What is new
The 2 July update is a colourful one: two breakfasts, two lunches and six dinners with a useful mix of make-ahead pots, handheld wraps, salad boxes, traybakes, stews, noodles and rice bowls. The thread running through it is freshness. Lemon, lime, dill, coriander, parsley and ginger are doing a lot of quiet work, so the recipes feel bright without asking for fussy extras.
Breakfasts
Breakfast has one chilled option and one warm wrap. Pear Raspberry Bircher Pots with Cinnamon Seeds bring oats, grated pear, raspberries, chia and sunflower seeds into a make-ahead pot, while Spinach Feta Egg Breakfast Wraps with Tomato Relish give you soft eggs, spinach, feta and a quick tomato finish when the morning needs something more savoury.
Lunches
Lunch is split between a vegan wrap and a salmon salad box. Spiced Chickpea Avocado Wraps with Lime Cucumber lean on warm chickpeas, avocado, spinach, cucumber and coriander for creaminess and crunch. Salmon Potato Green Bean Salad Boxes with Lemon Dill keep things sturdy with new potatoes, green beans, cucumber and a lemony yoghurt dressing.
Dinners
Dinner has the biggest spread. Smoky Aubergine Butter Bean Rice and Creamy Mushroom Pea Lemon Orzo cover the vegetable-led end of the week, Lemon Salmon Sweetcorn Potato Traybake and Garlic Prawn Butter Bean Stew bring in seafood, and the chicken and beef options are Sticky Ginger Chicken Cabbage Noodles with Lime and Beef Lentil Keema Rice with Peas and Cucumber. It is a batch for weeks that need variety without starting from scratch every night.
