Saturday dinner: Beans, chorizo, spinach, bread
Blackeye bean and chorizo stew. Fry chopped chorizo in a little oil to release its oils; add chopped onion and chopped garlic and continue to fry until onion is softened. Add cooked blackeye beans, passata, a pinch of sugar, paprika, chilli powder, ground cumin, and vegetable stock to cover. Cook until liquid is reduced and sauce is thick. Add frozen spinach and continue to cook until spinach has defrosted. Serve with bread.
Saturday dinner: Smoked haddock, prawns, spinach, potatoes
Smoked haddock and prawn bake with sliced potato topping.
Slice some potatoes and an onion around 5mm thick, then simmer for 7 minutes in just enough milk to cover. Drain, reserving the milk.
Mix cornflour with enough water to form a thin paste, then add the milk along with a splash of vegetable stock concentrate, a splash of white wine, and a pinch of ground white pepper. Heat, stirring, until thickened into a white sauce.
Put the onions in the base of a baking dish, lay smoked haddock fillets on top, spread some defrosted-and-drained frozen spinach on top, put some still-frozen raw king prawns on top of this, pour over the white sauce, and put the sliced potatoes on top.
Bake at Gas Mark 6 for 45 minutes.
Saturday dinner: chickpeas, chorizo, mushrooms, spinach, tomatoes, bread, rice
Spinach/mushroom/chickpea/chorizo rice. Put appropriate amount of rice and water in rice cooker, add crumbled stock cubes, sliced mushrooms, cooked chickpeas, chopped chorizo. Let cook for 10 minutes, add nuggets of frozen spinach, stir, let cook until beeper goes off. Mix well before serving.
Panzanella. Leftovers from Thursday.
Friday dinner: Barley, pork, spinach
Orzotto with pork mince and spinach. Mainly following a recipe by Antonio Carluccio and Gennaro Contaldo, though I adjusted the seasoning with lemon juice and soy sauce, and added a garnish of finely-sliced spring onions. Also, they say it serves 4 and it doesn’t; it serves 2.
I had some grated parmesan on mine too.
Thursday dinner: Barley, spinach, chicken, tomatoes
Chicken and spinach orzotto. Sauté a chopped onion in oil until soft. Add barley and sauté a bit longer. Add a splash of wine and boil off. Pour in some stock, add a generous squeeze of squeezy garlic, bring to the boil, cover, and leave to cook until the barley is softened but still has some bite, and the liquid is mostly gone. Stir in some cooked spinach and some cooked shredded chicken, grind over some black pepper, and serve. People who can digest lactose may wish to add some grated Parmesan too (I did).
Tomato and marjoram salad. Chopped fresh tomatoes, fresh marjoram leaves and flowers, dressed with pre-seasoned sushi vinegar.
(I used 150g barley, which was around the right amount for two people. I used Martini Rosso as it was the only wine-like thing I had in the house; this may have been a mistake, as it ended up a bit sweet and I had to balance it out at the end with a splash of white wine vinegar and a slosh of Touch of Taste vegetable stock concentrate, thus completely masking the flavour of the home-made chicken stock I’d used earlier.)
Wednesday dinner: Bread, tomatoes, spinach, walnuts
Savoury bread pudding with tomatoes, spinach, and walnuts. Diced bread (several kinds stored up in freezer: cornbread, sourdough, wholemeal, etc), peeled chopped tomatoes, stock (made with Maggi cubes), spinach (frozen, defrosted), chopped walnuts, chopped fresh marjoram, beaten egg. Leave to soak for a bit, bake at Gas Mark 6 for an hour.
Red pepper salad. Chopped red pepper dressed with pre-seasoned sushi vinegar.
Wednesday dinner: Prawns, spinach, tomatoes, rice
Tomato stew with spinach and prawns. Cook frozen whole-leaf spinach with a Maggi cube, a spoonful of palm oil, and some blended tomato sauce (see below) until the rawness is cooked out of the sauce. Add frozen raw king prawns and continue to cook until the prawns are done.
Serve with rice.
(To make the blended tomato sauce, put tinned tomatoes, onions, red bell peppers, and scotch bonnet chillies in a blender and whizz until smooth. This freezes well and can be used to make many different Nigerian dishes.)
Tuesday lunch: Lentils, tomatoes, peppers, spinach, cheese, fruit
Spinach and cheddar savoury muffin slices. Based on a recipe for spinach and feta muffins. I used grated mature cheddar instead of the feta. I also baked the mixture in the base of a silicone 1 kg loaf pan for 30 minutes at Gas Mark 4, to get a more easily-sliceable end result. Adults and 10-month-old baby ate this, plain or spread with cream cheese.
Puy lentil salad. Canned Puy lentils, drained and mixed with finely-chopped red onion, halved cherry tomatoes, and roasted red pepper slices, then dressed with olive oil and balsamic vinegar. Only people with molars ate this.
Halved cherry tomatoes and roasted red pepper slices. Alternative to the above for younger persons with fewer teeth.
Clementine segments. (The ones with pips were eaten by the chef in the kitchen before serving. You can see which ones have pips by holding them up to the light.)
Sliced plums. Zapped in the microwave for a minute to soften, then left to cool. Enjoyed by adults and baby.
Sunday dinner: Lentils, sausages, spinach, onions
I have been under the weather for the past week due to food poisoning, and I’m only just getting back to the point where I really feel like eating. Last night, bob made pork sausages, Marmite roast potatoes, steamed green beans, and anchovy gravy. Tonight I used the leftover sausages and anchovy gravy to make…
Puy lentil, spinach, and sausage stew. Cook Puy lentils in vegetable stock until done; meanwhile, fry sliced onions until nicely browned. Combine the cooked Puy lentils, the cooked onions, some frozen whole-leaf spinach, a sliced cooked sausage or two, and some anchovy gravy. Simmer down until the spinach is thawed and cooked, and the liquid is mostly gone.
You could serve this with bread or potatoes, but I just had it on its own.
Thursday dinner: Gnocchi, prawns, spinach, tomato
Gnocchi with prawns and spinach. Gently cook some finely-chopped garlic in plenty of olive oil, without browning. Add defrosted frozen chopped spinach and continue to cook. Add a dollop of tomato sauce (I used Loyd Grossman brand). Add cooked peeled king prawns, season to taste, and heat through. Serve with cooked gnocchi (I used ready-made ones).