Although menus will be tailored to the client’s desires and specific needs, suggestions for a balanced diet might include these popular main courses.
Scouse
cooked the traditional way with mutton, potatoes, carrots and swede in a thick vegetable stock.
With pickled beetroot & crusty bread.
Home-cooked ham
in a creamy parsley sauce,
with mash, boiled new potatoes, fresh broccoli and butter beans.
Tagliatelle
with roasted Mediterranean vegetables (peppers, onions, tomatoes, aubergine and courgettes), topped with grated Cheddar cheese.
Sautéed liver
with onion gravy,
home-made mushy peas,
mashed potatoes and buttered cabbage.
mashed potatoes and buttered cabbage.
Smoked trout
with prawn cocktail salad,
potato croquettes and a mixed salad
with French dressing.
Chicken breast
stuffed with Cheddar and Brie,
served with boiled new potatoes
and fresh peas (in season).
Roast lamb
with mint sauce and gravy,
roast potatoes, carrots,
green beans and broccoli
