Cocozelle v2

Ingredients – to serve two persons*
Saturday
Lunch: *makes 4 portions, freeze
two/eat two.
700g Squash/pumpkin,
2 tbsp olive oil,
2 tbsp rosemary leaves,
1 bunch spring onions,
4 tbsp toasted pine nuts,
6 sun-dried tomatoes,
75g goat’s cheese (or used feta),
handful of plain flour,
320g sheet of butter puff pastry (or use
ready rolled),
1 egg,
nigella seeds (sprinkle)
Sunday
Lunch: *makes 4 portions, see
Wednesday lunch
1 chicken breast per person (or a whole
chicken)
500g raw beetroot
500g floury potatoes – e.g. Maris Piper
250ml double cream
250ml milk
2 garlic clove
Bunch of thyme
2 tbsp of grated horseradish or horseradish
cream sauce
salt
Monday
Lunch:
1 Cauliflower
3 Potatoes
Nutmeg
Onion
Bread roll – 1 per person
Tuesday
Lunch: *makes 4 portions, see
Thursday lunch
4tbsp Nut oil
Bunch spring onions
2 garlic cloves
2 carrots
½ Savoy cabbage / bag of calvo nero
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Page 10 of 14
Dinner:
125g Orzo pasta,
2 tbsp vegetable oil,
2 red peppers,
Small tin of sweetcorn (100g),
60g of frozen peas,
1 clove garlic,
1 tsp mixed spice,
100g ham,
1 tsp soy sauce,
70g of black bean sauce,
1 tsp sesame oil
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Dinner:
1 tsp cumin seeds
Large pinch chilli flakes
1 tbsp olive oil
1 red onion, chopped
70 g oz red split lentils
500 ml veg stock or water
1/2 can tomatoes, whole or chopped
100 g chickpeas, rinsed and drained
(freeze leftovers)
Small bunch coriander, roughly chopped
(save a few leaves, to serve)
2 tbsp Greek yogurt, to serve
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Dinner:
See Batch Cooking for Bolognese sauce
Taco shells
Guacamole
Cheddar
Dinner:
Pack of prawns
Red pepper
Small bag of spinach
Egg noodle nest – 1 per person
1 tbsp Soy sauce
1 tbsp Corn flour
1 tbsp Asian fish sauce
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