St John's College Cambridge Fellows Weekly Menu

Sweetcorn, sweet potato and smoked paprika chowder

Root vegetable and spiced potato hash, red pepper and black beans, smashed avocado and balsamic glaze

Braised pork shoulder, onion, sage and butterbean ragout, champ potato cake, braised red cabbage

Caramel crisp stuffed baked apples, cinnamon anglaise

Finely sliced smoked venison loin, Cornish yarg, port poached blackberry, horseradish mayonnaise

Black rice paella, Romano pepper, crisp artichoke, roast halloumi, saffron and garlic aioli

Fillet of line-caught seabass, black rice paella, baby squid, Romano pepper, cavolo nero, saffron garlic aioli

Warm pain d'epices, calvados ice cream, poached apricots

Parsnip, apple and turmeric soup

Tomato, olive and basil gnocchi, bocconcini mozzarella, spinach and pangritata, balsamic roast squash

Treacle braised blade of beef, potato and parsnip mash, kale and chard, herb dumpling

Clementine and almond cake, vanilla mascarpone

Spinach, feta and green olive stuffed piquillo peppers, herb bulgur wheat, lemon dressing

Moroccan Spiced chickpea filo parcel, creamed sweet potato, steamed kale, preserved lemon and olive dressing

Chargrilled breast of free-range chicken, spiced chickpea cassoulet, creamed sweet potato, steamed kale, lemon and garlic chicken jus

Apple and sultana crumble tart, salted caramel ice cream

Leek and potato soup, chive sour cream

Root vegetable wellington, carrot marmalade, roast potatoes and thyme gravy

Smoked garlic and rosemary rubbed leg of lamb, roast potatoes, roast carrot and turnip, mint sauce, gravy

Apple and blackberry crumble with cinnamon custard

Beetroot cured salmon gravadlax, buckwheat blinis, dill yoghurt, cornichon and white radish

Cannelloni of quorn wild mushroom and spinach, braised red chicory, tomato fondue, mozzarella topping

Tamarind glazed duck leg, braised chicory, bulgur wheat tomato pilaf, pomegranate and basil sauce

Chocolate and hazelnut mille feuille, cherry gel

French onion soup with sourdough croutons

Smoked salmon, sweet pickled shallots, caper creme fraiche and watercress

Sweet potato, halloumi and chickpea tagine, coriander and lime rice, green beans and pomegranate and preserved lemon

Roast breast and leg of Turkey, stuffing, pigs and blankets and traditional accompaniments

Christmas pudding with brandy sauce

Smoked duck breast, pomegranate, pistachio, watercress and frise lettuce

Tartlet of somerset brie, leek and tarragon, celeriac and beetroot remoulade, roast pepper vierge dressing

Grilled fillet of sea trout, mussel and seaweed risotto, hispi cabbage, celeriac and beetroot remoulade

Sour cherry clafoutis, vanilla ice creamm

Roast plum tomato and basil soup

Tofu Ramen, ramen noodles, soy cured egg, pack choi and carrot

Smoked haddock, rarebit topping, new potato and spinach

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

Gypsy tart, compote of granny smith apple and golden sultana

Moroccan harira soup with chickpeas, sweet potato and preserved lemon

Roast cauliflower, halloumi and Swiss chard frittata, carrots and sugar snaps, sun-dried tomato and basil salad

Chargrilled rump steak, straw potatoes, sprouting broccoli, creamed beetroot, Café de Paris butter

Banana cake with caramelised banana and butterscotch sauce

Smoked mackerel and dill pate, lemon pepper butter, seeded toast

Roast aubergine, rainbow chard and feta strudel, boulangère potato, braised red cabbage, baby turnips

Twice baked pork belly, boulangère potato, braised red cabbage, baby turnips

Tiramisu pots with honey roast fig