Meal planner #4

I kept quite closely to last week’s plan. My daughter loved the winter veg soup I made for tea on Monday, with equal quantities of turnip, swede and carrot, a large onion, and a good helping of fresh thyme and oregano. Nigel Slater’s Sausage and Jerusalem artichoke casserole was tasty. I added dried porcini because I was short of fresh mushrooms, this added a nice richness but I should have removed the lemons before keeping for the next day because the leftovers tasted bitter.

Felicity Cloake’s banana loaf baked beautifully, but I found the recipe overly sweet. Next time I’ll try substituting soft brown sugar with regular unrefined sugar to see if that helps. I was tempted by the Waitrose 50% off Scottish salmon sides (which works out about £1 a portion), so we had pan-fried salmon on Tuesday with a winter salad of carrot, turnip and walnut and sauteed potato, a nice meal that could certainly be poshed-up.

In the box this week:
Celeriac, broccoli, carrots, potatoes, red pepper, brown mushrooms, leeks, oranges, bananas, kiwis

In the fridge:
Small turnip, few carrots, green cauliflower, 1/2 cucumber, plain yogurt, side salmon, apples

Meat and fish:
Chicken thighs (from freezer), shin of beef – 800g, streaky bacon

Wednesday:
Lunch: winter veg soup
Dinner: Pan-fried salmon fillet with cauli-broc cheese and new potatoes
Used: cauliflower, 1/2 broccoli

Thursday: + John
Tea: Apple bread
Dinner: Moros y christianos with spiced chicken thighs and yoghurt
Used: 2 apples, apple juice, 1 orange, yoghurt, cucumber

Friday:
Lunch: carrot and coriander soup, spelt bread
Out for dinner
Use: carrots

Saturday:
Dinner: beef and Guinness stew
Use: turnip, mushrooms

Sunday:
Dinner: beef stew, as pie?
Apple crumble
Use: broccoli

Monday:
Dinner: pepper pasta
Use: sweet pepper

Tuesday: + Brook & San
Dinner: celeriac risotto
Use: celeriac, blue cheese

 

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