Elderflower water Mint water DAY 1 Whole wheat penne pasta, wilted tomato, basil and olive oil (v) Pickled cucumber with flaked tuna Chargrilled aubergine with goat s cheese and thyme (v) Salmon poached in dill with dill yoghurt Roast butternut squash, cumin and rape seed oil (v) Roast chicken, couscous, crispy sage Rump steak, wilted vine tomato, field mushroom, sweet potato mash Crispy skinned sea bass, steamed green vegetables Roast vegetable paella (v) Chocolate and carrot brownie (v) Lemon syllabub, langue de chat (v) Elderflower water Mint water Chef s power smoothie Apple Fruit cake
Melon water Pineapple water DAY 2 Chargrilled peppers, olive oil and rosemary (v) Roast beetroot, feta, honey and mustard (v) Whole wheat farfalle, lemon and parmesan (v) Watermelon, cracked black pepper (v) Warm Jersey Royal potato salad, snipped chives, crème fraîche Tabouleh, mint, cypress parsley, cracked wheat and lemon (v) Roast pork loin with garlic and rosemary, seared red peppers Slow cooked lamb, roast root vegetables, merlot jus Poached fillet of salmon, ragout of mussels, garlic and soft herbs Spinach and beetroot whole meal pasta pesto (v) Raspberry cranachan (v) Flourless chocolate cake, orange salad (v) Melon water Pineapple water Chef s power smoothie Open sandwiches Apples
Cucumber water Seasonal berry water DAY 3 Whole wheat noodles, spring onion, shrimp and mirin Oven roasted fennel with Asian spices (v) Orange and cracked Brazil nut salad (v) Basmati rice salad, Indian spices, fresh coriander (v) Apple and pear slaw, sherry vinaigrette (v) Confit of duck, puy lentil casserole, Chantenay carrots Lamb cutlets, Moroccan spiced butternut squash couscous Smoked haddock fillet on colcannon potato and shredded spring onions Tofu and broad bean gnocchi, griddled asparagus (v) Baked pears with honey yoghurt (v) Peanut butter fudge pie Cucumber water Seasonal berry water Chef s power shot Open sandwiches Apples
DAY 4 Brown rice, chargrilled flavours of paella (v) Grilled artichokes, pomegranate vinaigrette (v) Grilled asparagus (v) Pickled cauliflower and soused herrings Japanese radish salad with carrots and celery (v) 6 hour cooked topside of beef with olive, cauliflower purée, wilted spinach and filo potato parcel Fillet of pork and broccoli stir-fry, garlic and black beans Cod fillet, prawn, lemon linguine with thyme dressing Lemon and lime water Orange and ginger water Goat s cheese and spinach galette with hazelnut dressing (v) Raspberry Eton mess (v) Blueberry cheesecake Lemon and lime water Orange and ginger water Fruit cake
Kiwi water Passion fruit water DAY 5 Orzo salad (v) Moroccan vegetable couscous (v) Butter bean and marjoram salad (v) Black eyed beans, Mexican tomato sauce (v) Avocado with strawberries and grapefruit (v) Roast chicken, couscous and crispy sage Roast pork loin with garlic, rosemary and seared red peppers Pollock fillet, roast fennel, radish, shrimp and dill Sweet potato and thyme rosti with wilted Swiss chard and roasted chestnut mushrooms (v) Vanilla very berry panna cotta Banana and toffee sundae Kiwi water Passion fruit water Chef s power shot Whole meal wraps