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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.
Roast the cauliflower, its leaves and chickpeas with garam masala and a little oil. To another tray, add the sweet potato wedges and roast until tender and golden. Mix your fresh ingredients into a salsa then warm the tortillas up in the oven for the final 5 minutes of cooking, once everything is ready just put it in the middle of the table and get everyone involved!
10 mins to prepare and 35 mins to cook
Serves 4
of the reference intake Carbohydrate 80.3g Protein 16.9g Fibre 11.4g
For the pasta, add your ingredients to a food processor and blitz until it looks like breadcrumbs. Then bring it together with your hands and knead until you have a smooth, soft dough. Use a rolling pin to roll out the dough and fill with your delicious ricotta and pea filling then drop them into a large pan of salted water. Once cooked, drain, drizzle with oil and scatter with lemon zest and cheese shavings, mint leaves and a little cracked black pepper. Perfect.
50 mins to prepare, 10 mins to cook plus chilling
of the reference intake Carbohydrate 72.4g Protein 29.3g Fibre 10.9g
For this one, you’l need a 20cm wide ovenproof frying pan. Fry your onion until golden then add your potatoes and peas to the pan too. Beat your eggs and pour them over, leaving the base to set. Top with your crumbled cheese and let your frittata cook under the grill. Serve alongside a fresh and crunchy salad.
5 mins to prepare and 15 mins to cook
Freezable
of the reference intake Carbohydrate 22g Protein 20.9g Fibre 4.8g
There’s nothing quite as comforting as a jacket potato. Cook them in a hot oven until they’re soft, making sure the skins are crispy. Cook your filling in a frying pan, then split the potato when they’re ready and spoon over your bean mixture, crumble over the cheese and scatter with parsley to serve.
5 mins to prepare and 25 mins to cook>
of the reference intake Carbohydrate 44.2g Protein 11.9g Fibre 4.5g
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
of the reference intake Carbohydrate 68.1g Protein 22.5g Fibre 6.7g
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