🌏 Asian Summer Week

🍗 SUNDAY LUNCH — Soy-Ginger Roast Chicken (1 hr 30 min, mostly hands-off)

1. Oven + rub: preheat 190°C 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). Only brush on the second half of the glaze in the final 25 min — it has honey in it and will burn black if applied earlier. Juices should run clear; if you have a probe, 75°C 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 200°C — 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 — see notes below.

🇹🇭 SUNDAY DINNER — Thai Green Curry (lighter, 25 min)

1. If still full from lunch, this can slide to Mon and Mon's tofu to Tue — your call. Otherwise, a light veg-forward curry:
2. Split the coconut tin: open 1 tin coconut milk (400ml) without shaking it. Spoon the thick cream from the top into the pan (about half the tin). Leave the thin milk behind in the tin.
3. Crack the paste: heat the thick cream on medium, add 3 tbsp Blue Elephant green curry paste and fry 3–4 min, stirring, until the oil visibly separates out and it smells toasty. This is the step that makes the curry.
4. Now the thin milk: pour in the remaining thin coconut milk from the tin + 100ml water. Add 600g chicken thigh cut into 3cm chunks (from the 1kg pack — save 400g for Tue). Simmer 12 min.
5. Veg: add remaining tenderstem (100g) + remaining pak choi + 100g fine green beans halved. Simmer 5 min.
6. Balance: off heat, stir in 1 tbsp fish sauce + 1 tsp sugar + juice ½ lime + torn Thai basil. Serve over jasmine rice.
7. Hamish: pull a mild portion (chicken + coconut sauce + rice) before adding extra chilli/fish sauce.

Method (25 min)

1. Press tofu: drain 1 block Clearspring tofu (fridge/cupboard), wrap in kitchen roll, press under something heavy 10 min. It must be bone dry or the cornflour won't crisp — change the paper if it soaks through. Cut into 2cm cubes.
2. Roast aubergine: cut 1 fridge aubergine into 3cm chunks. Toss with 2 tbsp oil + pinch salt, roast 200°C fan for 25 min — go until it is properly collapsing and silky with dark edges, not merely soft. Undercooked aubergine is squeaky and will spoil the dish.
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.

Method (15 min)

1. Rice: cook 400g jasmine rice (cupboard) — that's the right amount for 4½ portions, don't skimp.
2. Teriyaki glaze (double batch): mix 6 tbsp soy + 4 tbsp honey + 2 tbsp grated ginger + 2 garlic cloves minced + 2 tsp sesame oil. You're glazing two proteins.
3. Chicken first (it takes longer): cut 400g chicken thigh fillets (from the 1kg pack — 600g went into Sunday's curry) into 3cm chunks. Toss in 1 tbsp oil + salt, spread on a lined tray. Roast 200°C fan for 18 min.
4. Salmon in: add 2 Mowi salmon fillets to the same tray (or a second one) alongside the chicken. Roast a further 12 min.
5. Glaze at the end: brush the glaze over both chicken and salmon in the last 4 min. Honey burns if it goes on earlier.
6. Edamame: boil 250g frozen edamame 3 min, drain.
7. Build bowls: rice base → flaked teriyaki salmon + glazed chicken chunks → edamame → 2 carrots peeled into ribbons → ½ cucumber sliced → sushi ginger (fridge) → sesame seeds + sliced spring onion. Drizzle the tray glaze over.

Method (35 min)

1. Dahl base: rinse 350g red lentils (cupboard). Put in a pan with 1.1 litres water + 1 tsp turmeric + 1 tsp grated ginger + 1 garlic clove grated. Simmer 25–30 min, stirring now and then, until the lentils have completely lost their shape — longer than feels necessary. 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 220°C 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) — 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 tarka over the dahl while it is still violently sizzling — straight from pan to pot, don't let it cool — then stir through. Squeeze of ½ lime, chopped coriander.
5. Raita: mix 150g yoghurt or kefir (fridge) + ¼ 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.

Method (20 min)

1. Broth: heat 1 tbsp oil in a big pan. Add 3 tbsp Dapur Mariae laksa paste and fry 3 min, stirring, until it darkens a shade and smells roasted — don't rush this, it's the same principle as Sunday's curry. Then pour in 1 tin coconut milk (400ml) + 900ml stock (the roast chicken stock from Sun, or Marigold bouillon). Simmer 8 min.
2. Noodles: cook 350g rice noodles (cupboard) per pack — enough for 4½ portions.
3. Soft eggs: soft-boil 4 eggs (Joe's chickens) — 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 take the pan off the boil — down to a bare simmer — and add the 400g prawns. Poach 2–3 min until just pink. Boiled prawns go rubbery and there is no going back.
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.

Method (15 min — steak marinated overnight)

1. Rice: cook 400g jasmine rice (cupboard) — 4½ portions.
2. Sear bulgogi: get a pan smoking-hot. Add 1 tbsp oil. Lift the marinated bavette slices (both steaks) from the marinade and sear in a single layer 1–2 min total. Do this in two batches — always, not just "if crowded." A packed pan steams the beef grey instead of caramelising it, and with a sugary marinade the caramelising is the entire point. Tip in the last of the marinade for the final 30 sec to glaze.
3. Fried eggs: in a second pan, fry 4 eggs (Joe's chickens) in a little oil — crispy edges, runny yolk.
4. Build bowls: rice → bulgogi steak → a good pile of kimchi → fried egg on top → 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.

💜 Flo Sunday Batch Bake — 2 new breastfeeding snacks

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

1. 🧀 Miso-Cheddar Oat Cookies (savoury, ×16)

1. Oven + tray: 180°C 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. 🍌 Banana-Tahini Oat Loaf (sweet-ish, 1 loaf / ~10 slices)

1. Oven + tin: 170°C 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 + ½ 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.

💜 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 — bag up what won't get eaten by Wed. Perfect one-hand fuel for night feeds.

Ocado basket — Sat 8 Aug 5-6pm delivery

Total basket ~£136 (a good chunk was Joe's regulars). Small shop this week — 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).