May meal plans

Here are all my meal plans for May. I’ll add a new one each week. If you follow me on Facebook and Instagram you’ll see my new weekly meal plan each Monday. That’s also where I share the recipes I’m making along with videos and tips.

If you’re new to meal planning, read my guide to planning and sticking to a plan here. You can find all my previous meal plans here.

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Week 1

Oh It’s lovely to be back in the swing of things with a normal(ish) week stretching ahead after spending most of April traveling for work. My meal plan this week is packed with healthy family meals that will work whatever time we eat – whether it is together or the children first and us later.

M O N D A Y

I maxed out on the English tomatoes that are now in the shops. So I’m making my corn, basil, goats cheese and tomato frittata with rocket (arugula) salad and toasted sourdough with romesco sauce. Leftovers, if there are any, are great for breakfast or packed lunch. Hold onto some of the romesco sauce for an easy dinner on Friday.

Here’s the frittata recipe.

Here’s the romesco recipe.

T U E S D A Y

My freezer is looking a bit bare so I’ll make a big pot of my black bean and sweet potato chilli, we’ll eat some tonight and freeze the rest in small servings for easy dinners in the coming weeks. I’ll serve it with a speedy slaw.

Here’s the chilli recipe

Here’s the slaw recipe.

W E D N E S D A Y

The boys have swimming so they’ll have lentil and tomato soup from the freezer with avo toast. Later on I’ll make harissa salmon with fennel slaw and cous cous, one of the delicious things that I helped Ryan Riley made in his Life Kitchen class last week. I’ll cook extra salmon for lunch on Thursday. Ryan has kindly shared the recipe with me so I’ll add it to my site along with details of how you can support his brilliant project later this week.

Here’s the lentil soup recipe.

T H U R S D A Y

I’ll cut chicken breast into fingers and dip them in egg followed by grated Parmesan, lemon zest and breadcrumbs (from the freezer) before frying them. I’ll roast a pile of baby tomatoes with some broccoli. I’ll also throw some quartered baby potatoes in the oven on a separate tray to cook into wedges. A detailed recipe for this is coming soon.

F R I D A Y

I’m trying a new recipe, cod fillets covered with more of that romesco (see Monday) and breadcrumbs from the freezer then baked and served with hassleback potatoes and broccoli.

S A T U R D A Y

Fish tacos in honour of Cinco De Mayo – a day of  Mexican celebration.

Here are all my taco recipes.

Week 2

It is so gorgeously sunny but after a long, treat-filled weekend we need to re-set our eating a bit so this week I’m sharing some of my favourite recipes that happen to be healthy but work brilliantly for a busy family like ours.

T U E S D A Y

We missed #meatfreemonday so tonight I’m grabbing puy lentil ragu from the freezer to go with pasta and salad. This works perfectly when we’re all eating at different times and is a great recipe to make in bulk and freeze. If you don’t eat pasta, have it with rice and a poached or fried egg for just as dreamy a dinner.

Here’s the recipe.

W E D N E S D A Y

I’m making the crispy skinned salmon with kale, butternut and avocado salad. The boys will have theirs in wholegrain wraps – all the same stuff, one lot of cooking but delivered in a way that they prefer.

Here’s the recipe.

T H U R S D A Y

This flavour and veg-packed Thai turkey stir fry can be ready in less than 20 minutes and re-heated easily. I’ll serve it with brown rice from the freezer or rice noodles. You can watch the cookalong video within the recipe for how to make it.

Here’s the recipe.

F R I D A Y

My baked Spanish cod with crispy potatoes and greens has Friday child-approved fish and chips vibes and will be perfect with a bottle of Spanish white wine.

Here’s the recipe

S A T U R D A Y

We have friends coming for dinner so I’m going to make one of the menus from Diana Henry’s new book How to Eat a Peach. I’ve not read a book in ages that has had me so excited to cook. Her writing is so transporting (is that a word?) anyway, read it and you’ll know what I mean. She is a properly good food writer-  her recipes work and her flavours manage to be both exciting and just what you want to eat. Buy it here in the UK or here in the US.

Week 3

It’s the last week of school before half term so these dinners are all fast and veg-packed. I try and fill us with veg before the hols to balance out what is coming up. Also how is it school holiday time again? I’ve only just finished the washing from Easter. 😩
M O N D A Y

I’m busting out a one-pan favourite – one that I know loads of you make too – my sausage, gnocchi, tomato and broccoli tray bake. We’ll have a green salad with it too and it is the easiest, throw in the oven recipe and loved by everyone who tries it.

Here’s the recipe

T U E S D A Y

We have a day of the triffids situation in our veg patch so I’m hacking a load of chard and spinach down to make a frittata along with frozen peas for sweetness, lemon zest, feta (for saltiness). I might make potato wedges or I might just serve it with toasted sourdough and a tomato salad.

W E D N E S D A Y

My one pan chicken pilaf is made much less of a faff by my using frozen brown rice. This one pan dinner is packed with veg and re-heats really well – perfect for nights when everyone is coming and going.

Here’s the recipe

T H U R S D A Y

Eggplant polpette aka ‘cheesy aubergine balls’ doesn’t really have the same ring to it does it? This meat-free dinner is another hands-off one that hangs around well.

Here’s the recipe

F R I D A Y

I’m taking a meal for 26 people to a house we’re renting for the weekend. I’m still deciding what to take so will share it later in the week.