Monday; Roasted zucchini with panzanella, smoky tomato jus, garlic-roasted potatoes, and arugula (G)

Tuesday; Harissa-baked cauliflower and crispy chickpeas with lemon emulsion, bulgur, roasted summer cabbage, and parsley (L)(G)

Wednesday; Fried cheese with Danish remoulade sauce, lemon, peas, boiled potatoes, and dill (L)(G)

Thursday; Pan-fried aubergine with lime and coriander rice, black beans, and pickled cucumber

Friday; Lasagna with plant-based mince, arugula and tomato salad, and basil dressing (L)(G)

Gnocchi with browned butter, sage, and semi-dried tomatoes (L)(G)

Oven-roasted chicken with mixed leaf salad, potatoes, tomatoes, olive oil, roasted onions, blue cheese dressing, and chives (L)

Taco bowl with plant-based mince, corn, rice, cucumber, tomato, salsa, garlic yogurt, lettuce, and red onion (L)

Zucchini soup with basil and lemon