Menu for w/c 9th March

Made, and froze, about 4 pints of curried parsnip soup over the weekend using the last parsnips from the garden.
Aim for next few weeks is to eat up a good number of the meals we have frozen over the past few months as we have been adding more to the freezer than we have been taking out! Also for this week: hopefully enough pork left over from the roast on Sunday for one evening meal and one lunchtime salad.

M Cassoulet (from freezer) with salad
T Slow cooked lamb and vegetables (from freezer) with baked potatoes
W Sweet and sour pork with egg fried rice
Th Spaghetti with pesto chicken and pine nuts
F TBD

Salads
Blue cheese and walnut
Carrot, cheese and pumpkin seeds
BBQ coated pork with coleslaw
Tuna nicoise