Tuesday: I'm going to buy a chicken and see how many meals we can get out of it during the week. For the first day, I'm going to joint it and use the legs/thighs in a jalfrezi. This will be served with basmati rice and naan bread when we get home from the quiz.
Wednesday: Continuing with the chicken theme, I'm going to roast the breasts in a lemon and coriander marinade and serve them with a mixture of roasted Mediterranean vegetable. The side dish with either be giant cous cous or creamy mashed potatoe with truffle oil.
Thursday: I'm going to boil up whatever is left of the chicken carcass with whatever vegetable peelings I've accumulated during the week and make a stock. I might make a chicken consommé and serve it with some fresh homemade bread.
Friday: As a treat, I'm going to make homemade beer battered fish and chips, which we'll have with minted pea purée, gherkins and a tangy tartare sauce. I may even whip up a batch of curry sauce if I'm feeling particularly indulgent!
Saturday: We usually have oily fish tonight, but may feel like something different after the Friday night fish and chips. If that's the case, I'll make a beef Bibambap, with courgettes, carrots, red onion, beansprouts and sticky rice, with a hot sauce on the side and topped with a soft fried egg.
Sunday: I recently read somewhere that pheasant which has been covered in bacon before roasting is delicious,map so I'm going to test that theory this weekend. We'll have that with some goose fat roast potatoes and a variety of vegetables - cabbage is great this time of year. For dessert, I'm thinking of baking a plum, orange and almond cobbler with a big dollop of vanilla ice cream on the side. The contrast of hot and cold is wonderful.
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