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Working Week Menus


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© Robyn Mackenzie -        

We've designed the main courses for each week to include meat, poultry fish and vegetarian dishes to ensure  a well balanced weekday diet, incorporating a variety of foods and have added serving suggestions  to help you get a proportion of your recommended weekly allowances of vegetables, proteins and vitamins although we recommend that you supplement with fresh fruit and extra vegetables.


All the recipes below serve 4 but most are easily adaptable to serve less or more by halving or doubling  the quantities and most meals can be cooked from start to finish in less than 45 minutes.


If you wish to substitute one day's recipe with another,  choose a dish from the same colour coding to ensure you get a diverse compliment of nutrients. What could be more simple!


Click on the links to get the recipes plus serving suggestion



Week 1

Week 2

Week 3

Week 4


Summer Prawn Stir Fry

Swaddled Watermelon Peaches

Piquant Smoked Mackerel Salad

Cherry Nectarine Clafoutis

Crab and Aubergine Salad

Fresh Plum Gallettes

Gingered Sea Bass w/ Chilli

Quick Chocolate Flan


Sesame Teriyaki Lamb Cutlets

Hellenic Apricots

 Pesto Veal Cutlets
Tipsy Blackberries

Lamb Cutlets with Mango

Raspberry Yoghurt Dessert

Egyptian Kofta
Quick Mango Cheesecakes


Chicken w/ Blackcurrant
Ice Cream with Warm Anise White Chocolate Sauce
Chicken, Blueberry and Feta Salad
Cherry Yoghurt Dessert
Watermelon Glazed Chicken
Chocolate Brioche Trifles
Duck with Raspberry Sauce
Ambrosia Bananas


Honeyed Pork Chops
Oranges in a Duvet
Courgette and Liver Fry
Sorbet of choice
Grilled Lamb's Kidneys
Layered Nectarine Cheesecakes
Gammon with Apricot
Ice Cream of Choice


Beetroot and Goat's Cheese Salad
Bananas w/ Fudge Sauce

Gorgonzola Frittata
Melon on the Rocks
Parsley Lemon & Pine Nut Linguine
Baked Summer Fruit
Potato and Salmon Salad
Fresh Fruit Salad


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