Host profile

What this Host typically cooks

Breakfast

• Smoked salmon & cream cheese bagel board – (GF if bagel swap) (DF if cream cheese swap)
• Breakfast tacos (scrambled eggs, cheese, beans, avocado) – (V) (GF if corn tortillas) (DF if cheese omitted)
• Banana pancakes with berries, crème fraîche and lemon zest – (V) (GF if gluten-free flour)
• Smoothie bowls with an assortment of fruit – (V, VE, GF, DF, N if topped with nuts)
• Halloumi, avocado & roasted tomato toast – (V) (GF if gluten-free bread) (DF if halloumi omitted)

Lunch

• Burrata platter with tomatoes, olive oil, basil and grilled peach – (V, GF) (DF if burrata omitted or replaced with vegan cheese)
• Lemon chicken couscous with herbs, pomegranate & feta – (GF if couscous swapped with quinoa)
• Mediterranean mezze board (hummus, tzatziki, olives, cucumber, pita) – (V) (VE if tzatziki swapped for vegan yogurt) (GF if pita omitted or GF pita) (DF optional)
• Sesame soy tuna poke bowl, coconut rice, fresh cucumber & pineapple – (GF) (DF)
• Halloumi, roasted veg & hummus wraps – (V) (GF if gluten-free wraps) (DF if halloumi omitted)

Dinner

• Garlic, fennel and paprika chicken served with roast potato, roast cabbage, garlic cream sauce & mangetout – (GF) (DF if cream sauce swapped for coconut cream)
• Garlic butter shrimp linguine with lemon and parsley – (GF if gluten-free pasta)
• Herb crusted cod served with Goan curry sauce, stir fried vegetables and coconut rice – (GF) (DF)
• Aubergine Parmigiana with a lemon rocket salad and bread – (V) (GF if bread omitted or GF bread) (DF if cheese omitted or replaced with vegan cheese)
• Pan seared steak with sweet potato puree and charred vegetables and rosemary butter – (GF) (DF if butter swapped for oil or vegan butter)