Two breakfasts with make-ahead value
Golden courgette and feta muffins offer a savoury bake that can be cooled and packed, while crisp cinnamon French toast with warm pear gives a plant-based breakfast that still feels generous.
Lunches built for folding and sharing
Curried butter beans, apple and carrot make a bright, crunchy wrap filling. Smoky turkey and sweetcorn quesadillas take a warmer route, with tomato salsa for freshness.
Six dinners with a different rhythm each night
Sticky sesame tofu noodles and crispy cauliflower flatbreads lead the plant-based choices. Tomato prawn orzo and chorizo potato hash bring quick pan dinners, before paprika chicken schnitzel with dill potato salad and creamy beef stroganoff with herby mash complete the week with two meat-led evening meals.
