Batch cooks are incredibly helpful but sometimes it’s hard to face another meal of the same dish. It’s a good idea to ring the changes a little and give your batch cook a new lease of life, preparing it in different ways. This week I prepared our usual veggie chilli in a different way – it was still essentially chilli and rice but it felt like a completely new dish.
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Day |
Meal |
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Sunday |
Alexis’ falafel, flatbreads, houmous, tzatziki and salad
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Monday |
Jacket potatoes with tuna and salad
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Tuesday |
Takeaway |
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Wednesday |
Crispy gnocchi, with tenderstem, mushrooms and peas in a Boursin sauce
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Thursday |
Veggie chilli (from the freezer) stuffed peppers with chipotle rice
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Friday |
Chicken katsu, rice, edamame, quick pickle
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Saturday |
Harvey’s toad in the hole, peas, carrots, buttered cabbage, gravy
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