On Tuesday, we were all too hot to have much desire to eat and, after a day in a very hot teaching kitchen, I didn’t much fancy cooking either so I raided the fridge for leftovers and bits and pieces that needed eating then went in search of bread to use up and in 10 minutes, tea was on the table and everyone was happy. Tuesday’s tea became Wednesday’s and Wednesday’s fresh ingredients used for other meals (it was mostly a store cupboard meal so the rest can be used another time). 

Day	Meal
Sunday	Greek-style lemon roast chicken and potatoes, grilled fennel, courgette and tenderstem
Monday	Lemon, garlic and chilli prawns with smoked paprika bean stew, bread
Tuesday	Picky tea – fridge raid
Wednesday	Mushroom, spinach and pea stroganoff with rice
Thursday	Work summer social picnic in the park
Friday	Gochujang chicken burgers with wedges
Saturday	Pork meatball, courgette and orzo broth with pesto