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 saucepan to make this comforting ramen dish. Fry off the ginger, garlic and spring onion then pour in the stock and simmer. Thinly sliced steak and crunchy sugarsnap peas add textural variety - serve in deep bowls, and scatter with spring onion.
5 mins to prepare and 15 mins to cook
Serves 4
of the reference intake Carbohydrate 20.7g Protein 26.2g Fibre 0.6g
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
Vegan
of the reference intake Carbohydrate 68.1g Protein 22.5g Fibre 6.7g
This recipe couldn’t be easier, all you’ll need is two baking trays and a bowl. Toast the pittas and split them in half and open, then stuff with soft cheese, lettuce leaves, cucumber and chicken nuggets then serve with chips.
5 mins to prepare and 20 mins to cook
of the reference intake Carbohydrate 114.2g Protein 32.5g Fibre 11.1g
Roast the vegetables on a baking dish and boil the pasta until it’s al dente. Add all of the ingredients to the baking tray and bake everything together until your sauce is thick and cheese is glossy. Serve with a leafy salad.
5 mins to prepare and 35 mins to cook
Vegetarian | Freezeable
of the reference intake Carbohydrate 81.6g Protein 19.6g Fibre 3.4g
Whisk up your marinade in a little bowl then coat your chicken drumsticks. Tip into a snug roasting tray and roast until the chicken is cooked, sticky and glossy. Boil a large pan of salted water and cook the noodles until tender, then serve together with a scattering of spring onion.
10 mins to prepare and 35 mins to cook
of the reference intake Carbohydrate 56g Protein 37.8g Fibre 2.6g
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