Week Three


  • Ham, spinach and poached eggs (Brunch – Bosco Lounge)
  • Broccoli slaw omelette
  • Sausage, bacon and egg (work canteen)
  • Broccoli slaw omelette
  • Kippers and scrambled eggs



  • Chicken, bacon and avo club salad
  • Grilled chicken w/ sweet potato salad and eggs
  • Tuna deli salad w/ pickles
  • Mackerel, beetroot, green bean and egg salad
  • Tuna deli salad



  • Chicken fajitas in lettuce wraps
  • Bolognaise w/ sweet potato mash
  • Meguez meatballs w/ aubergine gratin*
  • West African chicken stew w/ sweet potato dauphonoise and red cabbage* 
  • Kippers on spinach w/ poached eggs
  • Czech meatballs w/ cauliflower rice*

*ready meal in freezer