A fresh and nutritious three week rolling menu is created each term by the Head Chef here at Dodderhill. A full salad bar is also available each day, along with fresh fruit.

Please find a sample of a typical menu below.

MONDAY

Slow cooked beef lasagne with garlic bread

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Vegan mixed bean chilli with cauliflower and broccoli rice (V) ~

Seasonal vegetable medley

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Lemon muffin 

 

TUESDAY

 Southern Fried chicken fillets, paprika roasted new potatoes, sweetcorn salsa & coleslaw ~

Woodland mushroom risotto with parmesan & rocket (V)

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Red cabbage and creamed leeks

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Summer berries crumble with cream

 

WEDNESDAY

Honey roasted gammon with parsley sauce and roast potatoes

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Creamy vegetable Kiev, bubble & squeak & herb sauce (V)

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Selection of garden vegetables

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Ice Cream   

THURSDAY

Turkey korma, aloo gobhi, basmati rice, samosa & naan

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Potato rosti, creamed leeks and poached eggs (V)

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Green beans & sweet corn

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Meringue nest with fruits & crème fraise

 

FRIDAY

Vinegar infused tempura battered Pollock fillets

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Hoi-sin mushroom, Quorn and pak choi chow mein (V)

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Garden peas/baked beans

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Bakewell tart

 

 Jacket potatoes and Sandwiches with a choice of fillings with a 

                                                                          full salad bar is available each day