Family meal planning doesn't have to be difficult so we’ve created a handy new weekly menu to help. Cook something different and try out these recipes. It gives you all the inspiration and convenience of a recipe box subscription without the cost and commitment. Simply add all five recipes to your basket or pick and choose if you just want to add a few recipes to your basket individually.
Use a large pot of salted water to boil your potatoes and then line a large, shallow baking tray for your vegetables and bake until crisp. In a small bowl whisk your dressing together then crack your eggs over the cooked rosti and bake until the whites are set and yolks are cooked, then serve with the dressed spinach on top.
Serves 6
20 mins to prepare and 55 mins to cook
of the reference intake Carbohydrate 16.6g Protein 12g Fibre 4.6g
Roast your asparagus to make the most of their flavour, then make your curry sauce on the stovetop with your paste, coconut milk and water. Add aubergine and courgette then cover and simmer. Season with soy sauce and lime juice then throw in your golden tofu and serve with your roasted asparagus and rice.
10 mins to prepare and 20 mins to cook
Serves 4
Vegan
of the reference intake Carbohydrate 68.1g Protein 22.5g Fibre 6.7g
In a large pan of boiling water cook your spaghetti and use a food processor to blitz your cannelloni beans, garlic, stock and some lemon zest and juice. Add the green beans to your pasta water, when they're both cooked drain and return them to your pan. Stir through your spinach and a splash of cooking water, then coat with your sauce. Serve topped with leftover lemon zest and a few basil leaves.
10 mins to prepare and 10 mins to cook
of the reference intake Carbohydrate 86.1g Protein 19.4g Fibre 11.4g
Use a griddle pan to char your sweetcorn cobs until cooked, then use a knife to remove the kernels and transfer to a bowl. In a separate bowl make your pancake mix then add the sweetcorn and halloumi and season. In a frying pan with a little oil cook your pancakes until golden then serve with remaining coriander and lime wedges for squeezing.
10 mins to prepare and 30 mins to cook
Freezable
of the reference intake Carbohydrate 52.5g Protein 21.3g Fibre 2.5g
You'll need a bowl make your pizza dough, then leave it to prove. Once risen use two floured baking trays and stretch your dough to fit, then top with pizza sauce and toppings, bake for 8-10 mins until your crust is golden. Serve with rocket and a drizzle of basil oil.
35 mins to prepare and 10 mins to cook, plus proving
of the reference intake Carbohydrate 105.5g Protein 14.5g Fibre 8.8g
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