YOUR 7 DAY MEAL PLANNER!

Save time and money with delicious dinners that make the most of leftovers and your store cupboard

- JESS MEYER

Monday

Pesto chicken and garlic roasties 

SERVES 4 

Throw everything in one tray for an easy weeknight roast.

YOU WILL NEED 

750g baby new potatoes, scrubbed (see tip on cooking extra, below right) 2 courgettes, sliced 1 red pepper, deseeded and cut into 8 2 garlic cloves, crushed 150ml chicken stock 2tbsp olive oil 4tsp pesto 4 chicken legs (see tip, right) 2tsp chicken seasoning Few sprigs of rosemary

HOW TO DO IT

1 Heat the oven to 180C Fan/Gas 6. Put the new potatoes, courgettes, pepper and garlic in a large roasting tin and season with some salt. Pour in the stock and drizzle over 1tbsp of the oil.

2 Spread the pesto between the chicken flesh and skin, and arrange on top of the vegetables. 

3 Sprinkle over the seasoning and rosemary and drizzle with remaining oil. Roast for 20 mins, turn the veg, then roast for 20 mins more until the chicken is cooked and the potatoes are golden.

Tuesday

Cheat’s fishcakes 

SERVES 4 Tinned fish and leftover roasties make quick work of these healthy patties.

YOU WILL NEED

700g leftover roast potato (from Monday), mashed 320g tin tuna (or other fish), drained and flaked 1 bunch of spring onions, chopped Zest of 1 lemon, plus a squeeze of lemon juice, and wedges, to serve 60g rocket, ½ roughly chopped 2tbsp capers, rinsed and chopped 1tbsp mayonnaise 1tbsp plain flour 200g green beans, trimmed 300g frozen peas, defrosted 3-4tbsp vegetable oil, for frying