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Beetroot and Cucumber Salad
Sticky Tempeh with Vegetables and Rice
Butter Bean Curry
Vegan Caramel Slices
Spiced Carrot and Lentil Soup
Lentil Walnut Bolognese with Spaghetti
Takeaway Style Crispy Chilli Tofu
Vegetable Pasanda
Vegan Mushroom Nut Roast (Gluten Free)
Roast Miso Aubergine Served with CousCous and Wilted Spinach
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Simon Deane
Chief Nutrionist
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