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Home Meal planner Seasonal suppers: February

Seasonal suppers: February

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Dinner 
Monday Nutritional value per person:
  • Calories 145 7%
  • Sugar 7.5g 8%
  • Fat 9g 13%
  • Saturates 1.5g 8%
  • Salt 1.8g 30%
472x310 Celeriac noodles with XO chilli sauce
  • Recipe facts:
  • 10 mins to prepare and 10 mins to cook

Celeriac 'noodles' with XO chilli sauce

https://bit.ly/2LjoPbT
Tuesday Nutritional value per person:
  • Calories 304 15%
  • Sugar 2.5g 3%
  • Fat 15.4g 22%
  • Saturates 7.6g 38%
  • Salt 2.3g 38%
472x310 Prawn caesar salad
  • Recipe facts:
  • 10 mins to prepare and 20 mins to cook

Prawn Caesar salad

https://bit.ly/3mMBIsv
Wednesday Nutritional value per person:
  • Calories 632 32%
  • Sugar 14.1g 16%
  • Fat 49.7g 71%
  • Saturates 14.4g 72%
  • Salt 1g 17%
PorkAppleCeleriac472x310
  • Recipe facts:
  • 5 mins to prepare and 25-30 mins to cook

Pork, celeriac and apple bake

https://bit.ly/3uD5tz9
Thursday Nutritional value per person:
  • Calories 436 22%
  • Sugar 12.4g 14%
  • Fat 27.3g 39%
  • Saturates 14.2g 71%
  • Salt 2.1g 35%
472x310 CheesyCeleriacBake
  • Recipe facts:
  • 20 mins to prepare and 50 mins to cook

Cheesy celeriac bake

https://bit.ly/2F7K1hW
Friday Nutritional value per person:
  • Calories 318 16%
  • Sugar 9.1g 10%
  • Fat 20.4g 29%
  • Saturates 4.4g 22%
  • Salt 0.6g 10%
RFO MAIN 472x310 Turnip and Kale Rostis
  • Recipe facts:
  • 15 mins to prepare and 35 mins to cook

Turnip and kale rostis with chilli mayo

https://bit.ly/2Reqh2o
Saturday Nutritional value per person:
  • Calories 454 23%
  • Sugar 9.6g 11%
  • Fat 32.1g 46%
  • Saturates 16.7g 84%
  • Salt 3.4g 57%
haddock gratin20036(H)
  • Recipe facts:
  • 10 mins to prepare and 50 mins to cook

Smoked haddock and celeriac bake

https://bit.ly/2R7ZAMz
Sunday Nutritional value per person:
  • Calories 456 23%
  • Sugar 4.2g 5%
  • Fat 26g 37%
  • Saturates 7.8g 39%
  • Salt 0.8g 14%
turnips21271 (H)
  • Recipe facts:
  • 5 mins to prepare and 35 mins to cook

Roasted turnip with barley, Stilton and hazelnuts

https://bit.ly/3p725va

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