One list, five meals: Roasted Vegetable Plate

Quinoa Cakes with a Radish Salad

Serves 4

350g of quinoa, cooked and cooled

4 eggs, lightly beaten

A bunch of chives, chopped

A bunch of parsley, chopped

1 onion, very finely chopped

3 cloves garlic, finely chopped

30g of goats cheese, crumbled

50g of bread crumbs

A dash of olive oil

A dash of salad dressing

A large handful of garden peas, out of their shells

8 radishes, thinly sliced

8 spears of asparagus

Mix the cooled quinoa with the eggs, chopped herbs, onion, garlic, cheese and bread crumbs.

Season and mix well. Form burger size balls with your hands and press them down lightly.

Heat a dash of olive oil until hot and place the quinoa cakes into the pan.

Cook for about 10 minutes until golden and then turn over and cook for the same on the other side.

Boil the peas and asparagus until cooked — it will only take about 4 minutes.

Toss the peas, radishes and asparagus in the dressing, season and serve on the side of the quinoa cakes.

These are nice served with some relish or a flavoured mayonnaise.

TUESDAY

Chicken with Salsa Verde and Rice

Serves 4

Rice for 4

Stock

A handful of flour

4 boneless chicken breasts, beaten until quite flat and cut in half

2 dashes of olive oil

2 cloves of garlic, steeped in boiling water then chopped finely

A handful of capers, rinsed and finely chopped

A bunch of parsley, finely chopped

A bunch of basil, finely chopped

The juice of 1 lemon

Cover the rice with the stock, add some black pepper and leave to cook until the rice is tender.

Drain and set aside.

Place the flour onto a plate and season it very well.

Place the chicken on the plate and cover completely in the flour.

Heat a dash of oil in a pan, preferably a griddle pan, and start to fry your chicken pieces until brown on the outside and cooked through.

While the chicken is cooking chop the garlic very finely, stir through the chopped capers and herbs and season.

Add a table spoon of olive oil and then the lemon juice, a little at a time, until it tastes as you wish.

Serve with the chicken and rice.

WEDNESDAY

Spicy Pork Salad

Serves 4

4 lean pork steaks

1 tsp ground cumin

1 tsp of chilli powder

1 tsp of ground cinnamon

1 tbsp of brown sugar

2 dashes of olive oil

A small head of lettuce, leaves washed and removed

A handful of baby spinach

2 tbsp of orange juice

1 tsp of mustard

½ tbsp of white wine vinegar

Stir together the sugar and spices with some seasoning, add a little oil to make a paste.

Rub it all over the pork and place in a medium oven for about 15 minutes until it is cooked through.

Slice it when it has cooled enough to handle.

Stir 2 tbs of olive oil with the orange juice, mustard and vinegar and stir well, taste and season

Toss the lettuce and spinach in the dressing and serve with the pork on top.

If you have a few radishes left over from Monday you can add them too.

Keep some dressing for Friday night.

THURSDAY

Sausage Honey Mustard Kebabs

Serves 4

Rice for 4

2 tbsp of mustard

2 tbsp of honey

1 tbsp of olive oil

8 fat sausages, cut into bite size pieces

1 courgette, cut into discs

1 apple, cored and sliced into 8 pieces

1 yellow pepper, de seeded and cut into bite size chunks

Baguette for 4

Put your rice on to boil and drain when cooked.

Mix the honey, oil and mustard and season.

Push the sausage pieces, apple and vegetables onto skewers, alternating each piece.

Set one quarter of the dressing aside as you do not want it coming in contact with raw meat.

Use the rest to coat the skewers well. Place under a medium grill.

Brush some more dressing every time you turn the skewers.

Cook until all of the ingredients are cooked through.

Remove from the grill and pour the fresh dressing over the skewers.

Serve with the rice.

FRIDAY

Roasted Vegetable Plate

Serves 4

1 small butternut squash, peeled, de seeded and sliced

1 tbsp of olive oil

½ tbsp of balsamic vinegar

2 tsp of honey

1 aubergine, cut into bite size cubes

1 red pepper, de seeded and cut into bite size chunks

1 courgette, finely sliced with a potato peeler

2 balls of mozzarella, cut into cubes

Baguette for 4

Toss the butternut squash in the oil, honey and balsamic vinegar, season and place in a medium oven for 15 minutes.

Add the aubergine and peppers to the dish and put back into the oven for a further 10 to 15 minutes, until the squash is soft and the other vegetables are cooked but still have bite.

Layer the squash and aubergine on a plate. Top with the peppers and the finely sliced courgette.

Drizzle the dressing from Wednesday over the lot and serve with the mozzarella and bread on the side.