MEAL DELIVERY SERVICE

CALL TO BOOK: 07792419730EMAIL: SALES@SOFRESH.KITCHEN

Salted Orange are pleased to announce their new mealdelivery service, SO Fresh. For over 12 weeks the team hasprovided meals to the elderly and vulnerable throughout

Lincolnshire in response to the Covid-19 situation. Over thistime, we have prepared and delivered over 100,000 meals.

With further guidelines extending social distancing the team

at SO Fresh has created a new brand and menu whichoffers fresh, homemade, local produce delivered twice

weekly.

The menu includes some of the popular dishes from our'Meals through Adversity' programme with many newdishes. The new menus are set weekly and include fivemain meals and five light meals. The new meals will be

packaged in eco-friendly containers suitable formicrowaving and heating in the oven.

The SO Fresh service will launch on Monday 15th June anddelivery days will be Monday and Thursday and Tuesdayand Friday to ensure freshness. Each week is a set menu

with both a vegetarian and non-vegetarian option.

The cost of the weekly menu is £30 per week with deliveryincluded up to 10 miles from Lincoln and delivery charges of

£5 between 10 and 15 miles and £10 over 15 miles.

Delivery days to areas over 10 miles will be:

Monday and Thursday

Lincoln and south Lincolnshire including Boston, Sleaford,Spalding, Grantham and Stamford.

Tuesday and Friday

Lincoln and north Lincolnshire including Gainsborough,

Scunthorpe, Market Rasen, Louth, Horncastle, Skegness andGrimsby

Light meals  

Home made vegetable soup and bread roll -

Bacon, potato and egg frittata -

Scotch broth and bread roll -

Beans and sausages on toast -

Apple crumble with custard  

Main meals  

Sausage and mash with vegetables -

Cottage pie with vegetables -

Honey and mustard chicken with new potatoes and beans-

Vegetable quiche with salad and potato wedges -

 Roast pork dinner with stuffing, roast potatoes and vegetables

Week one

Light meals  

Home made tomato and basil soup and bread roll-

Boiled eggs and ham with salad -

Lemon meringue pie with berries-

French onion soup with cheese croute -

Pork pie with pickle  

Main meals

Hunters chicken with saute potatoes -

Braised beef with mashed potato and vegetables -

Chicken Kiev with chips and mushy peas -

Fish in lightly spiced tomato sauce, potatoes and broccoli-

Mince beef and onion pie with mashed potato and seasonalvegetables

Week two

Light meals  

Minestrone soup and bread roll -

Sausage roll with grain mustard -

Pea and ham soup and bread roll-

Smoked salmon and cream cheese bagel  -

Apple pie and custard  

Main meals  

Vegetable pot pie with dauphinoise potato-

Braised pork shoulder with cider sauce and roast potatoes -

Chicken casserole with vegetables and new potatoes  -

White fish with parsley sauce, mashed potatoes and peas -

Gammon steak, pineapple and chips

Week three

Light meals

Honey mustard chicken skewers  -

Leek and potato soup with bread roll-

Bread and butter pudding with custard -

Home made mushroom soup and bread roll -

Sticky toffee pudding 

Main meals  

Smoked haddock and spinach lasagna-

Meatballs with penne pasta and arabiatta sauce -

Chicken and asparagus pie with new potatoes-

Vegetable and chickpea curry with rice and peas-

Beef bourgignonne with mashed potatoes and carrots

Week four

Light meals  

Chicken Caesar salad with croutons -

Macaroni cheese with spinach and roasted garlic -

Pulled pork with coleslaw -

Fishcake with lemon butter sauce -

Lemon tart with berries  

Main meals  

Vegetable moussaka with Lincolnshire poacher cheese and tomato-

Spaghetti bolognaise  -

Chicken and chorizo chasseur with rice and peas-

Salmon on croute with lemon herb potatoes -

Ploughman’s lunch – cheddar, fresh bread, pickle, sliced ham

Week five

Light meals  

Roasted sweet potato and butternut soup with bread roll -

Roast beef pastry slice  -

Carrot and coriander soup with bread roll-

Mini fish pie -

Chocolate brownie with cherries and raspberries  

Main meals  

Cauliflower and broccoli pasta bake with herb crumb and cheddarcheese

-Irish lamb casserole with colcannon potatoes

-Chicken sweet and sour with rice and peas 

-Cod fillet with spinach, pea and pancetta sauce, mashed potatoes

-Gammon steak pineapple and chips

Week six

Light meals  

Home made tomato and basil soup with bread roll-

Macaroni cheese -

Scotch broth with barley and vegetables and bread roll-

Bubble and squeak with mustard sauce-

Jam roly poly with custard  

Main meals  

Cheese and onion pasty with mashed potato and green beans -

Pork steak with honey and grain mustard, potatoes and braised redcabbage

-Chicken casserole with vegetables and new potatoes 

-Rolled plaice fillets with creamy potato gratin

-Roasted beef dinner with Yorkshire pudding, roast potatoes and

vegetables

Week seven

Light meals  

Vegetable soup with bread roll-

Cheese omelette -

Pea and mint soup with bread roll-

Beans with veggie sausages  -

Apple crumble with custard  

Main meals  

Cheese and onion pastry with mashed potatoes and vegetables -

Quorn cottage pie with vegetables -

Honey and mustard halloumi with new potatoes and beans-

Vegetable quiche with salad and potato wedges -

 Roasted butternut and beetroot Sunday dinnerwith stuffing, roast potatoes and vegetables

Week one vegetarian

Light meals  

Carrot, orange and coriander soup with bread roll-

Butternut squash hash-

Breaded brie with cranberry -

Curried sweet potato soup with bread roll-

Jam roly poly with custard   

Main meals  

Stuffed courgette with lentil mincemeat-

Macaroni cheese with mushrooms, spinach and chive-

Quorn sausage and mash with onion gravy -

Vegetable quiche with salad and potato wedges -

Spinach roulade with pine nuts and garlic

Week two vegetarian

Light meals  

Leek and potato soup with bread roll-

Butternut squash hash-

Garlic mushrooms on toast -

Patas Bravas -

Lemon tart with berries    

Main meals  

Wild mushroom and feta cheese risotto with spinach -

Pasta pesto linguine with parmesan and rocket -

Quorn chicken and vegetable casserole -

Cauliflower cheese with crumble topping -

Stuffed butternut squash with rice and vegetables

Week three vegetarian

Light meals  

Onion bahji with mint yoghurt -

Moroccan cous cous with pommegrante and coriander -

Beetroot falafel with salad-

Pulled jackfruit salad -

Chocolate tart with fruit  

Main meals  

Vegetable stir fry with quorn and hoi sin sauce  -

Meatless meatloaf with mashed potato and onion gravy -

Three bean chilli with rice and peas  -

Chickpea and ricotta cannelloni-

Baked Mediterranean peppers

Week four vegetarian

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£30 per week

10 meals

Delivered fresh twiceweekly