Week 31 dinner menu

Monday - Freezer surprise
Tuesday - Spaghetti amatriciana and onion bread
Wednesday - Meatballs, mash and veg
Thursday - Gnocchi with pancetta and spinach, rocket salad
Friday - Jacket potato with cheese and beans
Saturday - Chicken biryani
Sunday - Roast chicken with all the trimmings

Week 30 dinner menu

Monday - Spaghetti amatriciana and onion bread
Tuesday - Chilli con carne and rice
Wednesday - Chicken kiev, croquettes and peas
Thursday - Hamburgers
Friday - Paprika chicken, new potatoes and salad
Saturday - Japanese beef curry, sticky rice and gyoza
Sunday - Roast pork and all the trimmings

Honey and walnut bread

The recipe for this came from the River Cottage handbook no 3 - Bread.

As this bread doesn't use yeast (it is a type of soda bread) it is very quick to make, as it needs no proving.

The recipe book suggests it would work very well with Stilton and pear.

Week 29 dinner menu

Monday - macaroni cheese with leeks
Tuesday - Mince and mash
Wednesday - Chicken curry and rice
Thursday - Prawn and pea risotto (Bart)/Jacket potato with cheese and beans (Shaz)
Friday - Beef ramen soup with pak choi
Saturday - Chicken fajitas with salad, salsa and cheese
Sunday - Pork chop with mash and apple sauce

Salmon salad with orange and pine nuts

This is a very simple supper, but tasty.

Ingredients (2 people)


2 skinless and boneless salmon fillets
Rocket, watercress and baby spinach leaves
1 large orange
Pine nuts
Olive oil
White wine vinegar
Salt and pepper

1.  Put a little olive oil into a frying pan, and quickly toast the pine nuts.  Once they have cooked put into a bowl to cool.

2.  Heat a little extra oil at a medium heat, and seasaon and then put your salmon fillets into the pan.  At a medium heat they will take 2-3 minutes per side to cook.

3.  Whilst they are cooking, cut the orange into quarters, putting 1 quarter aside.  For the other pieces cut the orange flesh out of the skin and pith and cut into bite size pieces.

4.  Squeeze the juice of the remaining orange quarter into a jar, add 2/3 olive to 1/3 white wine vinegar/orange juice and mix well.  Taste and season with salt and pepper.

5.  Wash and then arrange your salad on the plate.  Dress with the orange pieces and the pine nuts, then rest the cooked salmon on top.

6.  Dress with the salad dressing across the salmon and the salad and serve.

Week 28 dinner menu

Monday - Lamb kebabs with salad and chilli sauce
Tuesday - Crispy beef with chilli and fried rice
Wednesday - Chicken kiev, croquettes and peas
Thursday - Salmon with orange and pinenut salad
Friday - Chicken bermondsey curry with brown rice
Saturday - Home made pizza with ham and rocket and tiramisu
Sunday - Sticky lemon chicken with champ

Indulgent dark chocolate brownies

Mary Berry's baking bible was my inspiration this weekend, as I had never made my own brownies before.  They are delightfully gooey in the middle with a lovely crunch on top

Just to mention, I didn't lose a bit in the tin, the missing bits are the parts I obviously had to test while it was still warm to make sure it was cooked!

Week 27 dinner menu

Monday - Japanese chicken curry and sticky rice
Tuesday - Fish pie and leeks
Wednesday - Grilled salmon, boiled potatoes and peas
Thursday - Chilli con carne and rice
Friday - Jacket potato with chilli/potato salad
Saturday - French onion soup, quiche lorraine with chips and salad
Sunday - Roast lamb with all the trimmings