Your weekly installment of what exactly you should buy for 5 delicious dinnersthat result in absolutely zero waste (that means no random leeks rolling about at the back of your fridge) returns. This week, we are v. excited about the prawn and vegetable pesto gnocchi and can't stop thinking about Friday's sticky pork and egg fried rice...
Shopping List:
400g pork fillet
2 cod fillets
2 small skinless cooked chicken breasts
2 courgettes
200g (ish) raw, shelled king prawns
Small bag of spinach
1 bunch spring onions
3 large carrots
Broccoli
Small piece root ginger
Lime
Lemon
Coriander
Basil
Parsley
Dill
Garlic
2 mild chillies
1 small pack feta cheese
100g natural yoghurt
Frozen baby broad beans
6 eggs
Butter
Pita breads (the M&S Mediterranean ones are good)
1 pack ready-to-eat puy lentils (we like Merchant Gourmet)
400g packet of fresh gnocchi (the dried kind is also fine but you’d only use half a pack )
Rice
Ground cumin
Pul biber (Turkish / Aleppo chilli flakes) – if you can’t get these then crushed dried chilli will do
Sweet chilli sauce
Runny honey
Soy sauce
Cornflour
Sesame oil
Sesame seeds
Cashews
Dijon mustard
Red wine vinegar
Olive oil
Monday – Green Shakshuka, 20 mins
A vitamin-packed vegetable and egg bake based on the famous Middle Eastern breakfast dish that’s good for any time of day – and happily meatless for Monday
Chop two cloves of garlic and fry them gently in a generous amount of olive oil with a roughly chopped spring onion or two and a teaspoon of cumin. Peel the courgette into ribbons using a vegetable peeler and add it to the pan along with half a big bag of spinach and a big handful of baby broad beans. Stir to combine, then crack four eggs into the pan, crumble over a handful of feta, turn down the heat, put the lid on and leave to cook until the egg whites are just set.
While this is finishing cooking, melt a knob of butter in a pan with a teaspoon of pul biber until the butter is bubbling and nicely coloured (careful not to burn it though). Now chop a small bunch of dill and stir into 100ml of natural yoghurt. Pour the butter into the yoghurt, stir and dollop it all over the cooked shakshuka. Serve with toasted pita breads.
NOTE: Leave the feta out if you’re not a fan. Also works with goats cheese, cream cheese or no cheese at all.
Tuesday – Cod, Lentils & Gremolata, 20 mins
Based on one of my favourite dishes from Polpo restaurants, but made quicker and simpler for busy weeknights. Just as good for lunch the next day too, without the fish.
Grate one carrot and fry off in a small pan with a crushed garlic clove and two tablespoons of olive oil. Once softened add two thirds of the lentils and mix well. Stir in one teaspoon of Dijon mustard, a tablespoon of red wine vinegar. Turn off the heat, add a big handful of spinach to the pan, cover and leave to sit.
Make the gremolata by bashing together one garlic clove, a big handful of parsley and a couple of sprigs of basil with some salt. Once its smooth-ish add two tablespoons of olive oil and the juice of half a lemon. Set aside.
Fry the cod skin side down in a non-stick pan over a medium heat until the fish is fully opaque (about four minutes depending on the thickness of your fish).
Stir the spinach (hopefully now wilted) into the lentils and serve, placing the fish on top and drizzling over the gremolata.
NOTE: If you don’t like fish you could use a flattened chicken breast. Gremolata is a very free and easy concept: bung any soft herbs you like into it, particularly basil and mint and just season to taste.
Wednesday – Pod Style Chicken Salad, 15 mins
A popular and properly filling chicken salad recipe that you’ll make again and again thanks to its zingy, protein-rich deliciousness. If you’re making extra for lunch the next day remember to keep the dressing separate.
Blanche a large handful of baby broad beans in boiling water for a minute or two then plunge into iced water until cool. Roughly shred the chicken into a very large bowl. Now grate in a carrot, add the remainder of your spinach (about half a bag), 100g of chopped cashews, the last of the cooked lentils, the rest of the feta cheese, crumbled, one finely chopped spring onion, the broad beans and a chopped chilli. Tear up half a bunch of coriander (and more parsley if you have it left) and add to the mix.
Make the dressing by combining the juice of a lime, four tablespoons of sweet chilli sauce and two tablespoons of sesame oil and whisking.
Pour the dressing over the salad and toss it all together well. Serve with a sprinkling of sesame seeds.
NOTE: This is an ‘anything goes’ salad, whereby almost anything works if it’s finely chopped. Cabbage of any colour, any herbs that need using, extra broccoli, courgette or salad items will all be delicious. Equally, if you are missing any of the key ingredients, it is unlikely to really matter. Just taste and adjust as you go. Serve with any leftover pitas if you’re really hungry, or up the lentil content. Veggies, obviously leave the chicken out or pescatarians can swap for prawns.
Thursday – Prawn & Vegetable Pesto Gnocchi, 20 mins
Homemade pesto is healthier, fresher, tastier and so much more satisfying than the jarred stuff. This recipe is parmesan free because we’re using prawns but the cashews provide the necessary creaminess.
Make the pesto by blitzing 100g cashews, four tablespoons of olive oil, three tablespoons of water, the juice of one lemon, garlic clove and a bunch of basil in a blender. Season and adjust to taste.
Cook the gnocchi and half a head of broccoli quickly in boiling salted water for around 2 minutes. At the same time, dry fry one roughly chopped courgette with one or two chopped chillies. Once the courgette has colour on then add the prawns, then the gnocchi and broccoli, then lastly the pesto. Stir together and serve.
NOTE: This can easily be doubled up and frozen. Leave the chilli out for kids and they’ll love it too. Vegetarians can omit the prawns and/or replace with asparagus.
Friday – Sticky Pork & Egg Fried Rice, 25 mins
A stir fry taken to the next level with a sticky, sweet sauce for a convincing Friday night Fakeaway that’s still nutritious.
Cook your rice according to packet instructions. Once it’s cooked, spread it out on a board or tray to dry out and cool.
Chop and fry the remaining spring onions and carrot with a clove of chopped garlic and a thumb-sized piece of ginger, grated, in a wok with any flavourless oil until fragrant. Cut the pork into bitesize pieces and add to the pan to sear it off. Chop the broccoli into small florets and add to the pan too. When the pork is browned all over, add a teaspoon of cornflour and stir well. Now add three tablespoons of runny honey, one tablespoon of soy sauce and cook on a low-medium heat until bubbling and sticky, but take care it doesn’t burn thanks to the honey. Sprinkle over sesame seeds, then turn off the heat whilst you finish the rice.
Scramble two eggs quickly in a non-stick pan or wok with a dash of sesame oil. Add the rice and keep moving it all around the pan. Once the egg is cooked and the rice is steaming, it’s all ready to serve.
NOTE: Feel free to swap the pork for chicken thigh fillets, turkey, Quorn chicken or tofu. If you have any extras like peppers or green beans lurking in your veg drawer then chuck them in too. Spice fans could also add chilli.