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Lunch
1. Pulled barbecue jackfruit wraps with green salad (vegan)
2. Herb crusted cod fillet with tomato, caper and thyme sauce
3. Butter chicken curry (halal)

Fries, Bombay potatoes, brown rice, green vegetables, carrots
Dinner
1. Mushroom and tarragon risotto (vegan)
2. Breaded plaice goujons with chilli and lime mayonnaise
3. Chicken fillet with plum sauce

Fries, fried rice, roasted broccoli, corn on the cob



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    Congratulations to two Selwyn Fellows awarded the Pilkington Prize for Teaching Excellence this year.
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