April Round Up

WHAT WAS FOR DINNER, APRIL 2020

• 30th: Roast Cauliflower with Caper Dressing
• 29th: Sausage Rolls, New Potatoes, Braised Cardoons
• 28th: Chard and New Potato Curry
• 27th: Lime & Ginger Udon Noodles
• 26th: Mixed Vegetable Rosti
• 25th: Vegetable Soup
• 24th: Tomato Tart/Artichoke Tart
• 23rd: Kidney Bean Curry
• 22nd: Burgers, Oven Chips, Sweet Corn, Asparagus
• 21st: Pasta with Cavolo Nero
• 20th: Rustic Beans & Spinach with Garlic Yogurt
• 19th: Roast Pork, Roast Potatoes, Chard
• 18th: Sticky Sesame Tofu
• 17th: Malaysian Sweet Potato Curry
• 16th: Fusili with Fresh Tomato Sauce and Prawns
• 15th: Green "Gumbo"
• 14th: Breakfast for Dinner
• 13th: Leftovers
• 12th: Whole Merguez Spiced Roast Cauliflower
• 11th: Root Vegetable Stew with Dumplings
• 10th: Mushroom Risotto
• 9th: Butter Bean Stew with Pretzel Rolls
• 8th: Creole Spiced Chicken & Courgette Traybake
• 7th: Bean Burritos
• 6th: Sausages, Peas, Spiced Wedges
• 5th: Burnt Aubergine Chili
• 4th: Creamy Mushroom Pasta
• 3rd: Curried Carrot Fritters
• 2nd: Vegan Hotpot
• 1st: Potato, Onion & Watercress Soup