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 |