Monday: Haddock and spinach frittata
On the meal plan this week, we have a haddock frittata. Did you know that Haddock is one of the most popular fish used in British fish and chips? Instead of serving with chips, I have chosen to combine haddock with spinach in an Italian style frittata for a nice healthy start to the week.
Tuesday: Chickpea and potato curry
Next up is a chickpea and potato curry, which is super easy to make and has loads of flavor from the spices. I like things hot so have included chili powder in the ingredients. If you’re not keen on hot food, then you can either replace it with paprika or remove entirely.
Wednesday: Cabbage soup
Wednesday’s meal is a cabbage soup, a perfect winter warmer for a cold January weeknight. Feel free to use any leftover savoy cabbage you have from the salmon stuffed cabbage recipe.
Thursday: Mushroom tagliatelles
Then I’ve included the weekly pasta dish and this week it’s mushroom tagliatelles. Amanda loves cheese and especially strong cheese, so I used Roquefort, which is a strong blue cheese but if you’re not overly keen on strong cheese, feel free to swap it for something milder like gorgonzola.
Friday: Chicken, lemon and olive tajine
To end the week, I’m taking you on a trip to Morocco with my chicken, lemon and olive tajine. This is a dish that I cook time and time again. I love the full-on flavor that comes from the acidity of the confit lemons and the green olives and have fond memories of eating this tajine in a rooftop restaurant in Marrakech when Amanda and I visited for a long weekend. Hope you enjoy it too.
