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So what is on the menu this week? (w/c 17.11.25)

This week’s menu is a good one — it’s all about saving time and money without skimping on flavour. You’ll be using clever ingredient swaps between dishes, and there’s even one meal that makes two portions — perfect for those nights when you’re too busy (or just too tired) to cook. Simply heat it up and you’re good to go!

From cosy (and carby) home comforts to Greek-inspired flavours and Italian favourites, this week’s lineup has something for everyone. Each recipe can be easily adapted for different dietary needs — whether you’re vegetarian, gluten-free, or dairy-free — while still delivering big on taste.

So what needs to be on your shopping list?

It’s really that simple this week for dinner! Nip down to your local supermarket for these few bits and you’ll be equipped for Monday through to Friday🗓️

I’m no chef, but I do love cooking – so here’s what I would do with these ingredients:

BBQ Chicken Flatbread🍕

Serves 1

Simply:

1. Preheat your oven to 180°C (fan).
2. Take your flatbread and spread your preferred amount of BBQ sauce across the base.
3. Pop it in the oven for a couple of minutes to warm through while you prep your toppings.
4. Peel and finely slice your mushrooms, then chop your pre-cooked chicken.
5. Carefully remove the flatbread from the oven and scatter your mushrooms on top. Bake for 10 minutes.
6. Take it out, add your chicken and sweetcorn, then return it to the oven for another 5 minutes.
7. Finally, top with grated cheese and bake for 5–10 minutes, depending on how golden you want it.

And voilà — dinner is served! Delicious, quick, and ridiculously easy.

Hunter’s Chicken Loaded Wedges🥔

Serves 1

Easy As:

1. Preheat your oven or air fryer to 200°C (fan).
2. Chop your chosen potato into wedges, toss them with a little oil, salt, and pepper, and pop them in to cook.
3. While they’re crisping up, prep your toppings:
   • Fry your bacon until golden, then remove and finely chop.
   • Slice your pre-cooked chicken.
4. Once your potato wedges are nice and crispy, tip them into a bowl.
5. Top with your chicken, bacon, cheese, and a drizzle of BBQ sauce.

And that’s literally it — comfort food with zero effort.

Creamy Mushroom and Bacon Pasta🍝

Serves 2

Here’s How:

1. Pop your pasta and water into a saucepan and bring it to the boil.
2. Fry up your bacon until crispy. Remove from the pan and chop it into small pieces.
3. Peel and finely slice your remaining mushrooms.
4. In the same pan you used for the bacon (extra flavour, less washing up), add a little oil along with your garlic, mushrooms, and peas.
5. Once everything has cooked down, drain your pasta.
6. Add the pasta and chopped bacon back into the pan and give everything a good mix.
7. Now add your crème fraîche.
   • The amount is totally up to you — if you like it super creamy, go wild.
8. Stir thoroughly and serve.

And don’t forget to pop one portion in the fridge for that night when you have zero energy left to be a MasterChef.

Gyros and Homemade Chips🫓

Serves 1

Steps:

1. Preheat your oven to 180°C.
2. Chop your potatoes into wedges and pop them into the oven or air fryer with a little oil, salt, and pepper.
3. Grab your flatbread.
   • Top Tip: If you’ve got any leftover garlic, spread a thin layer over the base.
4. Pop the flatbread in the oven for about 15 minutes to warm through.
5. While it’s heating, chop your cucumber, slice any leftover chicken, and grab your sweetcorn.
6. Take your flatbread out and layer on your tzatziki, chicken, cucumber, and sweetcorn.
   • Top Tip: If you have sweet chilli sauce lurking in the cupboard, give it a drizzle on top.
7. Remove your chips, plate everything up, and enjoy.

A delicious taste of Greece — as easy as that.

✨And that’s a wrap on this week’s menu!

Is that the perfect week or what? Dinner inspiration: officially sorted.🙌🏻

Remember — every recipe can be easily made meat-free, gluten-free, or dairy-free, depending on what works for you.

I’d love to know what you think!
Did you try any of these meals? What worked, what did you tweak, and what will you make again?

And if there are any ingredients or dishes you’d love to see in a future week of inspo, drop me a comment or message — I’m always up for new ideas!💬🍽️