🌶️ Heatwave Week

Method

1. Peel and slice 600g new potatoes into 3-4mm rounds. Thinly slice 1 red onion and the red + green pepper (from your fridge).
2. Heat 4 tbsp olive oil in a wide non-stick frying pan over medium-low. Add potatoes + onion + peppers + big pinch salt. Cook gently 20–25 mins, stirring occasionally — soft but not browned.
3. Crack 8 eggs into a bowl, season well, beat lightly with a fork.
4. Drain the veg in a sieve over a bowl (save the oil). Tip veg into the eggs, stir to combine.
5. Wipe the pan, return 2 tbsp of the saved oil, heat over medium. Pour in the egg-veg mix. Cook 5 mins until the edges set.
6. To flip: slide tortilla onto a plate, invert plate over the pan, flip back. Cook another 3-4 mins until set but still slightly soft in the middle (fully cooked through — Flo). Rest 5 mins.
7. Serve at room temp with dressed leaves (any salad bag + olive oil + lemon + salt), cornichons (from your fridge) on the side, and porcini-truffle mayo (from your fridge) as a dip. 🌱 Scatter garden chives on top.

Serve with

Method

1. Cook 250g couscous (pantry — M&S Couscous 1kg from last week) per packet. Fluff and cool slightly.
2. Halve 300g cherry tomatoes. Dice ½ cucumber. Finely slice ½ red onion. Chop 15g mint + 15g parsley. Toss all into the couscous.
3. Dressing: whisk 1 tbsp harissa paste (from your fridge) + juice of 1 lemon + 3 tbsp olive oil + 1 tsp honey + pinch salt. Toss with the couscous. Taste — more lemon or salt if needed.
4. Slice 500g halloumi (2 × 250g packs) into ~1cm slabs. Pat dry. Brush with a little olive oil.
5. BBQ halloumi 1–2 mins per side until grill-marked and golden. Don't walk away — it goes from perfect to rubbery in 30 seconds.
6. Plate the couscous, top with the hot halloumi, drizzle any remaining dressing over. Extra lemon wedges alongside.

Serve with

Method

1. Take the saved mole chicken out of the fridge an hour before. Warm gently in a pan over low heat, splashing in a little water if it's tightened.
2. Heat the ½ tin refried beans (from your fridge) with a squeeze of lime, salt and a splash of water until loose and spreadable.
3. Slaw: shred the remaining ½ white cabbage (from your fridge). Toss with 1 tbsp lime juice, 2 tbsp olive oil, finely chopped 2 preserved lemon halves (optional — saves them for next week if skipping), 10g coriander chopped, salt.
4. Slice 2 avocados. Halve 2 limes. Spoon chipotle-lime mayo (from your fridge) and soured cream into bowls.
5. Warm the fresh tacos on a dry pan or under the grill — 30 seconds each side.
6. Build: refried beans → mole chicken → slaw → avocado → mayo → soured cream → lime squeeze.

Serve with

Method

1. Cook 200g Thai Taste flat rice noodles per packet — usually 4-5 mins in boiling water. Drain, rinse under cold water until completely cool, toss with a splash of sesame oil.
2. Soft-boil 2 eggs — gently lower into boiling water, 6.5 mins, transfer to ice water, peel.
3. Dressing: whisk 1 heaped tbsp sambal tumis (from your fridge) + 1 tbsp white miso (pantry) + 2 tbsp rice wine vinegar (pantry) + 1 tbsp sesame oil + 1 tbsp soy sauce + 1 tbsp honey + juice of 1 lime. Taste — adjust heat/acid.
4. Slice ½ cucumber into matchsticks. Shred 1 pak choi (raw — both leaf and stem). Slice 3 spring onions. Chop 10g coriander.
5. Toss noodles with most of the dressing, then the veg. Pile into bowls.
6. Halve the eggs and lay on top — yolks should be jammy. Drizzle remaining dressing over the eggs. Scatter coriander and extra spring onion.

Serve with