Week 20 dinner menu

Monday - Chilli con carne, salad and tacos
Tuesday - Char siu pork with noodles and beansprouts
Wednesday - Lamb pittas with salad
Thursday - Savoury mince and mash potato with veg
Friday - Lemon and chive cod with pasta
Saturday - Southern fried quorn, sweet potato wedges and coleslaw
Sunday - Beef and onion pie, mash potato and veg

Week 13 dinner menu

Monday - Chicken bermondsey curry and brown rice
Tuesday - Gnudi with ricotta dumplings
Wednesday - Thai red prawn curry, stir fried beansprouts and sticky rice
Thursday - Southern fried quorn, fried potatoes and home made coleslaw
Friday - Chicken quenelle with red pepper sauce, roasted new potatoes and broccoli
Saturday - Seafood linguine with lemon butter sauce
Sunday - Rack of lamb, roasted potatoes, peas and red wine sauce

Week 51 dinner menu

Monday - Roast lemon chicken with roasted new potatoes and salad
Tuesday - Chilli con carne and brown rice
Wednesday - Toad in the hole, vegetables and onion gravy
Thursday - Chicken and vegetable madras with roti
Friday - Carpet picnic (selection of foods eaten on the carpet)
Saturday - Sticky BBQ pork ribs, loaded jacket potato and salad
Sunday - Ginger beer ham, mash potato and pickles

Week 48 dinner menu

Monday - Mince and onion pie, mash potatoes and carrots
Tuesday - chicken kiev, croquettes and sweetcorn
Wednesday - Chicken curry and sticky rice
Thursday - Freezer surprise
Friday - Yakisoba and gyoza
Saturday - Seafood linguine in lemon butter and salad
Sunday - Meatballs, mash potatoes and vegetables

Slow cooked lemon and thyme chicken

This recipe is for a whole chicken cooked in a slow cooker, which gives the most beautifully tender and flavoursome meat with minimal effort.

Tools and ingredients

3.5l slow cooker

1 medium chicken (approximately 3.5lb in weight)

1 lemon - zested and then cut into quarters

Fresh or dried thyme

1 onion - cut in half with the skin left on

50 ml water

Salt and pepper

Instructions

1.  In the bottom of the slow cooker crockery, put the onion and lemon so that you create a trivet for the chicken

2.  Place the chicken on top, then sprinkle with the lemon zest, thyme, salt and pepper

3.  Put the water in the bottom of the pan to help create a little steam, then put the lid on and set on low. Leave to cook for about 8 hours.

At the end of this time you will have a chicken that can literally be taken apart with a spoon.  Be careful when taking the chicken out of the slow cooker, as it will break apart very easily.  I use two large slotted spoons to do this

Serve on a bed of rocket with a warm honey and mustard vinagrette and roasted root vegetables