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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 recipe plus serving suggestion



Week 1

Week 2

Week 3

Week 4


Herb Crusted Trout

Whiskey Baked Figs

Tunisian Grilled Prawns
Custard Pumpkin
Baked Plaice w/ Black Butter
Golden Kiwi Tart
Cajun Cod
Coconut Ginger Tapioca Pudding


Wiener Schnitzel

Stewed Rhubarb

Pan-Fried Lamb w/ Parmesan
Fresh Fruit Salad

Spicy Meat Balls

Banana in Coconut Milk

Lamb with Basil Sauce

Sultana Cheese Dessert


Chicken w/ Bean Sprouts

 Almond Pudding w/ Dates

Chicken Bhuna
Ice Cream of Choice
Duck Breasts with Figs
Hazelnut Pancakes
Turkey Breast w/ Asparagus
Fresh Fruit with Yoghurt


Pork and Spinach Stir-fry

Fruit Dumplings

Gammon en Papillotes
Traditional Baked Apples
Turkish Liver
Rhubarb Crumble

Deluxe Kidney Omelette
Speedy Apricot Fool


Spaghetti with Prawns

Fresh Fruit

Asparagus Frittata
Glazed Balsamic Peaches

Stilton Fettucine Bake

Baked Nectarines

Buckwheat Lentil Pilaf

Ice Cream of Choice


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