Well we’ve just about used up all the leftovers from Christmas, but what I do have is some fabulous stock from boiling the gammon. So the first thing to go into my meal plan for this week is some soup – one of my all time favourites, Pea and Ham.
Sometimes I make it with frozen peas, but today I decided that I should make an effort to use some of the dried foods in my cupboard, so I am making it with dried Split Green Peas. There are a few scraps of gammon left to use up in it. We have some oddments of cheese and I also have a jar of fabulous lemon curd (thank you Wyn!), which needs to be finished! So that explains Sunday….
After that, I am trying to focus mainly on vegetables, legumes, nuts and seeds, with small amounts of meat, fish and dairy. This is my take on a planet and people friendly diet! Our chickens are still laying, so there are eggs in my plan too. So nothing is excluded, but because we are keen to start the New Year with getting back into shape, we are keeping our calorie intake down and generally that means that meals are lower in carbs. Seasonally speaking, I have cauliflower, Swiss chard, various root vegetables, citrus fruits and pears. But I also have to remember that I have a lot of our own produce in the freezer, so we will use some raspberries this week.
You will find many of the recipes are linked to from the table, others can be found in one or other of my books – and some are just ideas that will be worked on and photographed – and no doubt shared with you if they are worthy of repeating!
|Sunday||Bacon, Egg, Tomato||Leftover Pizza with Mixed Salad.|
|Pea & Ham Soup.
Cheeseboard with Pickles.
Lemon Curd Ice Cream with Amaretti Biscuits.
|Monday||FAST DAY||-||*Moroccan Cauliflower Soup (90).
*Salmon Stuffed with Pine Nuts and Herbs, Steamed Vegetables (240).
*Oranges with Pistachio Nuts and Chopped Dates (120).
|Tuesday||Yogurt with Prunes||Pea and Ham Soup.|
Raw Vegetable Salad.
|*Spice-rubbed Pork Escalope with Fennel, *Cheesy-topped Sweet Potato,
Lemon Curd and Raspberry Filo Tart
|Wednesday||Yogurt with Raspberries||Paté, *Celeriac Remoulade, Pickles, Melba Toast. |
|*Spiced Red Mullet with Coconut-Lime Sauce, Cranberry-Stuffed Sweet Potatoes.
Coconut and Passion Fruit Creme Brûlée
|Thursday||Porridge with Raspberries (80)||FAST DAY||*Leek and Crunchy Carrot Gratin (200).
Fromage Blanc with Passion Fruit (90)
|Friday||Wholewheat Toast with Almond Butter||Bacon and Eggs with Baked Beans.|
|Beetroot and Shallot Tarte Tatin with a *Warm Puy Lentil Salad with Walnuts and Soft Goat's Cheese.
*Pear with Amaretti Crumble.
|Saturday||Boiled Egg and Wholewheat Toast||*Home Made Pizza and Salad.|
|Courgette Crisps with Garlic Mayonnaise dip.
Tofu Burger with *Fennel and Radish Salad and *Pumpkin and Celeriac Galettes.
#Flourless Clementine Cake with Chocolate Orange Sauce.
|* indicates recipes that are in 5:2 Healthy Eating for Life
# recipes are in Focus on Flavour