During busy weeks, you may feel you don’t have enough time to think about what you’re going to cook every night. However, setting aside an hour to plan a menu and shopping list at the start of the week will save you lots of time, and cuts down on food waste.
Monday
BREAKFAST
Healthy baked beans
Make a big batch of these versatile beans – they’re great on toast for breakfast, or in jackets.
page 81
LUNCH
Japanese okonomiyaki
An exciting new way to use up leftover greens. I leave out the pork belly for a veggie version.
page 13
VEGGIE WINNER