Monday: Oven-baked leek and beluga lentils with boiled potatoes, seaweed roe sauce, dill and cucumber salad

Tuesday: Soy sausage with mashed potatoes, roasted onions, spring onions, and smoked tomato emulsion (L)(G)

Wednesday: Fried cauliflower and king oyster mushrooms with celeriac purée, browned butter, fried kale, and cumin-roasted carrots (L)

Thursday: Butter tofu with basmati rice and parsley (L)

Friday: Fried feta cheese with jalapeño and onion salad, chili mayonnaise, roasted sweet potatoes, and coriander (MP)(G)

Gnocchi with browned butter, pumpkin, and sage (G)(L)

Lettuce, vegan mince, tomato, cucumber, corn, pickled red onion, basmati rice, and jalapeño mayonnaise

Lettuce, sushi rice, chicken, edamame, red cabbage, cucumber, soy emulsion, sesame seeds & coriander

Potato and leek soup