Cooking Recipes

One Shop, 14 Meals: Your 7 Day Meal Planner

11th June 2021

To help you maximise your weekly shop we’ve put together a handy guide to seven days of lunches and dinners, from one Farmdrop shop. 

This menu is designed to maximise your leftovers and create delicious yet simple weekday lunches for when you already have your hands full, but want to eat well with minimal fuss. 

The menu is designed for 2 and assumes you have basic store cupboard ingredients e.g. vinegar, basic spices, mustard, cooking oil, stock cubes, salt and pepper & 2 small brown onions. These are marked with an asterisk*. Some of these recipes require a blender or food processor. 

Sunday

Get your shop delivered in the morning

Lunch: Cheese Toasties 

Cheese toastie

Upgrade this classic with the spicy addition of a little Belazu rose harissa 

Ingredients:

  • 100g organic mature cheddar
  • 4 slices organic white bread
  • 50g organic salted butter
  • 1 tsp Belazu rose harissa 

Method:

  1. Grate the cheddar. Heat the butter in a frying pan on a medium heat.
  2. When the butter has melted, add the slices of bread. Turn them in the butter so that they are coated on both sides.Spread the harissa onto two of the bread slices.  
  3. Add the grated cheese to two of the slices of bread. Cover with the harissa slices and press down with a plate for 30 seconds, until the underside has become golden brown. Flip over and repeat for the other side.
  4. Cut in half and serve.

 

Dinner: Roast chicken, potatoes, leeks and kale & sunflower seed pesto. 

Roast ChickenKale Pesto

Roasting a large chicken gives delicious leftovers. Don’t forget to keep the chicken carcass too – you’ll use this to make stock for Tuesday.

Ingredients:

  • 1 organic whole chicken (at least 2kg)
  • 30g soft butter
  • 2 cloves garlic, minced
  • Salt & pepper*
  • 350g potatoes, chopped into bite size pieces
  • Sunflower oil
  • 4-5 cloves garlic 
  • Salt & pepper* 
  • 1 leek 
  • A little butter

Pesto (save half for tomorrow’s lunch)

  • 100g kale, leaves only 
  • 20g grated parmesan
  • ½ clove garlic, grated
  • 70ml extra virgin olive oil*
  • 15g sunflower seeds
  • Lemon juice
  • Salt & pepper* 

Method:

  1. Preheat the oven to 200c. Loosen the skin over the chicken breast gently, don’t allow it to tear. Mix the softened butter with the garlic and salt & pepper and spread 2/3 under the chicken breast skin, dot the rest on top of the chicken skin. Sprinkle it with sea salt.
  2. Roast for 20 minutes per 450g (plus an extra 20 minutes) then rest for 10-15 minutes before carving. Reserve leftover meat and carcass.
  3. Toss the potatoes with a little oil, skin on smashed garlic cloves and salt. Put into a roasting dish and roast for 40-50 minutes. 
  4. Make the pesto while the chicken is cooking. Tear the leaves off the kale stalks, wash well and dry. Lightly toast the sunflower seeds in a dry pan or the oven, In a food processor, blitz the kale leaves then add all the other ingredients and blitz to your desired consistency. Add more lemon juice and seasoning to taste 
  5. Slice the leeks into rounds, wash well to get all the grit from between the layers out. When the chicken is resting, steam the leeks for a few minutes until tender then toss with butter and season generously. Serve. 

Store the leftover chicken (off the bone) in an airtight container in the fridge. Keep the carcass to make stock – this requires very little attention and can simmer in the background. Make it tonight or tomorrow night for easy prep on Tuesday.

 

Monday

Lunch: Chicken, potato & pesto salad 

A hearty and filling salad that takes almost no time to prepare, thanks to last night’s leftovers. 

Ingredients:

  • 70g salad leaves
  • 250g leftover roast chicken
  • 70g kale & sunflower seed pesto
  • 300g potatoes, chopped into bite size pieces
  • Sunflower seeds (optional)

Method:

  1. Cook the potatoes in boiling salted water until tender, then drain.
  2. Toss the roast chicken and kale pesto with the warm potatoes (loosen with a little water or oil if needed so the pesto coats the chicken and potatoes) 
  3. Toss the salad leaves in a little olive oil, lemon juice, salt and pepper. Divide between two bowls and top with the potatoes and chicken. 
  4. Finish with a scattering of sunflower seeds if you like. 

 

Dinner: White bean & harissa carrots with feta

Carrot and white bean salad

A warming salad with spicy flavours, a version of this dish is also available as a recipe kitTip: make your chicken stock tonight for tomorrow’s lunch

  • 400g carrots 
  • ½ tsp ground cumin*
  • ½ tsp ground coriander*
  • ¼ tsp paprika*
  • ¼ tsp salt* 
  • 1 small red onion
  • 1 tin cannellini beans
  • 1 heaped tsp Belazu rose harissa 
  • 1 lemon 
  • 50g feta 
  • 2 tsps sunflower seeds
  • 10g torn salad leaves
  • sunflower oil*
  • Extra virgin olive oil to finish (optional)*

Method:

  1. Preheat the oven to 200℃/400F/Gas Mark 6.
  2. Peel and chop the carrots into chunky batons, toss in a little sunflower or vegetable oil and the spice mix. Roast for 20-25 mins until tender.
  3. Peel and slice the red onion thinly, fry in a large frying pan with a little sunflower or vegetable oil until soft, about 5-7 minutes.
  4. Zest the lemon and chop in half lengthways. Pick and roughly chop the parsley leaves. Set both aside for later. 
  5. Once the onions are soft add the drained and rinsed beans, harissa, lemon zest, juice from half the lemon (reserve the other half) and the chopped parsley to the pan. 
  6. Gently warm through over a low heat – don’t overcook or stir too much as the beans will start to fall apart.
  7. Toast the seeds in a separate hot dry pan until lightly golden, remove and reserve for later. Cut the remaining lemon into two wedges and briefly sear on both sides.
  8. Divide the harissa beans between two bowls and top with the spice roasted carrots, crumbled feta, pea shoots and finish with the toasted seeds and a drizzle of extra virgin olive oil if you like. Serve with the charred lemon wedges on the side.

 

Tuesday

Lunch: Chicken Noodle Broth

Chicken noodle broth

Classic comfort food, this warming broth utilises the chicken carcass from your roast which is packed with flavour.

Ingredients:

  • 1 chicken carcass
  • 150g leftover roast chicken 
  • 1 large carrot, peeled
  • 1 leek, peeled
  • 120g noodles
  • 6 peppercorns*

Method:

  1. Preheat the oven to 200°C. Pop the carcass on a tray, season and roast for 20 minutes until golden, turning halfway.
  2. Remove from the oven and leave to cool slightly. Pick off any big bits of meat from the carcass and set aside for later. 
  3. Roughly chop half the carrot and half the leek and pop into a large saucepan with the carcass and peppercorns. Roughly dice the other half of the carrot and leek and keep aside for later. 
  4. Add 3 litres of cold water to the saucepan (this will reduce to around 1-1.5 litres of stock) and bring to boil. Cover with a lid and simmer for an hour, skimming the foamy scum with a spoon. 
  5. Remove the lid and simmer for a further 45 minutes. Strain the through a sieve and discard the bones and aromatics (you might want to strain twice for an extra clear stock). 
  6. Leave the stock to cool then skim off the layer of fat from the top and place in a saucepan. 

Finishing the soup:

  1. On a medium heat, sweat the diced carrot and leek in the chicken fat for 5 minutes until soft.
  2. Add the reserved chicken meat and the stock to the saucepan and bring to the boil. Pop in the noodles and simmer for 5 minutes until cooked.
  3. Divide between two deep bowls and serve.

Dinner: Chorizo, Potato & Red Pepper Frittata

Ingredients:

  • 6 medium eggs
  • 200g potatoes, chopped into bite size pieces
  • 1 red pepper
  • 1 red onion 
  • 1 chorizo sausage
  • 50ml milk*
  • Salt & pepper*
  • ½ tsp Belazu rose harissa – if you want some extra spice
  • ½ bunch salad leaves

Method:

  1. Preheat the oven to 200C/180C fan. Peel and thinly slice the red onion, thinly slice the pepper (discarding stalk, pith and seeds), chop the unpeeled potato into 2cm pieces and chop the chorizo sausage into bite sized pieces.
  2. Toss all with a little oil and roast in an oven safe frying pan for 25-30 minutes until golden and the potatoes are tender.
  3. Mix the beaten eggs with the milk, plenty of pepper, a good pinch of salt and the harissa if using. 
  4. Once the veg and chorizo are cooked, pour the egg mix over and return to the oven for 5-8 minutes until it has just a slight wobble in the centre – it’ll continue cooking in the pan after you take it out of the oven.
  5. Slice in the pan and serve with the salad leaves dressed with olive oil and lemon juice.

 

Wednesday

Lunch: Tuna & White Bean Salad

A quick and tasty lunch for busy days, this filling salad is packed with brain fuelling tuna and sunflower seeds. Enjoy warm at home or cold as a packed lunch.

Ingredients:

  • 1 tin cannellini beans
  • 1 tin tuna (in oil or in brine) – or albacore tuna steaks, see below
  • ½ red onion 
  • 1 ½ tbsps drained capers (optional)*
  • 2 tsps sunflower seeds 
  • ½ bunch salad leaves 

Dressing

  • 2 tbsps olive oil*
  • 1 ½ tsps red wine vinegar* 
  • 1 tsp seeded mustard*
  • Pinch sugar*
  • Salt & pepper* 

Method:

  1. Gently fry the sliced red onion for a few minutes in a frying pan until softened, then add the drained rinsed beans, spinach and capers – gently warm through until spinach has just wilted
  2. Off the heat add the tuna, mix well, and drizzle the dressing over the top. Top with sunflower seeds and serve with toast if you like 

For an extra special version of this dish, griddle room temperature albacore tuna steaks for 2-2 ½ minutes each side (rare) or 4 minutes on each side for a more fully cooked steak. Slice and serve with the dressed beans and salad leaves. 

Dinner: Harissa sausage and roast veg traybake

A tasty and simple one pan dish, plus you can get ahead by roasting extra veg at the same time for tomorrow’s lunch.

  • 5 pork sausages
  • ¼ cauliflower
  • 1 courgette
  • 1 large red onion 
  • ½ fennel bulb
  • 200g potatoes, chopped into bite size pieces
  • 50g feta cheese
  • 2 tbsps Belazu rose harissa

Method:

  1. Preheat the oven to 200C. Halve the potatoes, cut peeled onion into wedges, break cauliflower into florets, slice fennel into wedges, slice courgette into rounds (top tip: prepare all the cauliflower and fennel – keep ½ the fennel and the remaining ¾ cauliflower and leaves separate for roasting tomorrow. Also slice up another courgette for tomorrow) 
  2. Toss all the veg with harissa paste and a couple of tablespoons of olive oil. salt and pepper
  3. Spread veg into a large roasting tray. nestle sausages amongst the veg
  4. Roast for 40 minutes until veg is tender and golden and sausages are cooked through
  5. Serve with feta crumbled over the top 

 

Thursday

Lunch: Maftoul bowls with roasted veg and quick herb smash 

Maftoul bowls

Using some prepped veg from yesterday’s dinner cuts down the prep time for this lunch so you simply need to toss the veg in the spices and roast while you get on with your day. 

  • 200g maftoul or giant couscous
  •  375-400ml water
  • 1 vegetable stock cube*
  • Remaining cauliflower and leaves
  • 1 courgette
  • ½ bulb fennel 
  • 1 medium red onion
  • 2 tsps ground coriander*
  • 2 tsps ground cumin*
  • ¼ tsp chilli flakes*
  • Salt and pepper

Lemon & herb sauce:

  • 25g coriander – plus a little extra for garnish (optional)
  • 15g flat leaf parsley – plus a little extra for garnish (optional)
  • 1 medium preserved lemon* (or lemon juice)
  • 4-5 tbsps olive oil*
  • 1 small clove garlic
  • salt & pepper*

Method:

  1. Preheat the oven to 200C/180C fan.
  2. Toss the vegetables you prepped yesterday with the spices and some sunflower oil and roast for 25-30 minutes or until tender and slightly charred.
  3. Cook the maftoul in 375-400ml hot vegetable stock according to pack instructions. 
  4. For the sauce, blitz the herbs in a small food processor, then add all the other ingredients to make a chunky pesto consistency sauce. If you don’t have a food processor you can finely chop by hand. 
  5. Toss the maftoul with the veg, dot with teaspoonfuls of the sauce and a few more sprigs of parsley and coriander. 

Dinner: Roast butternut squash, kale, feta & chorizo pasta

Ingredients: 

  • ½ butternut squash (roast the entire squash and reserve half for tomorrow’s lunch)
  • 2 large garlic cloves
  • 200g rigatoni 
  • 100g kale
  • 50g feta
  • 1 cooking chorizo sausage 

Method

  1. Preheat the oven to 220C. Peel, deseed and chop the whole butternut squash into small cubes (keep peelings and seeds for tomorrow’s lunch). Toss with salt & sunflower oil and roast with garlic cloves for 25 minutes or until caramelised and tender. Keep half for tomorrow’s lunch in a sealed container in the fridge.
  2. Cook the pasta in boiling, well salted water for 2 minutes less than pack instructions then add torn kale leaves – cook 1 minute then drain (reserving some pasta water)
  3. While the pasta is cooking, chop and fry the cooking chorizo in a frying pan.
  4. When the pasta is cooked, blend half of the butternut squash with a little pasta water to a puree. Add the pasta and kale to the chorizo pan, along with the butternut squash puree and reserved cubes, squeezed out roast garlic, and a little more pasta water as required to bring all the ingredients together into a sauce and emulsify all the ingredients together.
  5. Divide between two warmed bowls and top with crumbled feta 

 

Friday

Lunch: Spiced Butternut Squash Soup

Butternut squash soup

Ingredients: 

  • 1 medium butternut squash
  • 400ml stock made with 1 tsp bouillon powder or 1/2 stock cube*
  • 3 tbsps Rempapa Peranakan Turmeric and Lemongrass paste 
  • 200ml coconut milk 
  • 50g brown onion or shallot*
  • Salt & pepper*
  • Sunflower oil* 

Method:

  1. Preheat the oven to 200C. Sprinkle the reserved seeds with salt and toast in the oven until dry and crunchy. Toss the squash peelings with a little oil and salt then roast until crispy and golden – check after 5 minutes. 
  2. Peel and thinly slice the shallots, sweat in oil in a large pan until soft and translucent 
  3. Add the roast squash, Rempapa spice paste, coconut milk, vegetable stock and seasoning to the pan and bring to the boil, simmer for 5 minutes then blend in a blender or with a stick blender. 
  4. Scatter the bowls of soup with crispy peelings and seeds. 

This soup freezes well, use the leftover paste to make a big batch or as the basis for a fragrant curry. 

Dinner: Homemade pizzas 

Homemade pizzas

Homemade pizza dough is fun to make, but for an even easier Friday night fakeaway you could alternatively use The Northern Dough Co.’s frozen pizza doughs 

  • 250g strong white bread flour, plus extra for dusting
  • 1½ tsp salt*
  • 1 tsp sugar*
  • 7g fast-action dried yeast
  • 2 tsps olive oil, plus extra for greasing*
  • 150ml lukewarm water

Toppings

  • Half a tin chopped tomatoes (reserve the rest for tomorrow’s brunch)
  • A pinch of sea salt*
  • A drizzle of olive oil*
  • 125g good quality mozzarella
  • 1 chorizo sausage

Method: 

  1. Sift the flour, yeast, sugar and salt into a large bowl – make a well in the centre and add the olive oil and water 
  2. Mix with a spoon to combine and bring together – it will look pretty craggy. Knead on a floured surface for 5 minutes until the dough is smooth and homogeneous.
  3. Wash out the bowl, lightly oil it then add the dough. Cover and rest in a warm place for 30-60 minutes or until it has doubled in volume. The warmer your kitchen, the quicker it’ll prove so keep an eye on it. You can also check if it is ready by gently prodding with a finger – it should leave a little indentation. 
  4. While the dough is proving, prepare your toppings: whizz up the tomatoes with the oil and salt to a rough textured sauce. Add a pinch of sugar if needed. Drain and pat the mozzarella dry and tear into pieces. Chop and fry the chorizo sausage until golden brown. 
  5. Turn the risen dough onto a well-floured surface and cut into equal halves. Using your fingertips, press out the dough ball from the centre out – leave a centimetre or so at the edge for your crust.
  6. Turn the dough ball over and repeat on the other side, trying to get the base as even as possible
  7. Put the dough disc onto the back of your hands, knuckles facing forward as if you’re driving and with the dough hanging downwards very gently turn it clockwise to stretch it out – be careful not to poke your nails or fingers through, use your knuckles and the movement of your hands to gently stretch the dough. Don’t worry too much about getting them perfect, they’ll taste delicious anyway. 
  8. Preheat the grill to its absolute highest setting and get the frying pan very hot on the hob, then carefully add one pizza base
  9. Spread a thin layer of sauce across the base then add mozzarella (don’t add too much as it will make the pizza sloppy and soggy) and the chorizo
  10. Cook for 1-2 minutes to brown the base then put the pan under the grill – hold it right underneath so the pan is touching the grill if possible! It’s ready when the crust is puffed up and has some delicious char on it.
  11. Add a swirl of olive oil to the finished pizzas before serving immediately.

 

Saturday

Brunch: Shakshuka

Lazy weekend mornings call for hearty brunch dishes. This shakshuka is made with London restaurant Bubala’s shakshuka spice mix – or for even easier brunching try our Baked Eggs Shakshuka and Quick Za’atar Flatbreads Recipe Kit with pre-portioned ingredients.

shakshuka

Ingredients:

  •  4 eggs
  • 1 red onion, finely sliced
  • 1 red pepper, finely sliced
  • 1½  tins chopped tomatoes
  • ½ tsp dried chilli flakes*
  • 1 clove garlic, crushed and chopped
  • 2-3 tsps Bubala shakshuka spice mix
  • 1/2 tsp salt*
  • 1 tsp sugar*

Method:

  1. Preheat the oven to 180℃.
  2. Add a glug of olive oil to an ovenproof frying pan and fry the onion until soft.
  3. Add the red pepper, chilli flakes, garlic, smoked paprika and cumin. Fry for 5 minutes.
  4. Add the tomatoes, salt and sugar. Bring to the boil and simmer for another 10 minutes.
  5. Carefully break the eggs on top and place the pan into the oven. Cook for 10 minutes, until the white of the eggs has set. Serve with bread to mop up the sauce.

Dinner: Slow cooked beef brisket chilli 

Brisket chilli

Serves 2 with leftovers 

Ingredients:

  • 1kg Sussex dry aged brisket 
  • 1 brown onion, finely chopped* 
  • 2 garlic cloves, peeled and finely chopped
  • 1 tbsp ground ground cumin*
  • 1 tbsp ground coriander*
  • 1 tsp ground cinnamon*
  • 1 heaped tbsp Cool Chile chipotle paste (or add 1 tsp paprika and an extra tsp cumin and coriander)
  • 400g tinned plum tomatoes
  • 300ml hot beef stock (½ cube)*
  • 1 tin kidney beans
  • 1 heaped teaspoon cocoa powder (optional)*
  • 1/2 tsp salt*
  • Pepper*
  • Sunflower oil*
  • 2 large potatoes, baked  

Method:

  1. Preheat the oven to 150C/130C fan/300F. Finely chop the peeled onion and sweat in a lidded pan with a little oil and a pinch of salt until soft. Add an occasional splash of water to the pan to stop it burning. 
  2. Add the garlic, cook for 2 minutes until soft and fragrant. Remove the onion mix from the pan and reserve.
  3. Cut the beef into 2 large pieces and sear all over to brown. 
  4. Return the onions to the pan along with the herbs and spices, cook for 1 minute.
  5. Add the tomatoes, beef stock, chipotle, cocoa powder if using, salt and pepper to the pan, stir well.
  6. Bring to a gentle boil then put a piece of greaseproof paper on the surface of the chilli, put the lid on the pan and transfer to the oven. Cook for 3 hours. The meat should be tender and able to pull apart with forks now – if not return to the oven for 30 minutes. 
  7. Bake the potatoes for the final 1 hour of the brisket cooking 
  8. Shred the meat, add the drained and rinsed beans and cook for another 30 minutes.
  9. Serve with baked potatoes and grated cheddar cheese. 

Shopping list 

Vegetables

Meat, fish & dairy 

Store cupboard 

Optional: Chipotle in Adobo paste, capers in olive oil

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