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Roast duck with citrus salad Nigel Slater BBC recipe Mexican refried bean tacos Lunch: Roast chicken salad with pumpkin Weds tea: Teriyaki salmon parcels BBC Good Food recipe

Pizza with kale pesto Guardian recipe For the kale pesto 50g hard strong cheese, grated 1 fat clove of garlic, roughly chopped 100g raw kale, chopped 50g sunflower seeds (optional, but great) 100ml oil 1 tbsp lemon or lime juice A splash of water to loosen Meanwhile, to make the kale pesto, put the hard cheese and garlic into a blender. Add the kale, sunflower seeds, oil and lemon or lime juice and blitz until smooth-ish (add water to loosen if necessary).  = - = - =  Guardian   kale recipes = - = - = 

Easy lamb tagine (with chops instead of diced lamb) BBC Good Food recipe or just plain lamb chops with rice and salad or roast veg Duck with puy lentils and pancetta Lentil recipe Duck recipe Gnocchi with sage & orange Chicken kebabs marinaded in yoghurt with cumin, paprika and turmeric Chestnut, mushroom & pancetta spaghetti Mushroom risotto Pizza - with artichokes, peppers, mushrooms, sweetcorn Lunches: Cauliflower cheese Pumpkin soup

baked sea bass with fennel

Mushroom risotto Vegge indian Pepper & red lentil soup Cold roast chicken salad Squash, pesto & mozzarella salad BBC good food recipe Chicken casserole Pizza Fish & chips Smoked Mackerel Pasta & pesto

Minty lamb flatbreads Hob to table moussaka Lentil & lamb moussaka Lamb & fennel spaghetti bolognese

Blueberry buckwheat pancakes

Almond macaroons Ingredients 4 ounces ground almonds 1 1/2 to 2 egg whites 5 ounces caster sugar 12 blanched almond halves icing sugar to dust (optional) Method Pre-heat the oven to 200*C/400*F. Line a baking tray with silicone paper or parchment. Set aside. Beat the egg whites with a fork until foamy. Put the ground almonds into a food processor and process until very fine. This should take about 15 seconds. Add 1/4 of the egg whites. Process for 10 seconds. Add half of the sugar. Process for 10 seconds. Add another 1/4 of the egg whites and the remaining sugar. Process for another 10 seconds. Add a further 1/4 of the egg whites. Process again. The mixture should be quite soft, but you should be able to shape it into 12 balls the size of a walnut. If you think the mixture is too stiff, add the remaining egg white. Place the balls 2 inches apart on the lined baking sheet. Brush all over with cold water and then drop 1/2 an almond on each. Bake for 15 to 16 minutes, until lightly

Adapted from BBC Good Food's recipe  Richly spiced plum chuntney Really delicious! Rich flavour with aromatic spices Used 3/4 the proportion of ingredients (750g plums, 75g dried fruit, 400g sugar) & just one large sized red onion Only had mixed dried fruit (raisins, sultanas, currants, orange & lemon peel) but this worked really well. Sherry vinegar instead of red wine vinegar, 150 ml only Also added a teaspoon of jam sugar to help gel the mixture - but could have used a little more Ingredients 1kg plums, halved, stoned and finely chopped 3 onions, finely chopped 100g dried cranberries or raisins, roughly chopped with an oiled knife 1 tbsp finely grated ginger 1 tbsp black mustard seed 1 tbsp ground cumin 1 tbsp paprika 1 tsp chilli flakes 750ml red wine vinegar 500g light muscovado sugar Method Put all the ingredients, except the sugar, into a large pan and stir well. Bring slowly to the boil, then reduce the heat, cover and simmer

Guardian recipe perfect oatcakes (Makes 9) 200g medium oatmeal, plus extra for dusting 50g pinhead oatmeal 25g porridge oats  ¼ tsp salt ¼ tsp brown sugar 75g butter, diced 75ml boiling water Heat the oven to 200C/400F/gas mark six. Mix together the oatmeals and oats and spread out on a lined baking tray. Bake for about 15 minutes, shaking the tray occasionally, until they start to smell toasted. Tip into a mixing bowl and allow to cool slightly, then whisk in the salt and sugar. Stir the butter into the boiling water until melted, then stir this into the oats to make a sticky mixture. If it seems too wet to hold together, add a little more of the medium oatmeal, but it should be quite damp. Butter the lined baking tray. Dust a work surface with medium oatmeal and put the mixture on there. Pack together well and flatten or roll out with a well-dusted pin until it is about 5mm thick. Cut out rounds of the size of your choice, then use a palate knife to carefully lift each

Guardian recipe (Serves 4) 200g dried rice cakes, soaked for 12 hours in plenty of cold water 2 large mackerel, filleted A bunch of spring onions, trimmed to use only the white and light green part 3 tbsp soy sauce 1 tsp brown sugar 2 tsp sesame oil 1 tbsp Chinese rice vinegar 8 bamboo skewers, about 20cm long 1 tbsp vegetable oil (if not cooking on a barbecue) Bring a pan of water to the boil with a generous pinch of salt and add the drained soaked rice cakes. Cook until soft (about 10 minutes), then drain and cool under running water. When cold, drain again and drizzle with half the sesame oil to stop the rice cakes from sticking together. Remove the pin bones from the mackerel by cutting down the middle of the fillets either side of the bones. Cut each of the strips into three or four pieces about 5cm long. Cut the spring onions into similar lengths. Make a marinade by combining the soy sauce, sugar, remaining sesame oil & vinegar in a bowl. Reserve half of the sau

Pork belly Tofu noodle stir fry with red pepper & broccoli Risotto with peas, greens & ham Chicken in cracker breadcrumbs (Thurs if in date) Freezer fish or p rawn curry Sunday Dessert: baked nectarines

roast chicken with  honey roast beetroot rhubarb crumble cottage pie chicken  tikka masala quiche (freezer) with salad & cherry tomatoes turkey & coriander burgers speedy fish supper  and greens tofu noodle soup ravioli with leeks artichokes & lemon

Spiced beetroot & orange chutney Guardian beetroot recipes Beetroot tarte tatin Beetroot and ginger chocolate brownies Beetroot risotto Beetroot keftedes Beetroot tzatziki Pink pancakes

All-in-one Mediterranean Chicken Waterstones recipe Serves 6 1kg (2lb 2oz) main crop potatoes, peeled and cut into 5cm (2in) chunks 3 tablespoons olive oil 1 large onion, cut into wedges 2 garlic cloves, crushed 6 rashers of smoked streaky bacon, snipped into 1cm (½ in) pieces 6 chicken thighs 6 chicken drumsticks 5 preserved lemons, cut into quarters 1½ teaspoons paprika 3 courgettes, thickly sliced 1 x 200g can anchovy-stuffed green olives, drained salt and freshly ground black pepper Method 1 Preheat the oven to 220°C/200°C fan/Gas 7. 2 Place the potatoes in a large roasting tin with 2 tablespoons of the oil. Toss well to coat them. Add the onion, garlic, bacon and chicken pieces and toss together. 3 Add the lemons to the roasting tin. Season everything well and sprinkle with the paprika. Roast for 40 minutes. 4 In a bowl toss the courgettes in the remaining tablespoon of oil and season with salt and pepper, then poke them in among the chicken

from the  Guardian

Sandwich ideas from Martha Stewart