May Roundup

• 31st: Homemade pizza
• 30th: Greek Island salad with chicken and avocado
• 29th: Vegetable Stir-Fry with Cashews
• 28th: Bacon and Squash Pasta
• 27th: Sausages, Asparagus, Potatoes
• 26th: Asparagus and Goat Cheese Quiche
• 25th: Salad Selection
• 24th: New potato and green bean salad, Stuffed Courgettes, Bread
• 23rd: Stir fried cauliflower with black bean sauce
• 22nd: Spinach and nutmeg soup, bread
• 21st: Filled pasta bake
• 20th: Slow braised pork shoulder with cider and creme fraiche, asparagus, mash
• 19th: Italian Bean and Parsnip Stew
• 18th: Chorizo, olive and rocket penne
• 17th: Yogurt and Almond Chicken Curry
• 16th: Chili con Carne (leftovers from freezer)
• 15th: Beef Bourginon (leftovers from freezer)
• 14th: Ham and Tomato Stromboli
• 13th: Mu Shu Pork (Meat & Veg Pancakes)
• 12th: Mushroom and Sausage Pasta, salad
• 11th: Honey and Soy Salmon Skewers, Rice, Courgettes
• 10th: Curried Lentil and Veg Stew
• 9th: Creamy Swedish Meatballs, mash
• 8th: Pasta with pancetta, chili and lemon
• 7th: Harissa chicken with peppers and feta
• 6th: Artichoke Gratin, tomato salad
• 5th: Spaghetti Bolognese (Geoff cooking)
• 4th: Beef Paprikash
• 3rd: Macaroni Cheese
• 2nd: Sausages, curly fries, peas (Geoff cooking)
• 1st: Spicy Parsnip Soup with Cumin Bread