So what is this all about then? Well, to celebrate the launch of my new book, Dinner, in conjunction with The Irish Times, I've decide to give you a bit of a back-to-school work sheet on how you might attempt to conquer and divide the chores that go into a week's worth of recipes (or eight days – Sunday to Sunday).
My plan might seem far too fancy and structured for some, but others might be utterly relieved to think of a week with daily prep on it, which hopefully makes the whole week seem more manageable.
If I’m completely honest, I would never eat this well during the week. It’s all a little more straggly than that. But certain elements, I absolutely do try to do each week and it really does help.
I usually roast a chicken, sometimes two. Again, it’s a laziness thing. Our family dinner could be anything from four to six stragglers needing food. The second chicken means I have something to serve up as some sort of peace offering to protein hungry folks over the next day or two, when I may well be working late.
It can get chucked into a big salad – which my husband is quite good at making – and for the little one, she will eat cold sliced chicken with half an avocado, some cherry tomatoes and anything else that might be lurking in the fridge.
It doesn’t take long to chop up a few broccoli florets, dunk them into boiling water for a minute or two, then drain and top with a knob of butter. Leftover broccoli is brilliant to use up in a salad or even the frittata that usually gets made each week in my house. The frittata is large enough to do us for two nights, plus a nibble for lunch. I would supplement it with a nice salad – and if you chuck enough bits and bobs into it – including any leftover broccoli from the night before, then you don’t need to fret too much about what it has to go with. I like any kind of fish bake and this salmon and leek one does us nicely. There are always peas in my freezer for just this type of supper, which is very quick to make and cook.
I am a big fan of Puy lentils and I have been learning recently about the need to soak legumes and grains more than I had previously thought necessary. For Puy lentils, a few hours in slightly acidic water is enough to neutralize phytic acid and make them more digestible. So I suggest soaking them on the morning you want to use them, rather than overnight.
If the thought of charring and peeling roast peppers does not appeal, then buy a jar of roasted red ones. Or even substitute some sundried tomatoes. Anything to give the salad a little sharpness and tang. Doubtful that your children will eat the goat’s cheese and spinach? Then you can always add a grilled rasher or sausage to theirs – and add a few chopped carrots to the lentils to bulk it out with more vegetables. Really, anything goes as far as I am concerned.
Getting a head start on a tagine is a great idea. You will be ever so grateful the next night. And then it’s back to a little simplicity on Friday, as well as some fun and more lavish dishes at the weekend.
Food cooked and styled by Domini Kemp and Gillian Fallon.
Special Offer for Irish Times readers
Buy Dinner, by Domini Kemp (Gill & Macmillan), for €18 (plus free p&p within Ireland). Usual price €24.99. To order tel: 01-500 9570 and quote ITGM or order online from The Irish Times online bookshop. Offer ends October 31st, 2014
