Meal Planner Recipes w.c. 03.05.21

Don’t miss out on this week’s recipes! Highlights include our, ‘Green Mean Linguini Machine’ – takes just 20 minutes and is delicious!

Rainbow Mash Topped Quorn Cottage Pie – Day 1 


400g Quorn Mince

1 Tablespoon Vegetable oil

1 x  White Onion

150g Carrots

500ml Vegetable stock

150g Peas

20g Tomato Puree

30ml Worcester Sauce (Vegetarian version)

2 Tablespoons of cornflour (mix with tap water into thick slurry)

1 Teaspoon of Dried Thyme 

Salt and pepper to taste

For the rainbow topping:

1.5kg Potatoes (peeled, boiled and mashed)

500g Beetroot (boiled and mashed)

Sweet Potatoes (peeled, boiled and mashed)

3 Tablespoons of Milk


  1. Preheat the oven to 180°C
  2. Peel and dice onions and carrots. Then, heat oil in a large pan and gently fry for 3 – 4 mins, or until beginning to get soft.
  3. Then add the mince, peas, tomato puree, veg stock, Worcestershire sauce, and thyme.
  4. Stir in the cornflour slurry (previous made), bring mixture to the boil and then lower to a simmer for 15 minutes. Add more seasoning to your taste.
  5. Meanwhile mix together 500g of the mashed potato with the mashed beetroot, 1 tablespoon of milk and fully combine well.
  6. Then, add 1 tablespoon of milk to the mashed potato and remaining 1 tablespoon of milk to the sweet potaton mash. Mix together well..
  7. When cooked, tip the Quorn mince mixture into a large oven proof serving dish.
  8. To make the topping appear like a rainbow, spoon or pipe alternate lines, on the diagonal, of beetroot mash, sweet potato mash and mashed potato.
  9. Bake in the oven for 20 – 25 minutes or until the topping is golden brown.

Chicken, Tomato & Rosemary Casserole With Norfolk Dumplings – Day 2

4 Onions, sliced

4 Teaspoons olive oil

4 Chicken breasts/thighs, skinned, boned

and diced

2 Garlic cloves, crushed

3 Teaspoons chopped fresh rosemary

2 Tablespoons sun-dried tomato paste

2 Teaspoons flour

550ml (1 pint) Chicken stock

350g (12 oz) Mushrooms, thickly sliced

2 Tablespoons wholegrain mustard

225g (8 oz) Cherry tomatoes

Freshly ground black pepper

For the Dumplings:

500g Self Raising Flour, extra for dusting

2 Tablespoons of Parsley leaves

Salt & Pepper

250-300ml Cold Water


  1. Preheat the oven to 180°C/Gas 6. Heat a large non-stick frying pan until hot.
  2. Peel and thinly slice the onions, then add to the pan and fry for 5 mins, with 2 teaspoons of oil until onions start to turn golden in colour.
  3. Next, seal the chicken. Add the chicken to the pan and cook until no pink can be seen and the chicken begins to go a golden colour. 
  4. Peel then crush the garlic. Roughly chop the rosemary. Add both to the pan and cook for a couple of minutes.
  5. To the pan add. 2 Tablespoons of sun-dried tomato paste combine with the chicken/onion mix, then repeat with the 2 Teaspoons of flour, keep stirring for another 2-3 mins. 
  6. Gradually pour in the stock and stir, bring to a simmer until stock thickens and
  7. then add mustard and stir.
  8. Transfer to the casserole dish. Or a deep roasting tray. 
  9. Meanwhile, for the dumplings, in a large mixing bowl, mix together the flour and chopped parsley. Season, to taste, with salt and freshly ground black pepper.
  10. Gradually add the water in a thin stream, stirring well, until the mixture comes together as a firm dough. (NB: You may not need to use all of the water.)
  11. Turn the dough out onto a lightly floured work surface and knead lightly until smooth. Pinch off golf ball-sized pieces of the dough and roll into balls.
  12. In a separate pan, gently fry the mushrooms for 2-3 mins in the remaining oil. Remove from the heat and add to the casserole dish, with the cherry tomatoes. Season with black pepper, then carefully lower the dumplings on top of the casserole and cover, then cook in the oven for 30-40 mins.

Green Mean Linguine Machine – Day 3


1 x Bag of spinach 

1 x 70g bag of basil 

30g Parmesan cheese (fine grated) 

4 x Garlic Cloves  

A Pinch of Salt 

A pinch of Pepper 

1 x Tablespoon Olive oil  

Pinch of Parsley to garnish 

150g Dried linguine or spaghetti 



  1. Set up two pans of boiling water with a pinch of salt in each, in one cook linguini to packet instructions, to the other add the garlic, leave for 2 mins.
  2. Add the bag of spinach and basil (to the garlic and boiling water, stir for 30 secs, then carefully using tongs transfer leaves and garlic to a blender, add in the oil, seasoning and cheese, then blitz on a fast setting until smooth mixture, add some pasta water if too thick.
  3. Drain water from pasta pan and then return to the hob and add in the green mixture, stir for 1 minute.
  4. Serve and enjoy!

Chicken & Parmesan Penne Bake – Day 4


2 x Tablespoons of Olive Oill

3 x Garlic cloves (Finely Chopped)

1 x Carton Of Tomato Passata 

1 x Large white Onion (finely diced)

1 x Tablespoon Chopped Basil

2 x Medium Chicken Breast (Cut into bite size chunks)

Seasoning to taste

1 x Tablespoon Dried Italian Herbs

450g Penne (or any small shape pasta)
350 g Mozzarella
50g Parmigiano Parmesan 

30g BreadCrumbs (Blend some stale bread in food processor if not)


  1. Preheat Oven to 180.c. Lightly oil a casserole or deep dish. And get a pan of boiling water on the go with a generous pinch of salt.
  2. In a medium sized pan over a medium/high heat saute garlic and onion for 6-8 mins or until soft. Then add the passata and a little water, bring to a simmer. Then add the chicken and cook for a further 10 mins.. Stir through the basil and season with salt and pepper.
  3. Meanwhile, cook pasta in boiling water. Give it 2mins less than normal as we want it to be a little underdone at this stage. Drain pasta keeping about a cup of pasta water a side.
  4. Combine pasta and sauce using a splash of pasta water will help coat the pasta in the sauce. Then transfer half the pasta to the casserole dish and top with half the mozzarella and parmesan. Repeat this process with the remaining pasta and then cheese.
  5. Mix breadcrumbs and dried herbs together then sprinkle over the top of the cheese.
  6. Bake for 20-30 mins. Let cool for 5 minutes before serving.

Cod & Chorizo Butterbean Stew – Day 5


1 Tablespoon of Olive Oil

1 x White Large Onion (finely diced)

200g Chorizo, chopped into small pieces

1 x 400g can of Chopped Tomatoes

4 x cod fillets

1 x 400g can Butter Beans (drained)

½ small pack Parsley (roughly chopped)


  1. Heat the oil in a deep frying pan and add the onion. Cook over a medium heat for 5 mins until starting to soften. Add the chorizo and cook for another few mins to release the oil. Coat the onion in the chorizo oil, then tip in the tomatoes. Fill the can with water and tip that in too. Season and bring to the boil.
  2. Once boiling, season the cod fillets and nestle into the pan. Reduce the heat and gently simmer for about 7 mins. Gently mix in the butter beans and cook for 1-2 mins more until hot. Scatter with parsley and serve in bowls.