This week is really a snapshot into a usual week in my house. We have everything from quick and easy, to cosy and comforting. It’s the perfect balance! Oh and I’ve added in an absolute favourite recipe that everyone always loves, my butterscotch self saucing pudding, because winter desserts really are the best part of the season. Enjoy!
Week of 20–26 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.
One Pan Roast Chicken
Korean Beef Bowls
15 Minute Garlic Prawn Noodles
Lentil Bolognese
Butterscotch Self Saucing Pudding
Shopping list
Download printable PDFBuilt for the quantities above (dinners serve 4; the pudding serves 6).
Fresh produce
- Potatoes approx. 2 kg — roast chicken + mash for the lamb
- 6 baby (chantenay) carrots
- 4 shallots
- 2 brown onions
- 1 bulb garlic
- Fresh ginger (small piece)
- Fresh thyme (roast chicken + lamb)
- 2 heads broccoli / broccolini (prawns + lamb side)
- 1 cucumber
- Spring onions
- 200 g swiss brown mushrooms
- Fresh basil (optional, for the bolognese)
- Fresh parsley
Meat & seafood
- 1 whole chicken (cut into pieces)
- Beef mince 500 g
- Raw peeled prawns 400–500 g
- Lamb loin chops 900 g – 1 kg (approx. 12)
Fridge & freezer
- Dairy free butter
- Dairy free milk (for the pudding)
- 1 egg
- Dairy free vanilla ice cream (to serve)
Pantry & sauces
- White rice (jasmine or short grain)
- 2 packs udon noodles (440 g each)
- Spaghetti (300 g)
- Oyster sauce
- Gochujang (Korean chilli paste)
- Sesame oil
- Rice wine vinegar
- Dark soy sauce
- 1 × 400 g can tomatoes
- 1 × 420 g can brown lentils
- Tomato paste
- Vegetable stock (1 cup)
- Red wine (¼ cup, optional — bolognese)
- Dry white wine (⅓ cup, optional — roast chicken)
- Golden syrup
- Self-raising flour
- Dark brown sugar
- Kimchi (optional, to serve)
Check your pantry staples
- Olive oil
- Canola oil
- Salt & pepper
- Brown sugar
- Soy sauce / tamari
- Sesame seeds
- Cornflour
- Dried oregano
- Dried basil
Nothing goes to waste
A handful of ingredients stretch across more than one meal. Buy once, use it up:
- Garlic → in almost every dish this week.
- Fresh thyme → the roast chicken and the lamb chops.
- Potatoes → the roast chicken and mash for the lamb.
- Broccoli / broccolini → the prawn noodles and a side for the lamb.
- Sesame seeds → the korean beef bowls and the prawn noodles.
Your prep plan
- Marinate the lamb chops ahead, at least an hour or even the night before, so they’re ready to air fry.
- Make the lentil bolognese sauce ahead. It’s even better the next day and freezes well.
- Whip up a batch of chimichurri to serve with the lamb.
- Save your roast chicken leftovers for quick lunches through the week.
Happy cooking, Sally x
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