Choose any date in your destination week. All seven dinners and their recipes are editable in the planner. No account needed; guest plans stay on this device.
Seven dinners for four people
Monday: Salmon and greens noodles
Serves 4 · 20 minutes
4 salmon fillets
300g egg noodles
1 head broccoli, cut into florets
1 bunch spring onions, sliced
3 tbsp soy sauce
1 tbsp honey
20g fresh ginger, grated
Brush the salmon with half the sauce and grill or bake at 200°C for 12 minutes. Meanwhile cook the noodles, adding the broccoli for the last 3 minutes. Drain, toss with the rest of the sauce and the spring onions, and top with the salmon.
Prep on the day
Cut the broccoli and slice the spring onions (8 min)
Mix the soy sauce, honey and ginger (3 min)
Tuesday: Beef and bean chilli
Serves 4 · 45 minutes
500g beef mince
2 onions, chopped
2 clove garlic, crushed
1 red pepper, diced
2 tsp ground cumin
1 tsp smoked paprika
2 tin chopped tomatoes
1 tin kidney beans, drained
300g rice
Brown the mince in a large pan and set aside. Soften the onion, garlic and pepper in the fat for 8 minutes. Stir in the spices for a minute, then the tomatoes, beans and mince. Simmer for 25 minutes, stirring now and then. Cook the rice while it simmers.
Prep on the day
Chop the onions, garlic and pepper (15 min)
Mix the spices in a jar (2 min)
Wednesday: Chickpea and spinach curry
Serves 4 · 30 minutes
1 tbsp oil
1 onion, chopped
2 clove garlic, crushed
20g fresh ginger, grated
2 tbsp curry paste
2 tin chickpeas, drained
1 tin coconut milk
200g spinach
300g rice
Soften the onion in the oil for 5 minutes. Add the garlic, ginger and curry paste and cook for a minute. Add the chickpeas and coconut milk and simmer for 15 minutes. Stir in the spinach until it wilts. Serve with the rice, reheated until piping hot.
Prep on the day
Chop the onion, garlic and ginger (10 min)
Cook the rice and cool it quickly; keep it in the fridge (25 min)
Thursday: Chicken and vegetable traybake
Serves 4 · 50 minutes
8 chicken thighs
600g potatoes, cubed
2 red onions, cut into wedges
2 courgettes, sliced
1 red pepper, sliced
2 tbsp olive oil
1 tsp dried oregano
1 lemon
Heat the oven to 200°C (180°C fan). Toss everything except the lemon with the oil, oregano, salt and pepper on a large tray, chicken skin-side up. Roast for 40–45 minutes until the chicken is cooked through. Squeeze over the lemon.
Prep on the day
Cube the potatoes and keep them in water in the fridge (10 min)
Cut the onions, courgettes and pepper (10 min)
Friday: Turkey mince wraps
Serves 4 · 20 minutes
500g turkey mince
1 tsp smoked paprika
1 tsp ground cumin
8 wholemeal wraps
1 lettuce, shredded
3 tomatoes, diced
1 cucumber, diced
150g greek yoghurt
Fry the mince with the spices until browned and cooked through, about 10 minutes. Warm the wraps. Everyone fills their own with mince, salad and a spoon of yoghurt.
Prep on the day
Shred the lettuce and dice the tomatoes and cucumber (10 min)
Saturday: Vegetable pasta bake
Serves 4 · 40 minutes
400g penne
1 tbsp olive oil
1 onion, chopped
1 courgette, diced
1 red pepper, diced
1 jar passata
100g cheddar, grated
1 tsp dried oregano
Heat the oven to 200°C. Cook the pasta for 2 minutes less than the packet says. Soften the vegetables in the oil for 8 minutes, add the passata and oregano and simmer for 5. Mix with the pasta in a dish, top with the cheese and bake for 20 minutes.
Prep on the day
Chop the onion, courgette and pepper (12 min)
Grate the cheese (3 min)
Sunday: Red lentil and carrot soup
Serves 4 · 35 minutes
1 tbsp oil
1 onion, chopped
3 carrots, grated
2 clove garlic, crushed
1 tsp ground cumin
250g red lentils
1.2l vegetable stock
1 loaf bread
Soften the onion and carrot in the oil for 5 minutes. Add the garlic and cumin for a minute, then the lentils and stock. Simmer for 20 minutes until the lentils collapse. Blend if you like it smooth. Serve with bread.
Prep on the day
Chop the onion and grate the carrots (10 min)
Combined shopping list for four
Quantities cover all seven dinners. Whole items and tins are rounded up in the same way as the planner. Check cupboard ingredients before shopping.
Fruit & veg
3 carrots
3 courgettes
1 cucumber
40 g fresh ginger
6 cloves garlic
1 head broccoli
1 lemon
1 lettuce
5 onions
600 g potatoes
2 red onions
3 red pepper
200 g spinach
1 bunch spring onions
3 tomatoes
Meat & fish
500 g beef mince
8 chicken thighs
4 salmon fillets
500 g turkey mince
Dairy & eggs
100 g cheddar
300 g egg noodles
150 g greek yoghurt
Bakery
1 loaf bread
8 wholemeal wraps
Tins & jars
2 tins chickpeas
2 tins chopped tomatoes
1 tin coconut milk
2 tbsp curry paste
1 tbsp honey
1 tin kidney beans
2 tbsp oil
3 tbsp olive oil
1 jar passata
250 g red lentils
3 tbsp soy sauce
1.2 l vegetable stock
Pasta, rice & grains
400 g penne
600 g rice
Herbs & spices
2 tsp dried oregano
4 tsp ground cumin
2 tsp smoked paprika
Practical prep for the week
Before shopping, check your cupboards against the combined list. Check pack sizes and use-by dates; buy later-week fresh ingredients closer to cooking if needed.
Set out the spices for the chilli and wraps. Check you have salt and pepper for seasoning the traybake; add these to your list if needed.
Do the chopping below on the day you cook each dinner. Cook rice fresh on the day rather than preparing a week of rice ahead.
If you prepare rice ahead, cool it quickly, ideally within one hour, refrigerate and use within 24 hours. Reheat only once, until steaming hot throughout. Food Standards Agency rice guidance.
weekprep