Meal planner: recipes and flavour tips


Quick and easy meals needn't be unhealthy and tasteless. Follow this meal planner from Good Housekeeping magazine and stock up using the shopping list below for fuss-free dinners all week. Click on the recipe names for printable instructions...

Monday: Chicken and chorizo stew

Tuesday: Special risotto balls

Wednesday: Roasted vegetable frittata

Thursday: Haddock and prawn crumble

Friday: Spicy lamb soup 

Your shopping list

50g (2oz) unsmoked streaky bacon

350g (12oz) lamb mince

400g (14oz) haddock

200g (7oz) cooked small prawns

400g (14oz) cooked chicken breast

200g (7oz) chorizo

25g (1oz) butter

50ml (2fl oz) double cream

100ml (3½fl oz) crème fraîche

125g (4oz) ball mozzarella

125g (4oz) mature cheddar

150g (5oz) frozen peas

Fruit, veg and herbs

1 small onion

2 medium onions

1 small red onion

1 carrot

1 courgette

2 peppers

125g (4oz) cherry tomatoes

225g (8oz) new potatoes

1 lemon

100g (3½oz) baby spinach leaves

pack of fresh curly parsley

pack of fresh basil

pack of fresh flat-leafed parsley

pack of fresh mint


Storecupboard check

olive oil

olive oil spray

chicken stock

lamb stock

plain flour

6 medium eggs

1 large egg

227g tin chopped tomatoes

410g tin chickpeas

2 x 410g tins cannellini beans

Noilly Prat or dry white wine

dijon mustard

250g pack flavoured Riso Gallo Risotto Pronto

100g (3½oz) couscous

harissa paste

white breadcrumbs

50g (2oz) dried breadcrumbs

1 bay leaf



Four clever ways to add flavour to everyday meals

* A squeeze of lemon at the end of cooking enhances a dish and helps to cut through any richness


* Anchovies - fry gently with onions at the beginning of a recipe to add a natural saltiness. They'll dissolve and meld into the dish without leaving a fishy taste. Very good in lamb dishes


* Freeze leftover Parmesan rind, then add (whole) to soups to deepen the flavour. Remember to remove rind before serving!


* Add a large pinch of sugar to dishes containing tomatoes to bring out the natural sweetness of the fruit

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