Dinner - Week 1

Flaky salmon fillets baked with potatoes and veg.

Ingredients (serves 4)

• 4 salmon fillets
   
• 600g new potatoes (about 10–12 small ones)
   
• 2 courgettes (sliced into rounds)
   
• 2 peppers (sliced into strips)
   
• 2 tbsp olive oil
   
• 1 lemon
   
• Salt & pepper
   

Steps

1. Turn oven on to 200°C (fan).
    
2. Wash potatoes. Cut them in half.
    
3. Put potatoes on a baking tray. Pour 1 tbsp olive oil over them. Sprinkle salt + pepper. Mix with your hands so they are coated.
    
4. Put tray in oven. Bake for 15 minutes.
    
5. While potatoes cook: wash courgettes + peppers, slice them. Cut lemon in half.
    
6. After 15 mins, take tray out (use oven gloves). Add courgettes + peppers + salmon fillets. Drizzle 1 tbsp oil on top. Sprinkle with salt + pepper.
    
7. Put tray back in oven. Bake 15–20 minutes until salmon is cooked (fish should flake easily with a fork).
    
8. Squeeze lemon over before serving.

Fluffy baked omelette with cheese and spinach.

Ingredients (serves 4)

• 8 eggs
   
• 100ml milk
   
• 150g grated cheese
   
• 1 handful spinach (optional)
   
• 1 tsp oil or butter (for greasing)
   
• Salt & pepper
   

Steps

1. Turn oven on to 180°C (fan).
    
2. Break 10 eggs into a bowl. Add milk. Add a pinch of salt + pepper.
    
3. Use a fork or whisk to mix until smooth.
    
4. Grease an oven dish with butter or oil (rub it around with kitchen paper).
    
5. Pour the egg mix into the dish.
    
6. Sprinkle cheese on top. Add spinach if using.
    
7. Put dish in oven. Bake for 20 minutes until golden and firm in the middle.
    
8. Take out, let cool for 2–3 mins, cut into slices.

Baked feta with tomatoes, spinach, and eggs.

Ingredients (serves 4)

• 200g feta cheese (1 block, cut into chunks)
   
• 20 cherry tomatoes (cut in half)
   
• 2 handfuls spinach
   
• 6–8 eggs
   
• 2 tbsp olive oil
   
• Pinch of oregano or basil (optional)
   
• Salt & pepper
   

Steps

1. Turn oven on to 180°C (fan).
    
2. Put feta chunks + halved tomatoes into a baking dish.
    
3. Drizzle with olive oil. Sprinkle herbs if using.
    
4. Put dish in oven for 8 minutes (tomatoes soften).
    
5. Take dish out. Add spinach, stir gently with a spoon.
    
6. Use spoon to make 6–8 small gaps in the mix. Crack eggs into the gaps.
    
7. Put dish back in oven. Bake for 8–10 minutes until eggs are cooked how you like them (less time = softer yolk).
    
8. Season with salt + pepper. Serve straight from dish.

Pasta in tomato & basil sauce with optional sausages or veg.

Ingredients (serves 4)

• 400g pasta
   
• 350g tomato & basil sauce (jar)
   
• 4–6 sausages (optional)
   
• 1 courgette + 1 pepper (optional, chopped)
   
• 1 tbsp oil
   
• Salt & pepper
   
• Grated cheese (optional)
   

Steps

1. Turn oven on to the temp on the sausage packet (usually 200°C fan).
    
2. Put sausages on a tray, bake 20–25 minutes. Turn once halfway.
    
3. While sausages cook: fill a big pot with water. Add 1 tsp salt. Put on hob until boiling.
    
4. Add pasta (400g). Cook for 10–12 minutes. Stir now and then.
    
5. While pasta cooks: pour sauce into a pan. Heat gently on low. Add chopped veg if using.
    
6. If using sausages: slice them when cooked, then stir into the sauce.
    
7. Drain pasta in a colander.
    
8. Mix pasta with sauce.
    
9. Serve with cheese on top if you like.

Cod fillets baked with potatoes and roasted veg.

Ingredients (serves 4)

• 4 cod fillets
   
• 600g potatoes (washed + diced small)
   
• 2 peppers (sliced)
   
• 2 courgettes (sliced)
   
• 2 tbsp olive oil
   
• Salt & pepper
   
• 1 lemon
   

Steps

1. Turn oven on to 200°C (fan).
    
2. Cut potatoes into small cubes. Put on a tray. Drizzle 1 tbsp oil. Sprinkle salt + pepper. Mix well.
    
3. Bake potatoes for 15 minutes.
    
4. While they cook: slice peppers + courgettes. Cut lemon in half.
    
5. After 15 mins, add cod fillets + peppers + courgettes to tray. Drizzle 1 tbsp oil. Season with salt + pepper.
    
6. Bake another 15 minutes until cod is white and flakes easily.
    
7. Squeeze lemon over the top before serving.
    

• 4 salmon fillets (Seaside Salmon Bake)
   
• 4 cod fillets (Simple Cod & Veg Bake)
   
• 16 eggs (Golden Oven Omelette + Feta & Tomato Tray Bake)
   

• 600g new potatoes (Seaside Salmon Bake)
   
• 600g potatoes (Simple Cod & Veg Bake)
   
• 400g pasta (Rustic Pasta Bowl)
   

• 4 courgettes (Seaside Salmon Bake + Simple Cod & Veg Bake + Rustic Pasta Bowl option)
   
• 4 peppers (Seaside Salmon Bake + Simple Cod & Veg Bake + Rustic Pasta Bowl option)
   
• 20 cherry tomatoes (Feta & Tomato Tray Bake)
   
• 2 handfuls spinach (Golden Oven Omelette + Feta & Tomato Tray Bake)
   

• 200g feta cheese (Feta & Tomato Tray Bake)
   
• 150g grated cheese (Golden Oven Omelette + Rustic Pasta Bowl optional topping)
   
• 350g tomato & basil sauce (Rustic Pasta Bowl)
   
• Olive oil
   
• Salt & pepper
   
• Oregano or basil (optional – Feta & Tomato Tray Bake)
   
• 2 lemons (Seaside Salmon Bake + Simple Cod & Veg Bake)