fasteasyhealthytasty

w/c 28 Jan Salmon tagliatelli Cajun chicken, rice & corn cobs Cider sausages Quorn stir fry Mussels & Frites Mushrooms & two grain risotto Pork tenderloin Thai salad (Feed your family.... & GH recipes)

Baked mackerel with potatoes, thyme and onions

M: Paella or chicken & chips Tu: Fresh pesto & pasta or Fishcakes & salad W: Lunch: Fish & veg      Tea: Frittata with cheese, tomato & sweetcorn,       Dinner: Chickpea curry and pitta Th: Vegge sausage & lentils F:   Pasta with roast peppers, tomatoes, garlic & olives Sa: Lunch: Nigel's bean stew; Shepherds pie Su: Gnocchi tomato bake BBC good food recipe ;       eve: chicken skewers with cucumber raita (Giraffe pg. 34)

Ingredients 2 red chillies split, cut into quarters lengthways and seeded 1 small red onion , chopped 2.5cm piece of fresh root ginger , peeled and chopped 1 tbsp vegetable or sunflower oil 1 tsp black mustard seeds ½ tsp fenugreek seeds 14 curry leaves , fresh or dried ½ tsp turmeric ½ tsp cracked black peppercorns 250g jumbo prawns , leave some with their tails on if you like 150ml reduced-fat coconut milk  To serve a squeeze of lime chopped fresh coriander , plus a sprig or two freshly boiled basmati rice   Method In a food processor, blitz the chillies, onion and ginger with 3 tbsp water into a smoothish paste - you may need to scrape it down the sides. Heat the oil in a heavy pan or wok. When hot, toss in the mustard and fenugreek seeds, and curry leaves - they'll crackle and pop - and fry for 10 seconds. Add the onion paste, turn the heat down a tad and cook without colouring for about 5 minutes. Splash in some water if it starts to catch. Add th

Mon Salmon & rocket in ciabatta Tues Chickpea curry & pitta BBC recipe   Weds lunch Pan fried fish with carrot & parsnip & a squeeze of lemon Weds tea/eve Chicken paprika with rice BBC recipe   Thurs Nigel's adaptable bean soup BBC recipe Fri Porcini, mushroom & pancetta/chorizo pasta with parmesan Sat lunch Boiled eggs & soldiers Sat tea Roast chicken with roast potatoes, stuffing & yorkshire puds Sun lunch Gnocchi with sage & orange Sun tea Paella with leftover chicken

Spinach, pea & ricotta fritters (Yummy Baby by Jane Clarke recipe) 1 tub ricotta 2 large eggs beaten 5 tbsp flour 2 tbsp porridge oats 250g spinach (or frozen spinach pre cooked) 125g frozen peas thawed Fry spinach until wilted (or pre cook frozen spinach), add peas & cook for 2 mins. Drain well & place in mixing bowl with eggs, then flour & oats, then ricotta. Mix well. Heat veg oil in frying pan & drop large spoonfuls into pan. Cook for 2 mins each side until set & beginning to turn golden brown.

Week starting 7 Jan 2013 Mon Spaghetti, sprouts, pancetta or chorizo, egg, parmesan Tue Grilled avocado, prawn & mango (Giraffe pg. 49) Wed lunch Salmon, noodles, cream & broccoli Wed tea Vege sausage, parsnips, onions & broccoli (Hugh's 3 good things pg 279) Thurs Baked potatoes, ham, cheese & pickled onions Fri Lemon sole & mash (Hugh's 3 good things pg. 216) Sat lunch Ham & pea risotto Sat tea Chicken skewers with cucumber raita (Giraffe pg. 34) Meringue with cream & frozen summer fruit Sun lunch Muffin pizzas with mozzarella, cherry tomatoes, yellow pepper, olives & red onion Sun tea Lamb flatbreads with chopped tomatoes, lime & coriander or  Kofta kebabs BBc recipe