One list, five meals

MONDAY

Baked Stuffed Tomatoes with Garlic Herb Bread

Serves 4

100g of minced beef

1 small onion, very finely chopped

50g of bread crumbs

6 cloves of garlic, very finely chopped

A large handful of parsley

A large handful of chives

4 large ripe tomatoes

50g of cheddar cheese, grated

1 egg, lightly beaten

A stick of baguette

30g of butter

Place the mince, onion, bread crumbs, half the garlic, half of the chopped herbs and the egg into a bowl.

Mix so the egg helps to combine everything. Set aside in the fridge.

Place the tomatoes on a flat surface and slit in half both ways, making sure not to cut right through.

Scoop out some of the centre so you have room to push in some stuffing.

Do this for all four and push the sides of the tomato back together.

Place in an oven proof dish and roast for 25 minutes or until cooked through.

While they are cooking mash together the butter with the remaining herbs and garlic.

Cut the bread lengthwise and spread with the butter and sprinkle with the cheese.

Place under a grill until golden brown.

TUESDAY

Butter Roasted Chicken with Brandy Lemon Sauce

Serves 4

1 whole chicken, about 2 kgs

1 lemon, pierced with a knife

20g of butter

A bunch of rosemary

Potatoes for 4, sliced

3 red onions, roughly chopped

½ tbsp of flour

4 large leeks, sliced

A generous dash of brandy

Place the lemon and rosemary in the large cavity of the chicken.

Rub all of the skin with the majority of the butter so it is completely covered.

Place the chicken upside down on a baking tray or oven proof dish.

This keeps the breasts moist. Place in an oven at 180 degrees for an hour.

Remove the chicken and place the potatoes and onions underneath.

Place back into the oven and cook for a further 30 minutes.

Take out the tray and turn the chicken right side up.

Continue cooking until the chicken is cooked through and the vegetables are done.

Sauté the leeks slowly in a little more butter, season and allow to cook gently until they are very soft.

Remove 2 tbsp of the juice from the chicken and stir it into the flour.

Add the flour mix back to the pan with the juices and stir.

Add the brandy and season.

Serve your chicken with the potatoes, leeks and the sauce spooned over.

Keep the carcass to make Thursday night’s dinner.

WEDNESDAY

Aubergine and Tomato Bake

Serves 4

A dash of olive oil

1 onion, finely chopped

4 cloves of garlic, finely chopped

2 tsp of freshly grated cinnamon

1 tsp of grated nutmeg

2 tins of tomatoes

3 aubergines, sliced

2 balls of mozzarella, drained and thinly sliced

A handful of bread crumbs

A bunch of fresh basil, shredded

Heat the oil and fry the onion until it is turning translucent, add the garlic and continue cooking for another minute.

Add the spices and stir for another minute. Add the tomatoes and leave to bubble away for about 20 minutes on a low heat.

Taste and season.

Brush the aubergine with a little oil and grill until golden and soft, turning once.

Lay a layer of the aubergine slices in the bottom of an oven proof dish.

Spread with a layer of sauce and then a layer of mozzarella, repeat until you have used up all three finishing with a layer of cheese.

Sprinkle the breadcrumbs and some cracked black pepper on top.

Place in a oven heated to 180 degrees for about 25 minutes until it is cooked through and bubbling on top.

If the cheese cooks too quickly you can cover the dish with a layer of tin foil.

Serve with the chopped basil sprinkled on top.

You can also add a little grated Parmesan as well if you wish.

THURSDAY

Leftover Chicken Noodle Broth

Serves 4

Carcass of the chicken from Tuesday

4 onions, sliced

4 carrots roughly chopped

4 sticks of celery roughly chopped

A bunch of rosemary on the stalk

2 thumb-size piece of ginger, finely chopped

2 cloves of garlic, finely chopped

A knob of butter

100g of noodles

Place the chicken, half of each of the onions, carrots and celery, add the rosemary and half of the ginger into a large pot.

Cover completely with water and leave to simmer for about 40 minutes.

Drain, saving the liquid.

In another pan melt the butter and sauté the garlic and the other half of the onions, carrots, celery and ginger until they are soft.

Boil the noodles and drain.

Add them to the sautéed vegetables and pour over the stock.

Season to taste and add a little water if necessary.

FRIDAY

Haddock and Courgette Cakes

Serves 4

400g of unsmoked haddock

300g of potatoes

100g of courgettes, very thinly sliced and chopped

Zest of 2 lemons

½ tsp of chilli flakes

A bunch of parsley, chopped

A handful of chopped chives

2 eggs, lightly beaten

A small handful of flour

A large handful of bread crumbs

A generous dollop of relish

Grill the haddock until cooked through and set aside to cool.

Remove the skin and flake making sure there are no bones left in the fish.

Boil the potatoes and mash when cooked. Set aside to cool.

You can use left over mash.

Mix together the fish, mashed potatoes, courgettes, zest, chilli, herbs and combine with one of the eggs and season.

Make eight patties with your hands, using a little flour to stop them sticking.

Sprinkle the bread crumbs on a large plate.

Dip each fish cake in the egg and roll them gently in the bread crumbs.

Place in a hot oven on a thin wire rack until cooked through.

Serve with some nice relish or chutney.