Weekly Meal Re-cap {Week 4}

It’s been a week of mistakes and some set-backs.  I managed to make a mistake ordering from Riverford and instead of ordering 2 x 2litres of milk ordered 2 x 1l, so managed to get much less milk than usual.  On top of that we had one of my elder sons staying for the week, which (due to lack of planning on my part as I didn’t know he was coming till the last minute) led to a bit of to-ing and fro-ing from supermarkets, which I’d’ve preferred to avoid, but never mind.

J (my partner) continues to buy non-organic pasta, even though I’ve asked a few times that he remember to get organic.  I very rarely get to the shops and it can be hard sometimes, because he generally wants to buy the cheapest.

The chickens have also gone off lay again, so have ended up buying some eggs because breakfast is rather difficult without them!

Where items are in italics they are either grains or other items I didn’t eat.  Items are organic unless specified

Riverford Organic Farms:

  • Large vegbox with meat: potatoes (Valor) UK, carrots UK, broccoli ES/IT, leeks UK, beetroot UK, swede UK, black kale UK,  courgettes IT, mushrooms UK, shallots NL, sweet potatoes ES, vine cherry tomatoes 250g ES, lamb leg joint 1kg,  beef frying steak (8) 600g, pork mince 500g £49.60
  • Whole milk 21l x2: £2.10
  • Yeo Valley fruity favourites 4x120g: £1.75
  • English apples 1.5kg: £5.45
  • Unsmoked streaky bacon 200g: £4.15

Total: £64.70


  • Clipper teabags: £2.00
  • Cheddar: £2.49
  • Butter x3: £5.10
  • Milk 2l: £1.84
  • Tomatoes (were reduced): £1.05
  • Mornflake oats: £1.99
  • 6 Eggs: £2.10
  • Pasta (not organic): £1.35
  • Grapes (not organic – reduced): £0.65
  • Bananas (not organic – reduced): £0.68
  • Cauliflower (not organic – reduced): £0.55
  • Dried coriander leaf (not organic): £1.50
  • 4 x tinned tomatoes (not organic): £2.24
  • Golden granulated sugar (not organic): £1.26

Total: £24.80


  • Dove’s Farm Malthouse bread flour x2: £3.40
  • Milk 2l: £1.98

Total:  £5.38


  • Red cabbage: £1.67
  • Potatoes 1.5kg: £1.50
  • Eggs x6: £2.00
  • Yeo Valley Creme fraiche 200g: £0.95

Total: £6.12


Total for the week: £101.00

So far, £361.84 has been spent and averaged out, the cost per week is: £90.46

What we made with it:


  • Breakfast: porridge
  • Packed Lunch: Cheese sandwich; parsnip muffin; apple
  • Lunch: Noodles with veg
  • Dinner:  Coconut pork and beetroot; quinoakale and flatbreads


  • Breakfast: porridge
  • Packed Lunch: Leftover coconut pork and beetroot in a wrap; fruit yoghurt; apple
  • Lunch: Cheese sandwiches
  • Dinner: I was out for dinner and ate with a friend (who made a lovely kedgeree, so I broke my no grain rule).  Everyone else had pasta made by J.

Persian inspired pot roast lamb


  • Breakfast: porridge
  • Packed Lunch: Cheese sandwich; fruit yoghurt; apple
  • Lunch: Pea and bacon soup with polenta slices
  • Dinner: Persian-inspired lamb stew with garlic, lemon and coriander cauliflower ‘rice’; black kale.

NB: Nin made a dried fruit baked custard for breakfast the next day and the lamb bone went back into the slow cooker to make stock for lamb and fennel soup for a few day’s time.


Lamb stock from the remnants of the stew


  • Breakfast:  Fig clafoutis
  • Packed Lunch: Pasta salad; fruit yoghurt; apple
  • Lunch: Pea and bacon soup
  • Dinner: Beef stirfry (with broccoli and carrot) with egg-fried cauliflower ‘rice’


  • Breakfast: Fig clafoutis or porridge
  • Lunch: children were out, soup for anyone else.
  • Dinner: Mushroom pizza and three cheese pizza with chipped pototoes and salad. I had various veg with potatoes in a tomato sauce with the potatoes and salad.

NB: Usually I wouldn’t make ‘regular’ pizza, however, our weighing scales are playing up and when I went to make bread for J, the weights were obviously out in the mixer after mixing and so I reserved to make into pizza bases (as it clearly wasn’t going to rise for any sort of decent bread.  The solution for me was to use some of the tomato topping to add to cooked veg.


  • Breakfast: porridge
  • Lunch: Fennel and lamb soup
  • Dinner: Slow-cooker pulled pork (last of the bulk-buy of pork we made a while ago) with home-made coleslaw and chips

NB: The Asda shop is responsible for the cabbage and eggs to make coleslaw with and potatoes for chips.


  • Breakfast: porridge
  • Lunch: Egg Salad
  • Dinner: Barbecue pork casserole (using the rest of the previous day’s cooked pork and the liquid reduced, fat skimmed off and added to chicken stock plus veg) with rice and steamed broccoli.


This week was rather all over the place.  Next week I have already planned for veg to juice so that I actually get some breakfast in the morning.  I also want to get better organised with lunches, as it’s another meal I often skip (and yes, I know that’s not good) and I’d like to move away from the reliance on pasta for a quick meal for the children as I don’t think it’s ideal.

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