Curried salmon soup with vegetables and avocado cream, roasted bread
Thursday: Indian butter chickpeas, Naan, aubergines and cucumber salad
Friday: Croatian filled peppers
Saturday: Open
Sunday: Coconut poached white fish, jasmine rice, pack choi
