We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.
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 baking tray to roast your sweet potatoes and a large bowl to make your butter bean mix to top the roasted sweet potato. In a separate bowl make your yogurt dressing then load everything up and crumble over some salad cheese to serve
Serves 415 mins to prepare and 45 mins to cook
of the reference intake Carbohydrate 58.2g Protein 13.1g Fibre 10.9g
Unroll your pastry, cut into sections then transfer to a large baking sheet. Top your tart then bake until golden and risen. For your potato salad, cook your potatoes in a large pan of boiling water, adding your broccoli for the last 5 mins. In a little bowl whisk together your dressing then toss it with the potatoes and serve with your golden tarts and broccoli.
Serves 410 mins to prepare and 25 mins to cookVegan | Freezable
of the reference intake Carbohydrate 77.3g Protein 12.5g Fibre 8.3g
This recipe is so simple, just pour the passata into a large saucepan and add your olives, capers and sundried tomatoes. Add the pasta to the same pan and cook, uncovered until the pasta is al dente and the sauce is thick and covering every strand of pasta.
Serves 415 mins to prepare and cookVegan
of the reference intake Carbohydrate 74g Protein 13.3g Fibre 5.8g
This light dinner recipe will remind you of summer evenings, made more seasonally appropriate with a helping of crusty bread to mop up the dressing. You’ll need two bowls for this recipe, one to marinate your mozzarella and one to make your dressed tomatoes. To plate, tear your mozzarella over your tomato salad then top with extra basil and any leftover pesto.
Serves 415 mins to prepare
of the reference intake Carbohydrate 32g Protein 21.3g Fibre 4.7g
Use a griddle pan to fry your aubergine until you get dark char marks on either side. In a small bowl, whisk the pesto and lemon juice to a dressing then toast your buns and build your burgers. Stack mayonnaise, rocket, your aubergine, goat’s cheese and pesto dressing into the bun - adding as much aubergine and dressing as you like then top with your bun lid and secure with a wooden skewer.
Serves 415 mins to prepare and 15 mins to cook
of the reference intake Carbohydrate 39.3g Protein 12.2g Fibre 2.1g
You should receive an email shortly.