One list, 5 meals: Turkey Skewers with Dressed Couscous

1 tsp of ground turmeric

450g of turkey breast, cut into chunks

200g of couscous

400 mls of stock

2 tbsp of tahini paste

2 tbsp of natural yoghurt

150g of chorizo, cut into small cubes

A bunch of parsley, finely chopped

A bunch of coriander, roughly chopped

1 pomegranate

Mix two tablespoons of olive oil with the same amount of lemon juice and zest and stir in the paprika, turmeric and some cracked black pepper. Toss the chunks of turkey in the liquid and set aside for at least a half an hour.

Cover the couscous completely in the hot stock until it has softened. Drain any excess liquid and then fluff the couscous up with a fork.

Push the meat onto skewers. If you are using wooden ones soak them in water first. Grill or barbecue the meat until it is cooked through.

Stir the tahini and yoghurt together and season.

Whisk three tablespoons of olive oil with one tablespoon of lemon juice, season to taste and stir it along with the chopped herbs and chorizo through the couscous. Taste again and season.

Serve the skewers on the couscous with the tahini dressing on the side.

2. French Omelette with a Fresh Herb Salad and Anchovy Dressing

8 eggs

A small bunch of chives, roughly chopped

Olive oil

4 tbsp of cheddar cheese, grated

2 anchovies

1 tbsp of white wine vinegar

A small bunch of parsley, finely chopped

A small bunch of fresh mint, finely chopped

2 large handfuls of lettuce leaves

Heat a frying pan with a dash of olive oil. Crack the eggs into a bowl, add half of the chopped chives and some seasoning and beat them lightly with a fork.

Pour a quarter of the egg mixture into the heated oil and leave to bubble gently. Once the sides look like they are beginning to get firm draw the mixture in from the edges of the pan so it gathers in folds in the centre. Swivel the pan so the raw mixture at the centre fills the spaces at the sides. Continue to do this until the egg mixture is almost cooked.

When you are nearing the end, sprinkle with the cheese. Fold the omelette over and slide onto a plate. Remember to take it off a little before it gets too solid as it will continue to cook when it is off the heat. Do this another three times to make your four omelettes.

Mash the anchovies with the side of a knife. Mix two tablespoons of the oil with the vinegar to make your dressing and stir the mashed anchovy into it, taste and season.

Toss the leaves and herbs in the dressing. Serve the omelette with a generous spoon of salad.

3. Soya Chicken with Ginger and Rice

6 chicken breasts

Rice for 4

2 tsp of light soya sauce

1 tsp of rice wine vinegar

2 tbsp of sesame oil

2-inch piece ginger, peeled and finely chopped

2 cloves of garlic, finely chopped

1 medium stem of broccoli, cut into florets

Red pepper, deseeded and sliced

Green chilli pepper, sliced, red will also do

Put the rice on to boil in lightly salted water. Strain the rice once it is cooked.

Season the chicken breasts and rub with a little oil. Place into a oven heated to 180 degrees and roast until cooked through. The juices will run clear when pierced with a skewer at the thickest point, it will take about 30 minutes, depending on their thickness.

Mix the soya sauce, rice vinegar, seasoning and half the sesame oil.

Heat a pan with another dash of sesame oil until it is smoking hot. Toss in the ginger, garlic, broccoli florets and chilli and stir fry rapidly for a few minutes. Add the remaining soya mixture and toss in the heat again until it is heated through.

Set two chicken breasts aside and refrigerate until Friday. Place the others each on a bed of rice and spoon the vegetables and sauce over the breast.

4. Buttered Vegetables with an Egg

A large knob of butter

Olive oil

1 red onion, sliced

4 cloves of garlic, finely chopped

A bunch of asparagus, woody stem removed and the stalks halved

2 large handful of green beans

A bunch of thyme removed from the stalk

2 large handfuls of cherry tomatoes

4 eggs, fried to your liking

Crunchy bread for four

Melt the butter and add a little oil to stop it burning. Add the onion and garlic to the pan and stir fry until they are giving off an aroma. Set aside.

Steam the vegetables until they have softened but still retain a bite. Toss the vegetables in the garlic, onion butter and the thyme. Taste and season.

Serve the vegetables with the fried egg on top and pour any extra butter over everything. Serve with the bread on the side.

5. Lentil Salad with Chicken and Roasted Root Vegetables

4 small beetroot, peeled and chopped

1 small butternut squash, peeled cored and sliced

1 red onion, sliced

1 tbsp of sherry or white wine vinegar

200g of lentils

400 mls of stock

2 chicken breasts that were cooked on Wednesday, shredded into pieces

2 tbsp of good olive oil

2 large handfuls of rocket

A bunch of parsley, chopped

Toss the beetroot and squash in a little oil and seasoning and place into an oven heated to 180 degrees. Cook until they have softened, tossing every now and then.

Toss the sliced onion in the vinegar and set aside so the vinegar softens the onion.

Cover the lentils in the stock and boil until they have softened, but still retain a little bite. Drain any excess liquid.

Toss the root vegetables and the chicken through the lentils, making sure to scrape any juices from the roasting dish.

Stir the olive oil into the vinegar and onion mix and then gently stir this through the lentils. Taste and season. Toss the rocket and parsley through the salad and serve. It works well with nice crunchy bread or some garlic bread.