St John's College Cambridge Fellows Weekly Menu

Mediterranean chickpea soup with sweet potato, red pepper and smoked paprika

Vegan gua bao, sticky sesame seitan, crisp pickled veg, crunchy cashew nut topping, teriyaki sauce, steamed jasmine rice

Sumac glazed breast of chicken, cucumber and lemon yoghurt, red pepper rice pilaf, carrots and red onion

Cappuccino tiramisu with chocolate ganache

Scallop and brown shrimp gratin, comte, pepper and chive crumb

Petit ratatouille stuffed courgette, watercress risotto, baby beets, crisp celeriac,

Breaded pigs cheeks, watercress risotto, baby beets, crisp celeriac, Madeira jus

Blackberry and fig pavlova, whipped lemon curd

Pea and sorrel soup

Sweet potato, courgette and spring onion fritters, refried black beans, roast artichoke and squash, tomato and chilli chutney

Dingle pie with braised lamb, parsnip, black pepper and rosemary, hot water crust, buttermilk mash and red cabbage

Lemon & elderflower trifle

Potted mushrooms, lemon pepper butter, shaved turnip, amaranth and ciabatta

Pumpkin, feta and black olive frittata, braised gem lettuce, creamed squash, salsa rossa

Sage and onion crumbed guinea fowl supreme, dauphinoise potato, braised gem lettuce, creamed squash

White chocolate and cranberry bread and butter brioche pudding

Butternut squash, sweetcorn and sage soup

Veggie sausage casserole, red peppers, butterbeans and chestnut mushrooms, roast potatoes

Mustard crusted rib of beef, Yorkshire pudding, roast potatoes, cauliflower and broccoli cheese, horseradish sauce and gravy

Cinnamon sticky buns with maple and pecan

Coarse Venison and pistachio terrine, prune and earl grey, radish salad

Tomato, pepper and black olive orzotto, torn burrata, basil and balsamic syrup

Cod Basquaise, tomato, pepper and onion stew, chorizo, black olive and saffron Parisienne potato

Pear, walnut and sultana strudel with vanilla anglaise

Sweet potato and turmeric soup

Farfalle pasta with pistachio-mint pesto, courgette, spinach and cherry tomatoes, lemon dressed broccoli

Chargrilled pork ribeye steak, grilled portobello mushroom, creamy mash, baby turnips, peppercorn sauce

Vegan apple and cranberry flapjack

Tandoori king prawns, pickled red pepper, coconut and lime raita

Chestnut mushroom, Guinness and seitan pie, beetroot rosti, tender stem broccoli, celeriac and truffle

Noisettes of lamb with salsa verde farce, beetroot rosti, tender stem broccoli, celeriac and truffle

Lemon and poppyseed cake, whipped orange blossom cream

Red lentil dal soup with cumin, coconut and lemon

Grilled cauliflower steak, black eyed bean ragout, cavelo nero, red pepper, olive and caper salsa

Beer battered fillet of haddock, chunky chips, peas, tartare sauce and lemon wedge

Steamed fillet of coley, pepperonata, saffron potato, spinach, olive tapenade

Crème caramels with kiwi and pomegranate seeds

Beetroot cured salmon gravadlax, apple and cucumber gel, grain mustard mayonnaise

Chestnut mushroom, seitan and Guinness pot pie, pinned mouseline, cumin roast squash

Breast of chicken, saffron mash, savoy cabbage

Warm orange and blackberry cake, blackberry yogurt ice cream, orange anglaise

Pearl barley, leek and potato broth with curly kale

Beetroot, feta and red onion galette, French beans and cavelo nero salsa rossa

Truffle breast of guinea fowl, saute gnocchi, chestnut mushroom and baby leek, fennel pepper cream sauce

Strawberry and stem ginger crème brulee with shortbread biscuit

Spinach, feta and sesame filo roll, curried hummus, mint dressing

Tofu and jackfruit loaf, roast potato, Bramley apple, baby carrot, turnip and kale

Roast rack of pork, roast potato, Bramley apple, baby carrot, turnip and kale

Baked vanilla yoghurt, poached rhubarb, ginger granola