The sample menu below is an example of the kind of delicious, nutritious food I can cook for you. The vegetables are mostly, if in season, organically grown in my garden or in a nearby village. Sometimes I do weaken and go to the supermarket, though!
Cooking for a family that includes a coeliac, two vegans and a variety of allergies, I’m able to cater happily for those with dietary restrictions. My food is all fresh cooked from scratch and then cycled over to your home. It can be delivered either chilled or frozen in microwaveable containers. I aim to provide enough for a good dinner for two normally hungry adults and a small child. If you need more, let me know.
Five days’ dinners cost 42 pounds – less than 3 pounds per person per day!
Monday: Veggie lasagne with garlic bread, steamed green beans and carrots
Lasagne contains cheese, spinach, butter, onions, garlic, lasagne sheets, tomatoes, Quorn mince, flour, milk, herbs and seasoning.
Garlic bread is French bread, butter and garlic.
Tuesday: Butternut squash soup and baked sweet potato
Soup contains garlic, leeks, sunflower oil, butternut squash, potato, red lentils,
spinach, sweetcorn, carrot, salt and pepper.
Sweet potato is baked with olive oil, salt and rosemary.
Wednesday: Veggie stew, potatoes, and toasted seeds.
Veggie stew contains leeks, onions, sunflower oil, courgettes, peppers, butternut
squash, tomatoes, potatoes, carrots, green beans, garlic, flour and stock cubes.
Potatoes: Potatoes, butter, salt and black pepper.
Seeds: Sunflower, pumpkin, linseed and sesame seed with tamari.
Thursday: Chickpea casserole with rice
Chickpea casserole: sunflower oil, onions, garlic, basil, marjoram, rosemary,
thyme, chickpeas, tomatoes, salt, carrots, potatoes, chard, fresh broad beans, French
beans and runner beans.
Friday: Ruby stew and rice pudding
Ruby stew contains onions, leeks, garlic, sunflower oil, red lentils, rainbow chard,
beetroot, carrots, swede, stock cube, potatoes, butternut squash and seasoning.