๐ŸŒ Asian Summer Week

Joe, Flo, Hamish & the baby · Sat 8 – Fri 14 Aug 2026

โ† Latin America ๐Ÿ“š All weeks Next week โ†’
๐ŸŒ
Inspiration โ€” a tour of Asia in seven nights, all fresh and light for August. Vietnamese bรบn bowl Sat, Thai green curry Sun (plus a proper soy-ginger roast chicken for Sunday lunch), Chinese aubergine-tofu Mon (veggie), Japanese salmon teriyaki Tue, Indian tarka dahl Wed (veggie), Singaporean prawn laksa Thu (noodle-soup cadence), Korean bulgogi steak Fri (Steak Night). Half the flavour base came from your own well-stocked Asian cupboard. Flo's 2 new batch snacks bake Sunday alongside the roast. Ocado delivered Sat 8 Aug 5-6pm.
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๐Ÿ’œ Flo
๐Ÿ›’ Shop
๐Ÿ‡ป๐Ÿ‡ณ

Bรบn Chแบฃ Vietnamese Noodle Bowl ๐Ÿ• 25 min โ˜… HIT โœ‹ ONE-HAND ๐ŸŒฑ FRESH

Saturday 8 August · delivery lands 5pm, cooking ~7pm · fresh + light

Method (25 min)

  1. Quick pickle first: peel + julienne 2 fridge carrots into matchsticks. In a bowl, mix with 3 tbsp rice vinegar (cupboard) + 1 tsp sugar + pinch salt. Leave to sit while you cook.
  2. Nuoc cham dressing: whisk 2 tbsp fish sauce + 2 tbsp lime juice + 1 tbsp sugar + 4 tbsp warm water + 1 garlic clove minced + 1 tsp sriracha (fridge). Set aside.
  3. Caramelised pork: heat 1 tbsp oil in a wide pan on high. Add 400g pork mince, break up and fry 6 min until browned and crisping. Add 2 garlic cloves minced + 1 tbsp grated ginger (from fridge ginger) + 2 tbsp hoisin (fridge) + 1 tbsp fish sauce + 1 tsp sugar. Fry 3 min more until sticky and caramelised at the edges.
  4. Noodles: cook 200g rice vermicelli (cupboard) per pack โ€” usually 4 min in just-boiled water. Drain, rinse under cold water, drain again (served room temp/cold).
  5. Build bowls: vermicelli base โ†’ caramelised pork โ†’ drained pickled carrot โ†’ ยฝ cucumber sliced into half-moons โ†’ big handful torn mint + coriander + Thai basil โ†’ 2 tbsp roasted peanuts roughly chopped. Pour nuoc cham over at the table.
  6. Scale up: cook +1 Hamish portion of plain noodles + a little plain pork (before the chilli/fish sauce goes heavy) for Sun lunch.
โšก The bit that matters: spread the pork out in a wide pan and leave it alone. Don't stir. You want dark caramelised crust on the mince โ€” that char is the "chแบฃ" character and the whole point of the dish. Stirring constantly steams it grey and flat.
๐Ÿ‘… Taste before serving: the nuoc cham should taste aggressively sharp and salty on its own โ€” noodles and herbs dilute it hard. Flat? โ†’ more fish sauce. Too puckering? โ†’ pinch more sugar. Not enough lift? โ†’ more lime.
๐Ÿ’ธ Free upgrade: toast the peanuts in a dry pan for 3 min before chopping โ€” completely different depth of flavour for zero cost. And fry a few extra slices of garlic in oil until pale gold, then spoon it over with the oil.
400g pork mince 200g rice vermicelli 2 carrots (pickle) ยฝ cucumber mint + coriander + Thai basil peanuts nuoc cham hoisin + sriracha + ginger
๐Ÿ‘ถ One-hand-friendly: everything in a bowl, fork. Fresh, cool and light for a warm August evening.
Hamish daytime (Sat): plain rice noodles + a little plain mince + cucumber sticks + carrot + melon. Snack โ€” banana + yoghurt + breadstick.
๐Ÿฅช Sun adult lunch: Sunday's a big roast lunch (see Sun tab) โ€” no packed lunch needed.
๐Ÿ“† Prep for tomorrow (Sun roast + curry): tonight, take the whole chicken out of the fridge 30 min before you want to start Sunday's roast (or morning of). No other prep needed โ€” it's a relaxed Sunday.

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๐Ÿ—

Soy-Ginger Roast Chicken (Lunch) + Thai Green Curry (Dinner) ๐Ÿ• 30 min active ยท 1hr20 roast โ˜… SHOWSTOPPER

Sunday 9 August · a proper Sunday lunch, then a lighter curry supper

๐Ÿ— SUNDAY LUNCH โ€” Soy-Ginger Roast Chicken (1 hr 30 min, mostly hands-off)

  1. Oven + rub: preheat 190ยฐC fan. Pat the whole chicken (~1.75kg) dry. Mix a glaze: 3 tbsp soy sauce + 2 tbsp honey + 1 tbsp grated ginger + 3 garlic cloves minced (or garlic paste) + 1 tsp five-spice (cupboard) + 1 tbsp sesame oil. Rub half over and under the skin.
  2. Roast: sit chicken in a roasting tin, breast up. Roast 1 hr 20 min for a 1.75kg bird (20 min per 500g + 20), basting with the rest of the glaze twice. Juices should run clear; if you have a probe, 75ยฐC in the thickest thigh.
  3. Sesame greens: in the last 10 min, steam or stir-fry half the tenderstem (100g) + half the pak choi quartered. Toss in 1 tbsp soy + 1 tsp sesame oil + 1 tsp sesame seeds.
  4. Carbs: steamed jasmine rice (cupboard), OR roast the 2 fridge baking potatoes cut into wedges (toss in oil + salt, 45 min at 200ยฐC โ€” start them before the chicken if going this route).
  5. Rest + carve: rest chicken 15 min under foil before carving. Spoon the sticky pan juices over. Save all leftover meat + the carcass โ€” see notes below.
โšก The bit that matters (chicken): the glaze has honey in it, so only brush on the second half in the last 25 min or it burns black. And if you have time, salt the bird and leave it uncovered in the fridge for a few hours first โ€” dry skin is crisp skin.
โ™ป๏ธ Leftover gold: shredded leftover chicken โ†’ Mon + Tue adult lunches. The carcass โ†’ simmer 40 min with ginger + spring onion tops + a splash of soy to make a stock base for Thu's laksa broth (freeze if not using straight away).

๐Ÿ‡น๐Ÿ‡ญ SUNDAY DINNER โ€” Thai Green Curry (lighter, 25 min)

  1. If still full from lunch, this can slide to Mon and Mon's tofu to Tue โ€” your call. Otherwise, a light veg-forward curry:
  2. Fry paste: heat 1 tbsp oil in a pan. Add 3 tbsp Blue Elephant green curry paste, fry 1 min until fragrant.
  3. Coconut: pour in 1 tin coconut milk (400ml) + 100ml water. Add 300g chicken thigh cut into chunks (or use leftover roast chicken to make it lighter). Simmer 12 min.
  4. Veg: add remaining tenderstem (100g) + remaining pak choi + 100g fine green beans halved. Simmer 5 min.
  5. Balance: off heat, stir in 1 tbsp fish sauce + 1 tsp sugar + juice ยฝ lime + torn Thai basil. Serve over jasmine rice.
  6. Hamish: pull a mild portion (chicken + coconut sauce + rice) before adding extra chilli/fish sauce.
โšก The bit that matters (curry): split the coconut tin. Fry the paste in only the thick cream from the top until the oil visibly separates and it smells toasty โ€” 3โ€“4 min. Then add the thin milk. This is the single biggest upgrade to any Thai curry: it's the difference between fragrant and beige.
๐Ÿ‘… Taste before serving: green curry needs all four notes โ€” salty (fish sauce), sweet (sugar), sour (lime), hot (paste). Add one at a time and taste between. It should taste slightly too strong on its own; the rice dilutes it.
๐Ÿ’ธ Free upgrade: don't bin the chicken pan juices. Skim the fat, add a splash of water, scrape the sticky bits off the tin and reduce for 2 min โ€” instant sauce, better than anything you'd buy.
whole chicken (lunch) green curry paste 1 tin coconut milk 300g chicken thigh tenderstem + pak choi + green beans Thai basil + lime jasmine rice
๐Ÿ’œ Flo Sunday batch bake: while the chicken roasts, bake her 2 new snacks (see Flo tab) โ€” miso-cheddar oat cookies + banana-tahini oat loaf. Oven's already on for the chicken, so they share the heat.
๐Ÿ‘ถ One-hand-friendly: curry in a bowl over rice, spoon. Roast lunch is the one knife-and-fork meal of the week โ€” worth it on a Sunday.
Hamish daytime (Sun): roast chicken + rice + steamed greens (all soft, from lunch). Snack โ€” Flo's cookie (small piece) + banana + carrot.
๐Ÿฅช Mon adult lunch: shredded roast chicken in a wrap or over rice with sesame + spring onion + a little hoisin.

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๐Ÿ†

Chinese Aubergine & Tofu, Black Bean Sauce ๐Ÿ• 25 min ๐ŸŒฑ VEG โœ‹ ONE-HAND

Monday 10 August · fast wok night · uses fridge aubergine + your tofu

Method (25 min)

  1. Press tofu: drain 1 block Clearspring tofu (fridge/cupboard), wrap in kitchen roll, press under something heavy 10 min. Cut into 2cm cubes.
  2. Roast aubergine: cut 1 fridge aubergine into 3cm chunks. Toss with 2 tbsp oil + pinch salt, roast 200ยฐC fan for 20 min until silky (or pan-fry 10 min).
  3. Crisp tofu: toss the tofu cubes in 2 tbsp cornflour (cupboard). Fry in 3 tbsp oil on medium-high, turning, 8 min until golden all over. Set aside.
  4. Sauce base: in the same pan, add 3 garlic cloves sliced + 1 tbsp grated ginger + 4 spring onions sliced (whites first). Fry 1 min.
  5. Build sauce: add 1 drained tin black beans (400g, from cupboard) lightly mashed + 2 tbsp hoisin + 1 tbsp soy + 1 tsp sriracha + 100ml water. Simmer 3 min to a glossy sauce.
  6. Combine: fold the roasted aubergine + crispy tofu through the sauce. Off heat, scatter spring onion greens + 1 tsp sesame seeds. Serve over jasmine rice.
โšก The bit that matters: two things. Aubergine must go further than you think โ€” properly collapsing and silky with dark edges, 20 min minimum. Undercooked aubergine is squeaky and ruins the dish. And the tofu must be bone dry before the cornflour goes on, or it will never crisp.
๐Ÿ‘… Taste before serving: hoisin is sweet, so you'll need soy for salt and something sharp to cut it. If it tastes cloying, add a splash of rice vinegar โ€” that's almost always the fix.
๐Ÿ’ธ Free upgrade: keep the spring onion greens raw and scatter at the end for freshness, and swirl a spoon of sriracha through right at the finish rather than cooking it in.
1 block tofu 1 aubergine 1 tin black beans hoisin + soy + sriracha garlic + ginger + spring onion jasmine rice
๐Ÿ‘ถ One-hand-friendly: bowl over rice, fork. Soft aubergine, crispy tofu.
Hamish daytime (Mon): Lunch โ€” shredded roast chicken + rice + carrot. Snack โ€” Flo's banana loaf slice + cucumber + hummus + breadstick.
๐Ÿฅช Tue adult lunch: last of the roast chicken shredded into a rice bowl with leftover greens + soy + sesame.

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๐Ÿ‡ฏ๐Ÿ‡ต

Salmon Teriyaki Bowls ๐Ÿ• 20 min โœ‹ ONE-HAND ๐ŸŒฑ CLEAN

Tuesday 11 August · 15-min bowl · light + omega-rich

Method (15 min)

  1. Rice: cook 200g jasmine rice (cupboard) per pack.
  2. Teriyaki glaze: mix 3 tbsp soy + 2 tbsp honey (or mirin if you have it) + 1 tbsp grated ginger + 1 garlic clove minced + 1 tsp sesame oil.
  3. Salmon: place 2 Mowi salmon fillets on a lined tray, brush with half the glaze. Roast 200ยฐC fan for 12 min until just cooked and flaking. Brush with remaining glaze on the way out.
  4. Edamame: boil 150g frozen edamame 3 min, drain.
  5. Build bowls: rice base โ†’ flaked teriyaki salmon โ†’ edamame โ†’ 1 carrot peeled into ribbons (buy-bag carrot) โ†’ ยฝ cucumber sliced โ†’ avocado if any left โ†’ sushi ginger (fridge) โ†’ sesame seeds + sliced spring onion. Drizzle any pan glaze over.
โšก The bit that matters: don't glaze early โ€” honey and soy burn. Roast the salmon mostly plain and glaze in the last 3โ€“4 min, or brush it on after. And pull the fish while the centre still looks slightly translucent; carryover heat finishes it. Overcooked salmon is the only real failure mode here.
๐Ÿ‘… Taste before serving: this bowl lives or dies on acid. The sushi ginger plus a squeeze of lime does it. Without acid it's just sweet-salty and falls flat halfway through.
๐Ÿ’ธ Free upgrade: toast the sesame seeds in a dry pan for 2 min. Also spoon a little of the pickled ginger liquid from the jar over the rice โ€” free seasoning and it wakes the whole bowl up.
2 salmon fillets 200g jasmine rice 150g edamame carrot ribbons ยฝ cucumber sushi ginger (fridge) teriyaki glaze sesame + spring onion
๐Ÿ‘ถ One-hand-friendly: bowl + fork, salmon flakes easily.
Hamish daytime (Tue): Lunch โ€” flaked plain salmon + rice + edamame (mild, no glaze on his). Snack โ€” banana + Flo's cookie + carrot + hummus.
๐Ÿฅช Wed adult lunch: any leftover salmon + rice cold as a bowl, or flaked into a wrap with cucumber + a little hoisin.
๐Ÿ“† Prep for tomorrow (Wed dahl): tonight, check you've got red lentils in the cupboard (Laila stash). Par-boil the 2 baking potatoes tonight if you want to speed up the crispy smashed potato side tomorrow.

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๐Ÿ‡ฎ๐Ÿ‡ณ

Tarka Dahl + Crispy Smashed Potato + Raita ๐Ÿ• 40 min ๐ŸŒฑ VEG โœ‹ ONE-HAND ๐ŸŒฑ CLEAN

Wednesday 12 August · cosy, cheap, genuinely healthy

Method (35 min)

  1. Dahl base: rinse 250g red lentils (cupboard). Put in a pan with 800ml water + 1 tsp turmeric + 1 tsp grated ginger + 1 garlic clove grated. Simmer 20-25 min, stirring now and then, until soft and thick. Season with 1 tsp salt.
  2. Smashed potatoes: if not par-boiled last night, boil the 2 baking potatoes cut into 4cm chunks for 12 min until tender. Drain, tip onto an oiled tray, squash each flat with a masher, drizzle 2 tbsp oil + salt. Roast 220ยฐC fan for 20 min until crisp.
  3. Tarka (the flavour bomb): heat 2 tbsp oil or ghee in a small pan. When hot, add 1 tsp cumin seeds + 1 tsp black mustard seeds (cupboard) โ€” let them pop 30 sec. Add 3 garlic cloves sliced + 1 dried or fresh chilli. Fry 1 min until garlic is golden.
  4. Finish: pour the sizzling tarka over the dahl, stir through. Squeeze of ยฝ lime, chopped coriander.
  5. Raita: mix 150g yoghurt or kefir (fridge) + ยผ cucumber grated + chopped mint (garden or leftover) + pinch salt + cumin.
  6. Serve: dahl in bowls, crispy potatoes for scooping, raita on the side. Flatbreads if you have any.
โšก The bit that matters: the tarka must be violently sizzling when it hits the dahl โ€” oil shimmering, mustard seeds audibly popping. Pour it over at the end (at the table if you fancy the theatre). Stirring spices in early and gently gives you dusty, muddy dahl. Also: cook the lentils until they've completely lost their shape โ€” longer than feels necessary.
๐Ÿ‘… Taste before serving: dahl needs more salt than feels right, plus lime at the end. You need both โ€” without them it tastes earthy and flat, and people assume it's the lentils' fault.
๐Ÿ’ธ Free upgrade: a knob of butter stirred through at the very end โ€” dahl loves fat. And put the Jaimin garlic pickle from the fridge door on the table as a condiment; a tiny bit alongside is brilliant.
250g red lentils 2 baking potatoes turmeric + cumin + mustard seed garlic + ginger + chilli yoghurt/kefir raita cucumber + mint lime + coriander
๐Ÿ‘ถ One-hand-friendly: dahl in a bowl, spoon. Crispy potato for dunking.
Hamish daytime (Wed): Lunch โ€” mild dahl + rice + a crispy potato (no chilli on his). Snack โ€” Flo's banana loaf + melon + carrot + hummus.
๐Ÿฅช Thu adult lunch: leftover dahl reheated with a splash of water, on rice or with a smashed potato. Freezes brilliantly too.

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๐Ÿœ

Singaporean Prawn Laksa ๐Ÿ• 25 min โ˜… HIT โœ‹ ONE-HAND

Thursday 13 August · 10-day noodle-soup cadence · slurpy + restorative

Method (20 min)

  1. Broth: heat 1 tbsp oil in a big pan. Add 3 tbsp Dapur Mariae laksa paste, fry 1 min. Pour in 1 tin coconut milk (400ml) + 600ml stock (the roast chicken stock from Sun, or Marigold bouillon). Simmer 8 min.
  2. Noodles: cook 200g rice noodles (cupboard) per pack, divide between 2 bowls.
  3. Soft eggs: soft-boil 2 eggs (Joe's chickens) โ€” 6 min 30 sec from boiling, then ice water, peel, halve.
  4. Poach in broth: add remaining pak choi quartered + 150g beansprouts to the broth, 1 min. Then the 400g prawns, poach 2-3 min until pink.
  5. Build: ladle broth + prawns + veg over the noodles. Top each bowl with a halved soft egg, more beansprouts, coriander, sliced spring onion, chopped peanuts, a wedge of lime and a drizzle of sriracha.
โšก The bit that matters: fry the laksa paste in oil until it darkens and smells roasted before any liquid goes near it โ€” same principle as the green curry. Then add the prawns last, off the boil: 2โ€“3 min in barely-simmering broth. Boiled prawns turn rubbery and there's no going back.
๐Ÿ‘… Taste before serving: laksa should hit rich, salty, sour and faintly sweet all at once. Lime at the end is non-negotiable. Flat? โ†’ fish sauce or a little soy. Too rich? โ†’ more lime, not more water.
๐Ÿ’ธ Free upgrade: fry a few sliced garlic cloves in oil until golden and spoon them over each bowl with the oil โ€” crispy garlic on laksa is transformative and you already have both.
laksa paste 1 tin coconut milk roast chicken stock 200g rice noodles 400g prawns pak choi + beansprouts 2 soft eggs coriander + peanuts + lime + sriracha
๐Ÿ‘ถ One-hand-friendly: classic slurp night โ€” noodles + spoon in a big bowl.
Hamish daytime (Thu): Lunch โ€” leftover dahl + rice. Snack โ€” Flo's cookie + banana + cucumber + hummus.
๐Ÿฅช Fri adult lunch: any leftover laksa broth + noodles reheated (add a splash of water). Or a quick rice bowl with leftovers.
๐Ÿ“† Prep for tomorrow (Fri bulgogi): tonight, slice 1 bavette steak as thin as you can (easier if you firm it in the freezer 20 min first) and marinate in 3 tbsp soy + 1 tbsp sesame oil + 1 tbsp honey + 2 garlic cloves + 1 tbsp grated ginger + 1 tsp sriracha. Cover, fridge overnight โ€” the marinade does the work.

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๐Ÿ‡ฐ๐Ÿ‡ท

Korean Bulgogi Steak + Kimchi + Fried Egg ๐Ÿ• 20 min โ˜… HIT โœ‹ ONE-HAND

Friday 14 August · Steak Night Friday · punchy, fast finish

Method (15 min โ€” steak marinated overnight)

  1. Rice: cook 200g jasmine rice (cupboard).
  2. Sear bulgogi: get a pan smoking-hot. Add 1 tbsp oil. Lift the marinated bavette slices from the marinade and sear in a single layer 1-2 min total โ€” thin slices cook fast and you want char, not stew. Do it in 2 batches if crowded. Tip in the last of the marinade for the final 30 sec to glaze.
  3. Fried eggs: in a second pan, fry 2 eggs (Joe's chickens) in a little oil โ€” crispy edges, runny yolk.
  4. Build bowls: rice โ†’ bulgogi steak โ†’ a good pile of kimchi โ†’ fried egg on top โ†’ sliced spring onion + 1 tsp sesame seeds. Gochujang or sriracha (fridge) on the side.
  5. Extra veg (optional): quick-wilt any leftover greens or beansprouts in the steak pan with a splash of soy.
โšก The bit that matters: the pan must be genuinely smoking, and you must cook the beef in two batches. A crowded pan steams the meat grey instead of caramelising it โ€” and with a sugary marinade, caramelising is the entire point. Thin slices need barely 1โ€“2 min total.
๐Ÿ‘… Taste before serving: the kimchi brings the acid and salt, the runny egg brings the fat. If the bowl tastes flat, add a spoon of kimchi brine rather than more soy โ€” it lifts instead of just salting.
๐Ÿ’ธ Free upgrade: toast the sesame seeds, and stir a spoonful of kimchi brine through the hot rice before you build the bowl. Costs nothing, seasons everything.
1 bavette steak (marinated) 200g jasmine rice kimchi 2 fried eggs soy + sesame + honey + ginger spring onion + sesame gochujang/sriracha
๐Ÿ‘ถ One-hand-friendly: rice bowl, fork. Runny egg makes its own sauce.
Banked: the 2nd bavette (2-for-ยฃ10 deal) goes in the freezer for a future steak night.
Hamish daytime (Fri): Lunch โ€” leftover laksa noodles (mild) or rice + egg. Snack โ€” Flo's banana loaf + melon + carrot + hummus + breadstick.
๐Ÿฅช Sat lunch: any leftover bulgogi + rice cold, or in a wrap with kimchi + a fried egg.

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๐Ÿ’œ Flo Sunday Batch Bake โ€” 2 new breastfeeding snacks

Both bake Sunday while the roast chicken's in โ€” oven's already on. ~30 min active. One savoury, one sweet-ish, both freezer-friendly and one-hand grab-and-go for feeds.

1. ๐Ÿง€ Miso-Cheddar Oat Cookies (savoury, ร—16)

  1. Oven + tray: 180ยฐC fan. Line 2 baking trays.
  2. Cream: beat 120g soft butter + 1 tbsp white/brown miso (your cupboard miso/bouillon) + 1 tsp honey until smooth.
  3. Add: mix in 1 egg (Joe's chickens), then 100g plain flour (cupboard) + 120g porridge oats (cupboard) + 100g strong cheddar grated (the cheese you bought) + 2 sliced spring onions + 1 tsp sesame seeds + grind of pepper.
  4. Shape: roll into 16 walnut-sized balls, flatten slightly on the trays, space apart.
  5. Bake: 14-16 min until golden at the edges. Cool on the tray 5 min (they firm up). Airtight tin 4 days, or freeze.

2. ๐ŸŒ Banana-Tahini Oat Loaf (sweet-ish, 1 loaf / ~10 slices)

  1. Oven + tin: 170ยฐC fan. Line a 900g / 2lb loaf tin.
  2. Wet: mash 3 ripe bananas (~360g). Whisk in 3 tbsp tahini (the tahini you bought) + 2 eggs + 3 tbsp honey + 50ml oil + 1 tsp vanilla (cupboard, optional).
  3. Dry: in another bowl, mix 150g plain flour + 100g porridge oats + 1.5 tsp baking powder + ยฝ tsp cinnamon + pinch salt.
  4. Combine: fold dry into wet until just mixed. Pour into the tin. Optional: drizzle 1 tsp tahini + a few oats on top.
  5. Bake: 45-50 min until a skewer comes out clean (cover with foil at 35 min if browning fast). Cool fully before slicing. Room temp 4 days, or freeze in slices.

๐Ÿ’œ Flo grab-and-go summary

Sunday = 2 bakes, ~30 min active, both sharing the oven with the roast. Savoury miso-cheddar cookies (protein + salt hit) + banana-tahini loaf (iron from tahini + slow-release oats, naturally sweet from banana). ~26 snacks total (16 cookies + 10 slices). Both freeze well โ€” bag up what won't get eaten by Wed. Perfect one-hand fuel for night feeds.

Ocado basket โ€” Sat 8 Aug 5-6pm delivery

Total basket ~ยฃ136 (a good chunk was Joe's regulars). Small shop this week โ€” half the Asian flavour base came from the well-stocked cupboard (hoisin, sriracha, laksa/curry pastes bought fresh, garlic paste, sushi ginger, tofu, rice noodles, black beans, five-spice, sesame).

Pantry / cupboard โ€” assumed present Rice vermicelli ยท rice noodles ยท jasmine rice ยท fish sauce ยท soy sauce ยท hoisin ยท sriracha ยท sesame oil ยท sesame seeds ยท rice vinegar ยท five-spice ยท turmeric ยท cumin seeds ยท black mustard seeds ยท cornflour ยท red lentils (Laila) ยท Marigold bouillon ยท garlic paste ยท honey ยท vanilla ยท plain flour ยท baking powder ยท cinnamon ยท gochujang/chilli sauces ยท oil ยท salt ยท pepper
Fridge (woven in with exact usage) 1 aubergine โ€” Mon Chinese tofu ยท 2 carrots โ€” Sat bรบn pickle (plus buy-bag for Hamish snacks + Tue ribbons) ยท 2 baking potatoes โ€” Wed crispy smashed potato ยท Clearspring tofu โ€” Mon ยท Ginger โ€” across the week ยท Kefir/yoghurt โ€” Wed raita ยท Sushi ginger โ€” Tue teriyaki bowl ยท Hoisin, sriracha, garlic paste, chilli sauces โ€” throughout
๐Ÿ– Meat + fish
  • Packington Whole Chicken 1.75kg ยฃ13.37
  • M&S Heritage Pork Mince 5% ยฃ4.00
  • M&S Oakham Chicken Thigh Fillets 1kg ยฃ10.00
  • Tiger Delight Peeled King Prawns 400g ยฃ5.50
  • Mowi Scottish Salmon Fillets ~ยฃ5.00
  • Canvin & Gunner Bavette Steak 200g ร— 2 ยฃ10 (deal)
๐Ÿฅซ Pastes + tins
  • Blue Elephant Thai Green Curry Paste ยฃ2.25
  • Dapur Mariae Laksa Paste 300g ยฃ5.50
  • Laila Coconut Milk 400ml ร— 2 ยฃ2.00
๐Ÿฅฌ Fresh veg
  • Ocado Tenderstem Broccoli 200g ยฃ2.00
  • Ocado Pak Choi ยฃ0.85
  • M&S Beansprouts ยฃ0.80
  • M&S Fine Beans 200g ยฃ1.75
  • M&S Spring Onions ยฃ0.80
  • Ocado Cucumber ยฃ0.75
  • Ocado Carrots 1kg ยฃ0.70
  • Ocado Frozen Edamame ยฃ3.00
๐ŸŒฟ Fresh herbs + citrus
  • Cook With M&S Coriander 100g ยฃ1.70
  • Cook With M&S Mint 100g ยฃ1.70
  • Cook With M&S Thai Basil ยฃ0.85
  • Ocado Limes ร— 5 ยฃ1.20
๐Ÿฅข Store cupboard adds
  • Cultured Collective Classic Kimchi ยฃ4.50
  • KP Unsalted Peanuts 250g ยฃ1.75
๐Ÿฅฃ Hamish snacks
  • Ocado Carrots 1kg (shared) โ€”
  • Ocado Houmous ยฃ1.40
  • Ocado Breadsticks (regular)
๐Ÿ’œ Flo bake
  • Strong Cheddar (Joe added)
  • Tahini check cupboard
  • Bananas (regular)
  • Oats + miso cupboard