St John's College Cambridge Buttery Weekly Menu

Cream of savoy cabbage, leek and potato with chives

Vegan black bean mixed pepper and chickpea burrito, guacamole and pico de gallo

Vegan pear and walnut strudel with vegan custard

Cream of savoy cabbage, leek and potato with chives

Vegan macaroni cheese with flageolet beans, garlic and parsley crumb

Roast cauliflower soup with flageolet beans

Tofu cashew satay skewers, stir fried bok choi, mange tout and courgette

Matcha coconut blondies

Roast cauliflower soup with flageolet beans

Vegan sausage casserole, kidney beans, red peppers and prunes

Carrot, red lentil and cumin soup

Chestnut, lentil and date loaf, rosemary gravy

Vegan blueberry cheesecake

Carrot, red lentil and cumin soup

Vegan mince, spinach and lentil lasagne, vegan garlic bread

Celery and pea soup

Risen spinach pancakes, fricassee of mushroom, artichoke and chickpea, crisp onions

Celery and pea soup

Smoky braised butterbeans and sundried tomatoes on toasted sourdough, black cabbage and vegan feta cheese

Roast aubergine and red pepper soup

Afghan chickpea and sweet potato curry, roast garlic vegan yoghurt

Shole zard: persian vegan rice pudding with saffron, smashed pistachio and cinnamon

Roast aubergine and red pepper soup

Sweetcorn and root vegetable broth with oregano

Chestnut mushroom and smoked paprika soup

Chestnut mushroom and smoked paprika soup