Menu:

Tuesday
Braised beef with British spices, served in flour tortillas (v = mushrooms)
Tomato and red onion salsa
Crushed pea salad
Sour cream

Wednesday
Roast lamb with fermented black beans (v = charred aubergine)
Spicy bean stew
Smacked cucumbers with clover, chilli and garlic
Carrots with sweet miso dressing

Thursday
Salt cod and potato stew with capers (v = peppers stuffed with fresh cheese)
Summer leaves with charred endives
Parsley salad

Friday
Toulouse style sausage, lentil, tomato and red pepper stew (v = duck egg)
Fennel, spring onion and parsley salad
Yoghurt

Saturday
Roast pork shoulder with fennel, chilli and lemon (v = goat cheese)
Potatoes with garlic and rosemary
French beans
Butterbeans with red onion and basil

Every meal is served with bread and fruit.