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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


Seafood Salad w/ Vanilla Mayonnaise
Berry Meringue Crush
Mackerel with Gingered Gooseberries
Brioche w/ Sticky Banana
King Prawn Salad
Pan-Fried Pears
Warm Cod and Couscous Salad
Caramel Pears


Kiwi Lamb Skewers
Steak w/ Polenta & Salsa
Summer Fruit with Banana Dressing
Garlic Lamb Chops
Banana Brulée
Juniper Venison Burgers
Vanilla Ice Cream with Mocha Sauce


Stir Fried Duck w/ Asparagus
Fresh Lychees
Garlic Thyme Chicken
Dolcelatte Peaches
Curried Turkey Couscous
Oranges with Grand Marnier
Minty Chicken
Chocolate Ricotta Figs


Kidney & Bacon Brochettes
Quick Prune Fool
Frisée and Pancetta Salad
Butterscotch Tart
Flambéed Calves Kidneys
Fresh Fruit Salad
Warm Bean, Sausage & Spinach Salad
Mulled Plums


Goat Cheese Salad with Blueberries
Creamy Mango Pasta
Vegetable Paella
Summer Brulée
Marinated Edam Salad
Ice Cream of Choice
Scented Butternut Squash Risotto
Raspberry Sabayon


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