This week we are leaning into the properly cosy, winter warmers! Mix and match these dinners through the week and stock the freezer with leftovers to make those super busy days even easier. As always I’ve done the planning, so you just need to shop and cook.
Week of 13–19 July
This week’s menu
Find below your five dinners for the week plus an optional bonus. Under that is your shopping list to print or tick off as you go, then a prep-ahead plan and a few notes to make sure you use up every ingredient. Everything is dairy free, with the gluten free swaps and allergens flagged.
Monday
Cottage Pie
Serve with: a 10 minute side salad or steamed greens.
Make it GF: use GF flour and a GF Worcestershire sauce.
Serves 6: freeze the extra, or halve it.
Tuesday
Dairy Free Butter Chicken
Serve with: basmati rice and homemade naan.
Good to know: naturally dairy free and gluten free.
Wednesday
Teriyaki Salmon & Avocado Rice Bowls
Serve with: sticky sushi rice and creamy avocado.
Make it GF: use tamari. Make it veg: swap salmon for tofu.
Thursday
One Pot Spicy Sausage Pasta
Serve with: crusty bread or a green salad.
Make it GF: use GF pasta and check your chorizo.
Friday
Vegetable Minestrone Soup
Serve with: crusty no-knead bread for dunking.
Make it GF: swap the pasta for GF pasta or extra beans.
Bonus
Vegan Cinnamon Rolls (Small Batch)
For: a cosy weekend bake or afternoon treat, just six rolls so there’s no mountain of leftovers.
Shopping list
Download printable PDFBuilt for the quantities above (dinners serve 4; the cottage pie and minestrone serve 6).
Fresh produce
- Potatoes approx. 1 kg
- 3 brown onions
- 1 red onion
- 1 bulb garlic
- Fresh ginger (approx. 5 cm)
- 3 carrots
- 2 celery stalks
- 1 zucchini
- 2 avocados
- Baby spinach (small bag, optional for the soup)
- Fresh parsley
Meat & seafood
- Beef mince 500 g
- Chicken thighs 500 g
- Salmon fillets x4, skinless
- Chorizo sausages 450 g
Fridge
- Dairy free butter
- Oat milk (or any dairy free milk)
- Dairy free plain yoghurt (for the cinnamon rolls)
- Kewpie mayo (for the salmon bowls)
Pantry & sauces
- 1 × 400 ml can coconut milk (full fat)
- 1 × 400 g can diced tomatoes
- Passata (1.5 cups)
- Tomato paste
- 1 × 400 g can cannellini beans
- Beef stock (2 cups)
- Chicken stock (2 cups)
- Vegetable stock (1 litre)
- Red wine (½ cup, optional — for the cottage pie)
- Short dried pasta (320 g, for the sausage pasta)
- Small soup pasta (1 cup, e.g. ditalini or macaroni)
- Sushi rice (for the salmon bowls)
- Basmati or white rice (for the butter chicken)
- Mirin
- Sesame oil
- Honey
- Frozen peas (1 cup)
- Garam masala
- Worcestershire sauce (use GF if needed)
- Yeast (7 g sachet)
- Icing sugar
- Sesame seeds & seaweed (optional, to serve)
Check your pantry staples
- Olive oil
- Salt & pepper
- Plain flour
- White sugar
- Brown sugar
- Soy sauce / tamari
- Cornflour
- Vanilla extract
- Ground cinnamon
- Dried thyme
- Dried oregano
- Dried basil
- Chilli flakes
- Mixed herbs
- Curry powder
- Ground coriander
- Chilli powder
Nothing goes to waste
A handful of ingredients stretch across more than one meal. Buy once, use it up:
- Tomato paste → cottage pie, butter chicken, sausage pasta and the soup.
- Onion, garlic & carrot → cottage pie and the minestrone.
- Potatoes → mash for the cottage pie and diced in the soup.
- Ginger & garlic → butter chicken and the salmon bowls.
- Crusty bread → the sausage pasta and the soup.
Your prep plan
- Bake the cinnamon rolls on the weekend. The dough needs about 1½ hours to rise, so start with time up your sleeve.
- Assemble the cottage pie ahead and keep it in the fridge, then just bake it on the night.
- Make the teriyaki sauce in advance — it keeps in the fridge for weeks.
- Cook your rice ahead. The butter chicken uses basmati and the salmon bowls use sticky sushi rice, so cook each and just reheat on the night.
- Optionally bake a loaf of no-knead bread for the soup and the sausage pasta.
Happy cooking, Sally x
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