Food & Drink Magazine

Our Real Food Meal Plan – Week 39

By Thecookspyjamas @thecookspyjamas
Our Real Food Meal Plan – Week 39

Apologies for being absent without warning. I experienced the perfect storm of The Princess finishing school for the year, and having to serve four days on jury duty. Unfortunately this left little time for anything else, including cooking. It will be back to business as usual (I hope) for the next couple of weeks.

So on to the food. Meals this week had to be super quick, and require little effort. As a result we ate:


Rolled Roast Pork Loin, served with Roasted Asparagus and green salad.

We are having pork for Christmas lunch, so felt it was probably wise to undertake a test run. My butcher stuffs and rolls the pork loin for me, making things much easier. Even with a small loin, there were still plenty of leftovers.


Lamb Ragu, stirred through pasta.

I cheated with this dish, as I purchased the lamb ragu from a trusted supplier. All I had to do was heat the ragu, cook the pasta and mix the two together.


Spiced Bulghar Pilaf with Fish.

A perfect one pan dish.


Nepali Spicy Beans, served with homemade flatbreads.

The bean mix came from a monthly box scheme I subscribe to. This spicy stew would normally take well over two hours to cook. Using my pressure cooker, the beans were done in 15 minutes. Having a bucket of stored dough in the fridge, meant that I could cook the flatbreads whilst the beans simmered.


Thai Spiced Chicken Wings from Nigel Slater's Real Food, served with brown rice and a spinach salad.

Freezer Cooking

The remainder of the pork loin has gone into the freezer, and will eventually be used for a quick meal of tacos one evening.

The Nepali Spicy Beans recipe would have fed at least six people, so the leftovers have also been frozen for another meal.

Bon Appetit!

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