I am determined to cycle through my freezer and store cupboards and use up some of the ingredients that are lurking and neglected. I seem to have a rather odd assortment of things, but plenty of frozen soup, dried beans and frozen fruits, so these will form the basis of our meals. I must confess to being surprised at how long some things have been in my freezer and cupboards! I have thrown a few things out as being past their best, but mostly it has been very useful to remind myself of what is there so that I can include them in my plan, before they go the same way. We had a huge crop of cherries the year before last, so it is time to start using up more of those, to make way for this year’s harvest.
With dried beans, having a plan for the week ahead is great, as it helps remind me to get soaking the night before I need them. I have started to sprout some seeds and beans – alfalfa seeds, mung beans and puy lentils, so they should make a nice addition to salads towards the end of the week.
I have a tendency to keep things in my cupboard ‘in case’ I need them. But I am starting to resent the amount of space that is being taken up by things that I don’t use. Sometimes it is just taking time to put the grey matter to use and come up with some ways of using less popular ingredients that will still be appealing.
I’ve also found that I have a lot of jam. We really don’t eat jam on toast at all, so I am going to have to come up with some ideas for using that without going overboard on sweetness.
From the looks of it, I really only need to shop for some fresh salad and fruit, all the other ingredients are already in stock. Another week that is going to be kind to our budget.
Breakfast on non fast days is either plain yogurt, wholewheat toast with almond butter or a boiled egg and toast.
Starting with Monday then
Monday, Fast Day: Roasted Tomato Soup, Warm Butter Bean, Halloumi and Beetroot Salad, Poached Cherries with Crunchy Oat and Cinnamon topping
Tuesday lunch: Roasted Tomato Soup with Ciabatta, Baked Goat’s Cheese on a bed of rocket with spiced walnuts and beetroot, Fresh Fruit.
dinner: Wholewheat Pasta Spirals with Salmon, Pumpkin and Chopped Chillies in an Oat Cream sauce, Pears with Chocolate Meringue Topping
Wednesday lunch: Mackerel, Hard boiled Egg, Anchovy, Capers, Flageolet Beans and Potato Salad in a mustard-y dressing, Fresh Fruit
dinner: Turkey Milanaise with Celeriac purée and Sauté Potatoes. Sliced Oranges with chopped Dates and Pistachio nuts
Thursday, fast day: Hake with Chorizo and Potatoes (Rick Stein recipe) or maybe Hake with a Masala crust (also based on a Rick Stein recipe). Apple and Ginger Compote with Almond Cream Custard
Friday lunch: Pea and Ham Soup, Scrambled Egg on Toast, Fresh Fruit
dinner: Squash, Stilton and Quince Tart with steamed mixed vegetables. Cherry & Choc Chip Gelato
Satruday lunch: Pizza and Salad, Fresh Fruit
dinner: griddled Halloumi. Lamb Chops with a Herbed Crust, Skordalia, Beetroot and Jalapeño Salsa (recipes in 5:2 Healthy Eating for Life), Bakewell Tart and cream
Sunday lunch: Pizza and Salad, Fresh Fruit
dinner: Stuffed Butternut Squash, Bakewell Tart and custard