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🥗 Salads
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Method
- Marinade: mix 4 tbsp soy sauce + 3 tbsp maple syrup + 3cm grated fresh ginger + 2 crushed garlic cloves + 1 tsp five-spice. Coat all 800g pork belly strips and leave at least 20 mins.
- Light the BBQ. Grill pork belly strips over medium heat 5–6 mins per side, basting with leftover marinade. Ensure fully cooked through — no pink. Rest 3 mins.
- Cook 400g jasmine rice per packet.
- Mango salsa: dice 2 ripe mangoes, mix with ½ red onion finely diced, juice of 1 lime, 15g fresh coriander chopped, pinch of salt.
- Make Salad B while the pork rests: thinly slice 2 cucumbers. Grate 2 carrots (250g). Slice 1 bunch spring onions. Toss with 2 tbsp rice vinegar + 1 tbsp sesame oil + 20g coriander chopped + pinch of salt. Refrigerate — use all week.
Serve with
Jasmine rice
Mango & mint salsa
Salad B (first use)
🧒 Hamish: Pull a strip apart and shred the meat. Plain jasmine rice and a spoonful of mango — no marinade (too salty).
Method
- Halve 1kg new potatoes. Boil in salted water 15–18 mins until tender. Drain, crush roughly with 30g butter + 15g fresh chives, chopped + salt + pepper.
- Cook 400g frozen broad beans in boiling water 3 mins. Drain. Pop out of skins if large.
- Pat 4 sea bass fillets dry. Score the skin 2–3 times. Season well.
- BBQ on an oiled grill, skin-side down first. 3–4 mins skin side, 2 mins flesh side. Flesh should be white all the way through — no translucency.
- Caper butter: melt 30g butter in a small pan. Add 2 tbsp capers + juice of 1 lemon + 10g chives. Spoon over fish to serve.
Serve with
Chive crushed new potatoes
Broad beans
Salad B
Extra lemon
🧒 Hamish: Flake sea bass over crushed potato. Skip the capers (choking hazard). A little butter on the potato is all he needs.
🔔 Prep for tomorrow: Make sure chicken breasts are defrosted. Tikka paste jar out of the cupboard.
Make Sunday evening or Monday morning
- Rinse 600g tri-colour quinoa thoroughly. Bring 1.2 litres vegetable stock (made from Knorr stock pots) to the boil. Add quinoa, reduce to simmer, cover and cook 12–15 mins until all liquid is absorbed. Spread on a tray to cool.
- Prep while it cools: dice 2 red peppers. Halve 300g cherry tomatoes. Grate 2 carrots. Slice 2 spring onions.
- Dressing: juice of 2 lemons + 3 tbsp olive oil + 1 tsp cumin + salt + pepper. Whisk well.
- Combine cooled quinoa with all veg. Pour over dressing, toss. Scatter 40g pumpkin seeds.
- Portion into containers for the office. Makes enough for a good crowd.
Notes
Keeps well — make Sunday night and refrigerate. Holds perfectly until Monday lunch. Extra lemon wedges are always welcome alongside.
Method
- Cut 800g chicken breasts into bite-sized chunks. Coat in 3 tbsp tikka/korma paste. Leave 10 mins.
- Fry chicken in batches in a little oil over high heat until golden — 4–5 mins per batch. Chicken must be cooked through — no pink. Set aside.
- Soften 1 red onion, diced in the same pan for 5 mins. Add 1 tbsp tikka paste, cook 1 min. Pour in 400ml coconut milk + 200ml vegetable stock (1 Knorr pot + 200ml boiling water). Simmer 10 mins. Return chicken, simmer 5 more mins.
- Mint raita: 200g full-fat yoghurt + 15g fresh mint, chopped + juice of ½ lemon + pinch of salt.
- Cook 400g jasmine rice. Warm 4 flatbreads on the BBQ or in a dry pan.
- Make Salad C: halve 300g cherry tomatoes. Crumble 200g feta (pasteurised — fine for Flo 🤰). Halve a good handful of kalamata olives. Dress with 2 tbsp olive oil + 1 tbsp red wine vinegar. Refrigerate — use Tue–Fri.
Serve with
Jasmine rice
Mint raita
Warm flatbreads
Salad B + Salad C
🧒 Hamish: Mild curry is fine — spoon over plain rice. Skip the raita if he's not keen. Tear a flatbread into strips for dipping.
🧒 Hamish's day — Tuesday
Lunch: Leftover pork belly shredded, plain rice, little mango — chop small.
Snack: Yoghurt + banana.
🔔 Prep for tomorrow (duck marinade — 2 mins, big difference): Mix juice of 2 oranges + 3 tbsp soy sauce + 1 tbsp honey + 3 star anise lightly crushed. Coat 4 duck legs, cover and refrigerate overnight.
Method
- Remove 4 marinated duck legs from the fridge 20 mins before cooking. Preheat oven to 180°C.
- Place in a roasting tin with the marinade. Roast 1 hr 20 mins until skin is crispy and juices run completely clear — no pink at the bone. Essential for Flo 🤰.
- Cut 2 large aubergines into 2cm chunks. Toss with olive oil + salt + pepper. Roast on a separate tray alongside duck for 35–40 mins until golden and soft.
- Orange cream sauce: skim most of the fat from the duck tin. Set on the hob over medium heat. Add juice of 1 orange + 100ml double cream. Simmer 3–4 mins, scraping up the sticky bits. Season.
- Cook 400g jasmine rice. Heat 400g frozen peas in boiling water 3 mins.
Serve with
Jasmine rice
Roasted aubergine
Peas
Orange cream sauce
Salad B + Salad C
🧒 Hamish: Pull duck meat from the bone (remove all bone carefully). Serve with plain rice and soft roasted aubergine. A little cooking juice over the rice — skip the cream sauce.
Method
- Preheat oven to 220°C. Spread 750g oven chips on a large baking tray. Roast per packet (25–30 mins), turning once.
- Set up three bowls: (1) 3 tbsp plain flour + salt; (2) 2 beaten eggs; (3) 100g panko breadcrumbs + zest of 1 lemon + 15g sesame seeds + salt.
- Peel and devein 600g raw king prawns. Dredge: flour → egg → panko. Prawns must be fully pink throughout — no grey — important for Flo 🤰.
- Shallow fry in batches in 1cm oil over medium-high heat: 2–3 mins per side until deep golden. Drain on kitchen paper.
- Lemon-chive dip: 150g full-fat yoghurt + juice of ½ lemon + 15g chives, chopped + salt + pepper.
Serve with
Oven chips
Lemon-chive dip
Salad B + Salad C
🧒 Hamish: A few prawns halved (no whole prawns), handful of chips, little yoghurt dip. Easy Thursday tea.
Method
- Preheat oven to 220°C. Spread 750g oven chips on a baking tray. Roast per packet (25–30 mins), turning once.
- Butterfly or bash 4 large chicken breasts to an even 1cm thickness.
- Set up three bowls: (1) 3 tbsp plain flour + salt; (2) 2 beaten eggs; (3) 100g panko breadcrumbs + zest of 1 lemon + salt + pepper. Dredge each breast: flour → egg → panko, pressing firmly.
- Shallow fry in 1cm oil over medium-high: 3–4 mins per side until golden and crisp. Finish 5 mins in the oven if thick. Cooked through — no pink 🤰.
- Lemon caper butter: melt 50g butter until foamy. Add 2 tbsp capers + juice of 1 lemon + 10g chives, chopped. Spoon over chicken.
Serve with
Oven chips
Lemon caper butter
Salad B + Salad C
Extra lemon wedges
🧒 Hamish: Cut into small strips — crispy coating is great finger food. Plain chips alongside. A little butter from the pan is fine, skip the capers.
🧒 Hamish's day — Friday
Lunch: Leftover panko prawns halved, pitta strips, little yoghurt dip.
Snack: Hummus + pitta strips.
Salad B — Cucumber, Carrot & Coriander
Make Sunday · use every dinner Sun–Fri
- Thinly slice 2 cucumbers. Grate 2 carrots (250g). Slice 1 bunch spring onions.
- Dressing: 2 tbsp rice vinegar + 1 tbsp sesame oil + 20g coriander chopped + pinch of salt. Toss and refrigerate.
- Pull straight from the fridge each night — no prep needed on the day.
Salad C — Cherry Tomato, Feta & Olive
Make Tuesday · use Tue–Fri
- Halve 300g cherry tomatoes. Crumble 200g feta (pasteurised — fine for Flo 🤰). Halve a good handful of kalamata olives.
- Dressing: 2 tbsp olive oil + 1 tbsp red wine vinegar. Season gently — feta is salty.
- Toss and refrigerate. Add a splash more oil Thu/Fri if it looks dry.
✅ Always in the house — never order:
Olive oil · salt · pepper · vinegars · soy sauce · honey · rice vinegar · sesame oil · five-spice · cumin · plain flour · pasta · rice · common condiments
Eggs (Joe has chickens) · Chickpeas · Tinned chopped tomatoes · Mango chutney
⚠️ Substitutions: Liquid veg stock carton was OOS → Knorr Vegetable Stock Pots ×4 (use 1 pot per 250ml boiling water). Hilltop maple syrup OOS → Buckwud Organic Maple Syrup 250g.
🥩 Protein
- Pork belly strips 800g
- Sea bass fillets ×4 (~600g)
- King prawns raw 600g
- Duck legs ×4 (~1.2kg)
- Chicken breasts ×4 large (~800g) ×2
🥗 Fresh veg
- Aubergine ×2 large
- Cucumber ×4
- Carrots 500g bag
- Spring onions ×2 bunches
- Red peppers ×2
- Red onions ×2
- Cherry tomatoes 600g
- Frozen broad beans 400g
- Frozen peas 400g
- Mango ×2 ripe
- New potatoes 2.5kg
🌿 Herbs & citrus
- Fresh coriander ×2 (30g each)
- Fresh mint ×2 (25g each)
- Fresh chives ×1 (30g)
- Lemons ×6
- Limes ×4
- Fresh ginger 100g
- Oranges ×2
🧀 Dairy & dips
- Butter 2×250g
- Feta 200g pasteurised
- Hummus 2×200g
- Double cream 200ml
- Full-fat yoghurt 500g
🍞 Bread & carbs
- Flatbreads ×8 pack
- Panko breadcrumbs 200g
- Oven chips 750g ×2
- Jasmine rice 1kg
🫙 Cupboard & tins
- Tri-colour quinoa 600g
- Maple syrup Buckwud 250g
- Tikka/korma paste 1 jar
- Sesame seeds small pack
- Pumpkin seeds 80g
- Star anise small pack
- Knorr veg stock pots ×4
- Coconut milk 400ml tin
- Kalamata olives 1 jar
- Capers 1 small jar