Breakfast:
A: Fresh Carrot & Apple Juice, half a pear (peeled, cored & sliced crossways) served on a plate with half a dried fig. A ramekin of Natural Live Organic Yoghurt & a ramekin of Dr Alis cereal (soaked overnight in Whole Fat Milk).
B: Fresh Carrot & Apple Juice, half a papaya (peeled, de-seeded & sliced crossways), & a quarter of a lime wedge (pith removed). Porridge, soaked overnight in water, then cooked in water & served with a ramekin of natural live organic yoghurt.
Lunch:
B: Smoked Salmon & Scrambled Eggs. Peeled & Prepared Fruit Plate.
Tea:
A: Biscuit – place the egg mix on 1 biscuit (egg mix-grated eggs, mustard cress, chopped sun blushed tomatoes, bound with mayonnaise & seasoned with salt). Place a few shavings on Gruyere cheese on the egg mix & top with the other biscuit. Serve on a plate garnished with Micro Basil. On a separate plate, place 1 square of fruit flapjack & 1 slice of Fruit cake.
B: On a small plate, place a small square of plain flapjack.
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Crudities:
A: Place dip in a ramekin in the centre of a plate, place around the edge of the ramekin the following:
3 batons of carrot, 3 sugar snap peas (destringed & top & tailed), 1 black olive, 1 green olive, 2 cherry tomatoes, 2 wedges of Starval Royal & 2 wedges of Tunworth cheese, 3 cauliflower florets, 2 cheesy nibbles. Serve beetroot crisps in a separate bowl alongside crudities.
Dinner:
A: Asparagus & Saffron Tart, Herb Mayonnaise with an Oeuf Mollet
A: Mushroom Lasagne, Organic Vegetables with a crisp Jacket Potato
A: Insert Salad: Beetroot, Cucumber & Sweetcorn
B: Roasted Salmon & Avocado Salad
B: Salad Leaves, Avocado, Peas & Beans
A & B: Fruit Salad
B: Fruit Plate
Breakfast on plane from Regina Thursday morning
Breakfast:
A: Fresh Carrot & Apple Juice, Porridge (soaked overnight in water, cooked in water) finished with a dash of double cream.
B: Fresh Carrot & Apple Juice, half a papaya (peeled, de-seeded & sliced crossways) placed on a plate with 3 seeds of the papaya, & a quarter of a lime wedge (pith removed). Porridge, soaked overnight in water, then cooked in water & served with a ramekin of natural live organic yoghurt.
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