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[\/vc_column_text][vc_single_image image=”16803″ img_size=”1024×512″ onclick=”custom_link”][vc_column_text]On the meal plan this week, we have a haddock frittata.\u00a0 Did you know that Haddock is one of the most popular fish used in British fish and chips?\u00a0 Instead of serving with chips, I have chosen to combine haddock with spinach in an Italian style frittata for a nice healthy start to the week.[\/vc_column_text][vc_column_text]<\/p>\n
[\/vc_column_text][vc_single_image image=”16805″ img_size=”1024×512″ onclick=”custom_link”][vc_column_text]Next up is a chickpea and potato curry, which is super easy to make and has loads of flavor from the spices.\u00a0 I like things hot so have included chili powder in the ingredients.\u00a0 If you\u2019re not keen on hot food, then you can either replace it with paprika or remove entirely.[\/vc_column_text][vc_column_text]<\/p>\n
[\/vc_column_text][vc_single_image image=”16807″ img_size=”1024×512″ onclick=”custom_link”][vc_column_text]Wednesday\u2019s meal is a cabbage soup, a perfect winter warmer for a cold January weeknight.\u00a0 Feel free to use any leftover savoy cabbage you have from the salmon stuffed cabbage recipe.[\/vc_column_text][vc_column_text]<\/p>\n
[\/vc_column_text][vc_single_image image=”16809″ img_size=”1024×512″ onclick=”custom_link”][vc_column_text]Then I\u2019ve included the weekly pasta dish and this week it\u2019s mushroom tagliatelles.\u00a0 Amanda loves cheese and especially strong cheese, so I used Roquefort, which is a strong blue cheese but if you\u2019re not overly keen on strong cheese, feel free to swap it for something milder like gorgonzola.[\/vc_column_text][vc_column_text]<\/p>\n
[\/vc_column_text][vc_single_image image=”16811″ img_size=”1024×512″ onclick=”custom_link”][vc_column_text]To end the week, I\u2019m taking you on a trip to Morocco with my chicken, lemon and olive tajine.\u00a0 This is a dish that I cook time and time again.\u00a0 I love the full-on flavor that comes from the acidity of the confit lemons and the green olives and have fond memories of eating this tajine in a rooftop restaurant in Marrakech when Amanda and I visited for a long weekend.\u00a0 Hope you enjoy it too.[\/vc_column_text][vc_cta h2=”” add_button=”bottom” btn_title=”Subscribe” btn_color=”warning” btn_align=”center” btn_link=”url:https%3A%2F%2Fwww.bonapp.menu%2Fadmin-ace%2Fpublic-tarifs.php%3Flangue%3DEN|||”]<\/p>\n