Two warm starts with different textures
Crisp potato rösti are stacked with dill peas and eggs for a savoury breakfast, while cinnamon pear quinoa porridge offers a creamy plant-based bowl finished with pumpkin seeds.
Lunches that travel well
Beetroot, bulgur, apple and dill make a fresh grain salad that can be portioned ahead. Golden tuna and sweetcorn fishcakes take a warmer route, with a cool cucumber salad alongside.
Six suppers, no repeated rhythm
Caramelised-onion lentil rice brings a gently spiced vegan dinner, before crisp cod tacos, pineapple turkey meatballs and salmon sweetcorn chowder change the pace. Paprika pork meatballs with warm potato salad and a saucy beef ragu folded through gnocchi complete the week with two distinctly meat-led evening meals.
