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Winter's Finale

Compared to the average UK diet, eating this weekly menu means you will:

  • Save around 31.06 kg CO2e per person.
  • Thats equivalent to the emissions produced driving 256.7km in a modern car.

Shopping List

Ingredient Amount
Carlin Peas 150 g (dry)
Carrot 3 Large
Celeriac 1 1/2 Small
Chestnut Mushroom 450 g
Chickpea 150 g (dry)
Chicory 3 Heads
Couscous 150 g
Dried Porcini Mushrooms 30 g
Dried Raisins 45 g
Fresh Coriander 25 g (1 small bunch)
Fresh Parsely 25 g (1 small bunch)
Fresh Thyme 30 g (1 small bunch)
Garlic 11 Cloves
Lemon 2 Lemons
Onion 4 Large, 1 Small
Parsley 30 g
Pine Nut 45 g
Potato 3 Small
Pumpkin Seeds 30 g
Purple Sprouting Brocolli 600 g
Puy Lentils 450 g (dry)
Sage 25 g (1 small bunch)
Savoy Cabbage 1.2 kg
Turnip 1 1/2 kg
Vegetable Stock 750 ml
White Crusty Bread 150 g
Wholewheat Fusilli 300 g

Store Cupboard

Ingredient Amount
Dijon Mustard 3 Tablespoons
Fennel Seeds 1 1/2 Teaspoons
Ground Cinamon 1 1/2 Teaspoons
Ground Coriander 3 Teaspoons
Ground Cumin 1 1/2 Teaspoons
Ground Ginger 1 1/2 Teaspoons
Olive Oil 215 ml
Sunflower Oil 4 1/2 Tablespoons
Chilli Flakes 1 1/2 Tablespoons
Vegetable Stock Enough for 1 1/2 Litres

Plan

The above ingredients are designed to be enough to get 3 meals for 2 people from each of the recipes. The ingredients should get you:

Day Lunch Dinner
Sunday Spiced Turnips Couscous
Monday Leftover Couscous Mushroom Soup
Tuesday Leftover Soup Savoy Cabbage Fusilli
Wednesday Leftover Couscous Leftover Soup
Thursday Leftover Fusilli Broccoli Salad
Friday Leftover Fusilli Leftover Salad
Saturday Leftover Salad Out
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