Hello everyone,
Well spring is here so lots of lovely fresh ingredients to cook with. We hope you all enjoy them and don’t forget you can substitute the sweet for a hot seasonal soup. Just let us know at the time of ordering.
Delivery charges may apply.
£12.00 for two courses
£10.50 for a smaller portion
Thank you all for your continued custom, we greatly appreciate it!!
Shirley and the team
Lovely Lunches
01308 485115
| Month | Week | Day | Day of Month | Main Course | Sweet |
|---|---|---|---|---|---|
| March | Week 1 | Monday | 28th February | Chicken chasseur served with tarragon mash and shredded kale | Banoffee cupcake |
| March | Week 1 | Tuesday | 1st March | Three cheese & chive tart served with dauphinoise potatoes & peas & carrots | Chocolate brownie served with raspberry sauce |
| March | Week 1 | Wednesday | 2nd | Roast loin of pork with apple sauce roast potatoes, cauliflower, butternut squash & parsnips | Apple crumble & custard |
| March | Week 1 | Thursday | 3rd | Shepherd's pie served with vegetables | Black forest gateaux |
| March | Week 1 | Friday | 4th | Smoked haddock fish cakes served with dauphinoise potatoes, roast courgettes & peppers | Rhubarb & custard bread & butter pudding |
| March | Week 1 | Saturday | 5th | Dorset jugged steak served with dauphinoise potatoes & vegetables | Pear & marzipan tart served with cream |
| March | Week 1 | Sunday | 6th | Roast beef & Yorkshire pudding served with roast potatoes & vegetables | Prune & Date cake served with clotted cream |
| March | Week 2 | Monday | 7th | Beef stroganoff served with vegetable rice | Muscovado banana cobbler served with custard |
| March | Week 2 | Tuesday | 8th | Lincolnshire "Bangers n mash" served with onion gravy & vegetables | Apple & sultana rice pudding |
| March | Week 2 | Wednesday | 9th | Roast chicken braised with sage & garlic butter served with sage & onion stuffing, roast potatoes, roasted beetroot, parsnips & carrots | Jam sponge with vanilla custard |
| March | Week 2 | Thursday | 10th | Pork steak with sage and apple mash & vegetables | Traditional sherry trifle |
| March | Week 2 | Friday | 11th | Traditional fish pie served with watercress & garlic spinach | Toffee apple pudding served with custard |
| March | Week 2 | Saturday | 12th | Liver & bacon served with onion mash & vegetables | Pineapple upside down pudding served with custard |
| March | Week 2 | Sunday | 13th | Roast Turkey with cranberry sauce served with swede, cauliflower & broccoli | Treacle tart & cream |
| March | Week 3 | Monday | 14th | Pork cassolette served with boiled potatoes & vegetables | Sticky toffee pudding served with custard |
| March | Week 3 | Tuesday | 15th | Chicken & mushroom pie served with cheddar mash peas & butter beans | Banoffee pie |
| March | Week 3 | Wednesday | 16th | Glazed gammon in cider served with cauliflower cheese and dauphinoise potatoes & peas | Chocolate pudding with chocolate custard |
| March | Week 3 | Thursday | 17th | Herby lamb cobbler served with spring greens, minted mash potatoes | Pear & almond frangipan tart served with whipped cream |
| March | Week 3 | Friday | 18th | Baked seabass fillet with lemongrass & ginger served with crushed parsley potatoes, beans & broccoli | Apple & rhubarb streusel pie served with custard |
| March | Week 3 | Saturday | 19th | Beef shin & ale ragu served with hasselback potatoes & vegetables | Salted caramel roulade |
| March | Week 3 | Sunday | 20th | Slow roast leg of spring lamb with mint sauce, roast potatoes & roasted root vegetables & greens | Coconut & lime cheesecake with mango sauce |
| March | Week 4 | Monday | 21st | Pork medallion served with creamy peppercorn sauce, sprouts & caramelised carrots | Steamed ginger pudding served with custard |
| March | Week 4 | Tuesday | 22nd | Chicken, mozzarella & pesto tart served with buttery jacket potato, & vegetable medley | Plum frangipan tart served with whipped cream |
| March | Week 4 | Wednesday | 23rd | Slow roast beef & Yorkshire pudding served with roast potatoes, parsnips carrots & kale | Berry Eton Mess |
| March | Week 4 | Thursday | 24th | Game pie served with rosemary mash & roasted root vegetables | Marmalade bread & butter pudding served with orange cream |
| March | Week 4 | Friday | 25th | Salmon fillet with a creamy cucumber & dill sauce served with crushed parsley potatoes & vegetables | Apple & blackberry crumble & custard |
| March | Week 4 | Saturday | 26th | Toad in the hole served with mash potatoes & vegetables | Chocolate chip flapjack |
| March | Week 4 | Sunday | 27th | Roast leg of Pork with honey & garlic sauce, served with roast potatoes, cauliflower, broccoli & mashed swede | Scone cream & jam |
| March | Week 5 | Monday | 28th | Lamb moussaka served with peas, carrots & sweetcorn | Steamed ginger pudding served with custard |
| March | Week 5 | Tuesday | 29th | Pork & cider casserole with mustard and sage served with mash potatoes & vegetables | Tiramisu |
| March | Week 5 | Wednesday | 30th | Roast beef & Yorkshire pudding served with roast potatoes & vegetables | Egg custard tart |
| March | Week 5 | Thursday | 31st | Chicken and cider fricassee served with roast potatoes & vegetables | Lemon sponge served with custard |
| March | Week 5 | Friday | 1st | Tuna pasta bake served with bean & broccoli | Fresh fruit salad with ginger syrup |
| March | Week 5 | Saturday | 2nd | Broccoli & red pepper flan served with asparagus, new potatoes & peas | Jam roly poly with custard |
| March | Week 5 | Sunday | 3rd | Roast chicken with lemon, thyme & honey served with roast potatoes & roasted root vegetables | Mascarpone & pineapple cheesecake |
Please leave our crockery on your doorstep ready for collection…without constant replenishing of our plates we cannot produce our Lovely Lunches.
