10 Days, 10 Meals, One Shop

• 800g berries - strawberries, raspberries and/or blueberries
• 400g greek yoghurt
• 2 tbsp ground flaxseeds (optional), best stored in the fridge
• Zest of 1 lime
• Large handful of mint leaves
• Large handful of toasted pumpkin seeds and/or sunflower seeds, for topping

1. Blend everything together (except the pumpkin seeds) until smooth. Add a splash of water to loosen. Pour into glasses and top with toasted seeds.

2. Alternatively, you can pour the mixture into lolly moulds and freeze for 2-3 hours until set.

For the traybake

1kg new potatoes, cut in half if large

3 tbsp olive oil

Pinch of chiili flakes (optional)

Large bunch of spring onions

6 salmon fillets

1 lemon

4 large handfuls of watercress

Sea salt and black pepper

For the herby tzatziki (makes extra to use as a dip another day)

150g mini cucumbers, coarsely grated

300g greek yoghurt

1 large handful of mint leaves, finely chopped

1 large handful of parsley leaves, finely chopped

1 small clove of garlic, finely grated

1. Preheat the oven to 200C. Choose your largest roasting tray - you want a tray that is big enough to eventually fit all the traybake ingredients so if necessary, use two trays and switch the shelf they’re on halfway through roasting. Toss the potatoes with 2 tbsp olive oil, chilli flakes (if you like), salt and pepper. Roast for 15 minutes.

2. Meanwhile, cut the spring onions crosswise into thirds. Cut the lemon into quarters.

3. Remove the tray from the oven, add the spring onions and lemon and toss gently with the potatoes then make 6 gaps and add the salmon fillets. Drizzle over the remaining olive oil and season the salmon with salt and pepper. Roast for 10 minutes until the fish flakes when pressed with a fork.

4. Meanwhile, make the tzatziki by simply mixing all the ingredients in a bowl and seasoning with salt and pepper.

5. Once the salmon is cooked, divide the watercress between your plates, serve up the fish and veg (leaving 2 of the fillets and about ⅓ of the potatoes to make fishcakes!), spoon over the tzatziki and squeeze over the roasted lemon wedges to serve.

• 150g mini cucumbers, cut into quarters
• Bunch of radishes (if you can find them with the stalks still on this makes dipping easier)
• Large bunch of grapes
• 2 large handfuls of strawberries or 2 apples, cored and cut into wedges
• 100g hard cheese (I like pecorino, manchego or a hard goats cheese), cut into thin slices or wedges
• 2 large handfuls of olives
• Large handful of crackers and/or oat cakes
• Leftover tzatziki

For the sticky spicy seeds

• Large handful of pumpkin seeds
• Large handful of sunflower seeds
• 2 tbsp sesame seeds (I like to use white and black sesame for colour
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• Pinch of chilli flakes
• 3 tbsp maple syrup
• Sea salt

1. For the seeds, toast the pumpkin seeds and sunflower seeds in a large dry frying pan for 3-5 minutes until puffed and lightly golden. Add the sesame seeds, cumin seeds and coriander seeds, fry for another 1-2 minutes until smelling fragrant. Add the chilli flakes, maple syrup and a good pinch of salt. Fry for another minute or two, stirring continuously so that the seeds are evenly coated with maple. Transfer to a tray lined with parchment paper to cool and crisp up.

2. As the seeds cool, arrange the fruit, veg, cheese and crackers on a large platter. Put the leftover tzatziki in a small bowl for dipping.

3. Once the seeds are crisp, transfer to a small bowl and add this to the platter as well. Enjoy!

Using fridge-cold leftovers helps the fish cakes hold together and makes them easier to fry.

For the fish cakes

• 300g cooked new potatoes (leftover from the traybake), fridge cold
• 2 cooked salmon fillets (leftover from the traybake), fridge cold
• 1 egg, beaten
• Small bunch of spring onions, finely chopped
• Small bunch of parsley, finely chopped
• 1 tbsp capers, finely chopped
• 2 tbsp cornichons, finely chopped
• Zest of ½ lemon
• 1-2 tbsp flour, if needed
• 4 tbsp olive oil
• Sea salt and black pepper

For the pea and avocado dip

• 100g frozen peas
• 1 avocado
• 2 tbsp extra virgin olive oil
• Juice of ½ lemon
• Pinch of chilli flakes (optional)

Simple green salad, for serving (optional)

1. In a large bowl, mash the potatoes with a fork or potato masher. Flake in the salmon and mix to combine. Add the beaten egg, mix, then add the spring onions, parsley, capers, cornichons and lemon zest, mix again. If the mixture is looking wet, add 1-2 tbsp flour as needed so that the mixture holds together. Season with salt and lots of black pepper. Shape into 8 evenly sized fishcakes.

2. Heat 2 tbsp olive oil in a large, shallow frying pan. Once hot, add half the fishcakes, ensuring not to overcrowd the pan so that they are able to crisp up rather than steam. Fry, undisturbed, for 4-5 minutes until golden brown on the underside. Gently turn with a fish slice or spatula and fry for 3 minutes on the other side until golden. Keep the cooked fishcakes warm in a low oven as you fry the second batch with the remaining olive oil. Between batches, remove any leftover fish cake bits in the pan or they will burn.

3. To make the dip, cover the frozen peas with boiling water in a small bowl. In a mixing bowl, mash the avocado with a fork. Once the peas are tender, drain and add to the mixing bowl, along with the olive oil, lemon juice, chilli flakes (if using), salt and pepper. Lightly mash and mix to combine.

4. Serve the fishcakes with the dip and a simple green salad, if you like.

If using flax seeds, you may need a splash more milk

For the bircher

• 200g oats, quinoa flakes or buckwheat flakes, or a mixture
• 2 tbsp ground flax seeds (optional)
• Handful of toasted pumpkin seeds
• Handful of toasted sunflower seeds
• 2 apples, cored and coarsely grated
• Thumb of fresh ginger, finely grated
• 2 tsp ground cinnamon
• 500ml milk of your choice
• Maple syrup, to taste
• 200g greek yoghurt, for serving

For the compote

• 200g berries - strawberries, raspberries and/or blueberries
• Maple syrup, to taste

1. The night before you want to eat your bircher, mix all of the bircher ingredients (except the yoghurt) in a large bowl, adding maple syrup to taste depending on how sweet you like things. Put in the fridge overnight.

2. To make the compote (you can also do this the night before and keep it in the fridge), put the berries and a small dash of maple in a small saucepan. Cook for 5 minutes over a medium heat, gently mixing and mashing the berries slightly with a wooden spoon until broken down. If needed, you can add a little splash of water to loosen. Taste and adjust the sweetness if you like.

3. To serve, spoon the bircher into bowls and top with compote and yoghurt. You could layer into jam jars for a breakfast on the go!

For the tomatoes (makes extra)

• 800g cherry tomatoes
• 4 tbsp olive oil
• Small bunch fresh oregano or thyme
• 250g mozzarella, roughly torn
• Large handful of kalamata olives
• Sea salt and black pepper

For the garlic bread

• 1 loaf of ciabatta, cut in half lengthwise
• 5 tbsp olive oil
• 3 cloves of garlic, finely grated
• Handful of finely chopped parsley

For the herb drizzle

• 2 handfuls of finely chopped mint
• 2 handfuls of finely chopped parsley
• 4 tbsp extra virgin olive oil
• ½ unwaxed lemon, zest and juice

For the salad

• ½ bulb of fennel, finely sliced
• 2 handfuls of basil leaves
• Juice of ½ lemon

1. Preheat the oven to 200C. In your largest roasting tray, toss the tomatoes with the olive oil, oregano, salt and pepper. Roast for about 25 minutes, gently tossing after 15 minutes, until blistered and beginning to burst.

2. Meanwhile, for the garlic bread, place the ciabatta on a baking tray cut side up. Mix the olive oil, grated garlic, chopped parsley, salt and pepper in a small bowl. Spoon over the bread and bake in the oven for 10-12 minutes until golden.

3. For the herb drizzle, mix the ingredients together in a bowl and season with salt and pepper.

4. For the salad, mix the ingredients together in a bowl and season with salt and pepper.

5. Finally, top the roasted tomatoes with the torn mozzarella and olives. Spoon over the herb drizzle and serve with the garlic bread and salad.

NB This makes extra roasted tomatoes to use in a pasta salad another day

• 300g short pasta (such as fusilli, rigatoni or farfalle)
• 6 tbsp olive oil
• Juice of 1 lemon
• Pinch of chilli flakes (optional)
• Small handful of fresh oregano or thyme leaves
• Leftover roasted tomatoes
• Jar of marinated artichokes, drained and roughly chopped if whole
• 2 large handfuls of kalamata olives
• Large handful of basil leaves
• Large handful of toasted pine nuts

1. Cook the pasta in a large pot of heavily salted water according to the pack instructions. Drain and rinse very well with cold water until completely cool.

2. In a large mixing bowl, whisk together the olive oil, lemon juice, chilli flakes, oregano, a big pinch of salt and lots of black pepper. Add all the remaining ingredients and mix well. Taste for seasoning then serve.

• 6 large sweet potatoes, cut into wedges
• 5 tbsp olive oil
• 250g halloumi, cut into 1cm thick pieces and patted dry
• 2 tsp runny honey
• 2 tbsp sesame seeds (you can use white and/or black sesame)
• 2 avocados, destoned, peeled and cut into slices
• 200g cherry tomatoes, halved
• 1 tbsp za’atar
• Large handful of fresh herbs (whatever needs using up!)
• Sea salt and black pepper

For the dressing

• 4 tbsp extra virgin olive oil
• Juice ½ lemon
• Pinch of chilli flakes (optional)

1. Preheat the oven to 200C. Toss the sweet potato wedges with 3 tbsp olive oil, salt and pepper. Spread out on two large roasting trays in a single layer (make sure they aren’t touching so that they can roast rather than steam). Roast for 25-30 minutes, gently turning after 15 minutes, until tender and deeply golden.

2. Meanwhile, make the dressing by mixing all the ingredients together with salt and pepper in a small bowl.

3. Just before you’re ready to serve, fry the halloumi: add the remaining 2 tbsp olive oil to a frying pan over a high heat. Once hot, add the halloumi slices and fry for a minute or so on each side until golden. Evenly drizzle over the honey then sprinkle over the sesame seeds (make sure to drizzle the honey over first so that the sesame can stick to the halloumi).

4. To serve, pile ⅔ of the sweet potatoes (the rest are for leftovers), the cherry tomatoes, avocado and hot halloumi onto a large platter. Drizzle over the dressing and top with the za’atar and herbs.

• 3 tbsp olive oil
• 1 red onion, finely sliced
• 1 red pepper, deseeded and cut into thin strips
• 1 small head of broccoli, florets evenly chopped and stalk finely chopped
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 8 eggs
• 2 large handfuls of chopped coriander
• 2 large handfuls of grated mature cheddar
• Sea salt and black pepper

1. Add the olive oil to a large frying pan over a medium-high heat. Once hot, add the onion and red pepper with a good pinch of salt. Fry for 10 minutes, stirring every so often, until completely soft and golden.

2. Meanwhile, blanch the broccoli in salted, simmering water until just tender, about 3 minutes. Drain and set aside to steam for a few minutes. In a large bowl, whisk the eggs with a good pinch of salt, black pepper, the chopped coriander and half the cheddar. Preheat the grill to its highest setting.

3. Once the onions and peppers are golden, add the cumin seeds, coriander seeds and broccoli. Stir well and fry for 2 minutes. Pour in the egg mixture and cook over a medium heat for 5 minutes so that the bottom and sides start to set. Scatter over the remaining cheddar then place under the grill for 5 minutes until golden on top and just cooked through (give the pan a wiggle to check). Slide onto a board to serve.

• 2 tbsp olive oil
• Bunch of spring onions, roughly chopped
• Pinch of chilli flakes (optional)
• Leftover roasted sweet potato wedges
• 4 eggs
• 2 tbsp pickled jalapenos, roughly chopped
• Small bunch of coriander, roughly chopped
• Handful of toasted pumpkin seeds
• 1 lime, cut into wedges

1. Add the olive oil to a large pan over a medium-high heat. Once hot, add the spring onions, chilli flakes and a pinch of salt. Fry for 5 minutes until soft and golden. Add the roasted sweet potato wedges and fry for 2 minutes.

2. Make 4 gaps and crack in the eggs. Pop a lid on and cook for about 4-6 minutes until the whites are set and the yolks are still runny. Season the eggs with a little salt and pepper. Top with the jalapenos, coriander and pumpkin seeds. Serve with lime wedges to squeeze over.

Fruit:
1kg mixed berries - strawberries, raspberries, blueberries
2 unwaxed limes, so you can use the zest
4 unwaxed lemons, so you can use the zest
4 apples
Large bunch of grapes (about 500g)

Veg:
1 kg new potatoes
3 bunches of spring onions
300g mini cucumbers
100g approx watercress
1 fennel bulb
Bunch of radishes (about 200g)
100g frozen peas
3 avocados
100g salad leaves
1kg cherry tomatoes
6 large sweet potatoes
1 red onion
1 red pepper
1 head of broccoli

Herbs:
Large bunch of mint
Large bunch of parsley
Large bunch of basil
Large bunch of coriander
Bunch of fresh oregano or thyme

Other:
1kg Greek style yoghurt or coconut yoghurt
350ml milk or your favourite plant-based milk
100g mature cheddar
100g hard cheese (such as pecorino, Manchego or a hard goat’s cheese)
250g mozzarella
250g halloumi
13 eggs
6 salmon fillets
4 tbsp ground flaxseeds (optional)
1 garlic bulb
Thumb of ginger
Loaf of ciabatta

Spices:
Cumin seeds
Coriander seeds
Ground cinnamon
Chilli flakes
Za’atar

Oils and jars:
Extra virgin olive oil for dressings and dips
Olive oil for cooking
Cornichons
Capers
Marinated artichokes
Kalamata olives
Pickled jalapenos
Runny honey
Maple syrup

Nuts and seeds:
About 100g pumpkin seeds
About 100g sunflower seeds
About 30g pine nuts
4 tbsp sesame seeds

Other:
1-2 tbsp flour (I like chickpea/gram flour or buckwheat)
200g crackers or oat cakes
200g oats, quinoa flakes or buckwheat flakes, or a mixture
300g short pasta (such as fusilli, rigatoni or farfalle)