While healthy eating in January often feels like a natural reaction to Christmas over-indulgence, by February our good intentions can start to peter out.
Don’t worry, our wallacespace chefs are here to help!
Our lunches are always packed with superfoods & complex carbs to help you stay focussed through the afternoon, resulting in workshops bursting with solutions, not stodgy thinking.
Our fabulous head chef, Phil, has kindly shared this week’s menus with a list of the health benefits below. Let us know if you’d like the recipe for any of these lunches!
Monday 2nd February
Goat’s cheese & caramelised red onion tart
or
Hot ham, served with salsa verde
Served with
Hot buttered potatoes
Green lentils, shallots, carrots, celery, beetroot & red wine vinegar
Celeriac, swede & parsnip remoulade
Mixed leaf & herb salad
Key Health Benefits
Good balance of plant-based protein (lentils, mixed vegetables) and animal protein (goat’s cheese, ham).
High fibre from lentils, root vegetables, and salads supports digestion.
Fermented style ingredients (salsa verde, vinegar) aids gut health.
Root vegetables provide slow-release energy and micronutrients.
Tuesday 3rd February
Kimchee puff pastries, leeks, potatoes & cheddar cheese
or
Korean BBQ style beef meatballs, ginger, sesame & spring onions
Served with
Wallacespace homemade chilli sauce
Steamed rice with star anise
Edamame & butterbean salad, broccoli, smashed cucumber & sweet chilli dressing
Asian pear, swede & white cabbage slaw, miso & orange dressing & toasted sesame seeds
Mixed leaf & herb salad
Key Health Benefits
Protein-rich menu with beef meatballs, edamame and butterbeans.
Fermented foods (kimchee, miso) support gut health and immune function.
Steamed rice offers easily digestible carbohydrates for sustained energy.
Strong presence of cruciferous vegetables and seeds adds antioxidants and minerals.
Wednesday 4th February
Lasagne al forno – Roasted Winter vegetables, Italian cheeses, tomato & basil sauce
or
Chicken cacciatore – Slow braised chicken ‘hunter’s style’, served with fried polenta
Served with
Insalata rinforzo – Cauliflower, roasted peppers, white beans, celery, broccoli, olives & capers
Italian Winter slaw – fennel, oranges, radicchio & pomegranate
Mixed leaf & herb salad
Key Health Benefits
Emphasis on vegetable-forward comfort food, supporting variety and balance.
Lean protein from chicken paired with slow-cooked tomato-based sauces rich in lycopene.
Beans, vegetables and salads contribute to heart health and fibre intake.
Olives, capers and olive oil support healthy fats.
Thursday 5th February
Winter vegetable, tomato & feta gratin with za’atar crust
or
Middle Eastern style lamb ragu, ras el hanout, mint & dill
Served with
Minted yoghurt & flatbread
Couscous & lentil salad, dried fruits, pomegranate, zero-waste, root-to-stem herb dressing
White bean & parsley salad, preserved lemon, mint & sumac
Mixed leaf & herb salad
Key Health Benefits
Good mix of plant and animal proteins (lentils, beans, lamb, yoghurt).
Middle Eastern spices and herbs add anti-inflammatory benefits.
Whole grains and pulses support blood sugar regulation and satiety.
Dried fruits and pomegranate provide natural sweetness and antioxidants.
Friday 6th February
Portabella mushroom Florentine – Spinach, ricotta & parmesan, tomato & basil sauce
or
British south-coast sustainable fish cakes & salsa verde
Served with
Barley, minted peas, cucumber, cherry vine tomatoes & radishes
Cavolo nero, fennel & radicchio salad, blood orange & toasted walnuts
Mixed leaf & herb salad
Key Health Benefits
Strong focus on heart-healthy options, including sustainable fish and plant-based dishes.
Barley and leafy greens offer high fibre and mineral content.
Nuts and seeds contribute healthy fats and brain-supportive nutrients.
Balanced menu that supports energy, digestion, and recovery.
