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Menu for the Formal:
Smoked Haddock and Chive Fishcake, served on a bed of Chard and Rocket with Caper Crème Freiche
Sweet Potato Beignet (V)
Seared Breast of Chicken served with Black Olive mash, Ratatouille vegetables and a Sun-dried Tomato Jus
Roasted Root Vegetables, Puy Lentil Casserole with a Herb and Ricotta Pancake (V)
Home-made Apple Crumble with Honey Comb Ice Cream
Stash will be be handed out tomorrow (10th) between 5.45pm and 6.45pm outside the dining hall. There will also be another session on Friday. If you can't make it, please ask a mate to pick up your stash.