A calmer start to the day
Creamy apple and peanut porridge brings fruit, cinnamon and a simple maple swirl to the breakfast bowl. The golden spinach and feta slices take a different route: bake once, portion neatly and serve with mustard-dressed tomatoes.
Lunches with colour and texture
A smoked salmon, lentil and beetroot salad layers peppery leaves, green beans and apple under a mustard dressing. The ratatouille pasta salad folds roasted-style vegetables through pasta and finishes with crisp herby crumbs for contrast.
Dinner choices that keep the week moving
Green tikka chickpeas, sticky tofu coconut rice and smoky butter bean patties broaden the plant-led choices. Chicken fajita rice bowls and fragrant turkey basil rice bring quick pan cooking, while rosemary pork patties pair crisp coating with fresh apple-cabbage slaw.
