Weekly Meal Planner: Meat
Family friendly

Weekly Meal Planner: Meaty menu

Weekly meal planners help prevent impulse purchases, so save you precious pennies. But maybe even more importantly they take the stress out of that never ending question – ‘What’s for dinner?!’ 

This week in our weekly meal planner, meat is on the menu. We gather some meaty recipes that include pork, chicken, beef and fish. The whole family will enjoy these wonderful dishes.

Monday: Pork, fennel and sweet potato stew

  • 2 tbsp olive oil
  • 450g boneless pork shoulder, cut into 4cm chunks
  • 1 tbsp fennel seeds, crushed
  • Salt and black pepper
  • 2 garlic cloves, crushed
  • 1.5l chicken stock
  • 6 fresh thyme sprigs
  • 2 large sweet potatoes, cut into two-inch pieces
  • 2 small fennel bulbs, chopped
To serve:
  • Thyme leaves, chopped
  • Fennel fronds, chopped
  • Crusty bread

Weekly Meal Planner: Meat

Pork, fennel and sweet potato stew – recipe in full

Tuesday: Chicken paprikash

  • 1 tbsp olive oil
  • 2 chicken fillets, sliced into strips
  • Salt and black pepper
  • 1 red pepper, deseeded and sliced
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • 2 tbsp smoked paprika
  • 3 tbsp flour
  • 2 tbsp tomato purée
  • 360ml chicken stock
  • 1 x 400g tin of chopped tomatoes
  • 1 x 400g tin of chickpeas
  • 120g sour cream
To serve:
  • Fresh parsley, chopped
  • Rice, mash or tagliatelle

Weekly Meal Planner: Meat

Chicken paprikash – recipe in full

Wednesday: Korean beef stew

  • 5 tbsp sesame oil
  • 8-10 garlic cloves, sliced
  • 1 red onion, finely chopped
  • 1kg beef brisket or chuck, cut into 5cm chunks
  • 120ml soy sauce
  • 950ml beef stock
  • 1 piece of star anise (optional)
  • 65g brown sugar
  • 4 tbsp toasted sesame seeds
  • 1 leek, washed, trimmed and sliced
  • 1 tsp cayenne pepper
  • 1 tsp fish sauce
  • Black pepper
To serve:
  • Spring onions, sliced
  • Chillies, sliced
  • Rice

Weekly Meal Planner: Meat

Korean beef stew – recipe in full

Thursday: Cheesy fish pie

  • Olive oil, for greasing
  • 1kg potatoes, peeled and roughly chopped
  • Salt and black pepper
  • 200g salmon
  • 200g white  fish, such as hake, haddock, pollock or coley
  • 200ml milk
  • 80g butter
  • 50ml cream
  • 1 tsp Dijon mustard
  • 200g frozen peas, thawed
  • 120g Cheddar, grated

Weekly Meal Planner: Meat

Cheesy fish pie – recipe in full

NEW! Friday: Spiced braised leg of lamb

Serves 8-10

“This is an unusual recipe, in that some of the spices are ground and some are left whole. Buy the best-quality curry powder or make your own for even better results. Ask your butcher to remove the aitch bone from the leg of lamb, as this will make carving easier for you when the meat is cooked.”

This recipe first appeared in Easy Food magazine.

  • 2 tbsp extra-virgin olive oil
  • 1 x 3.5kg leg of lamb, aitch bone removed
  • Sea salt and freshly ground black pepper
  • 425ml chicken stock
  • 2 tbsp chopped fresh coriander

For the spice mix:

  • 4 garlic cloves, peeled and finely chopped
  • 1 dessertspoon chopped fresh rosemary
  • 1 tbsp fresh thyme leaves
  • 3 tsp cumin seeds, left whole
  • 2 tsp best-quality or homemade curry powder
  • 1½ tsp cumin seeds, lightly roasted and ground
  • 1 tsp coriander seeds, left whole
  • ½ tsp coriander seeds, lightly roasted and ground

To serve:

  • Mashed potatoes
  • Lemon wedges
  • Fresh coriander leaves

Weekly Meal Planner: Meat

1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Combine the garlic, herbs and spices in a bowl.

2. Heat the olive oil in a heavy-bottomed casserole set over a moderate heat and gently brown the meat on all sides, turning it several times to achieve an even result. If you don’t have a casserole big enough to hold the leg of lamb, you can use a deep, heavy roasting tray instead. Browning the meat will take 10–15 minutes, so be patient with it, turning the meat to and fro as necessary. When the meat is browned, discard the oil and any fat that has rendered out of the lamb. Season the meat with salt and pepper and cover with the spice mixture. Some of it will fall off the lamb, but that’s fine. Pour the stock into the casserole, avoiding the herb crust so that it doesn’t get washed off the surface of the lamb.

3. Place a tight-fitting lid on the casserole, or if using a roasting tray, cover the lamb with a sheet of greaseproof paper and tightly seal the entire tray with foil. Transfer to the oven and cook for 1½ hours. When the lamb is cooked, remove it from the oven and reduce the temperature to 100°C/80˚C fan/gas mark ¼. Place the meat on a serving dish and keep warm in the oven.

4. Degrease the cooking liquid by carefully spooning off any excess fat and return it to the saucepan. Discard the fat. Scrape about half of the spice mixture off the meat into the liquid. Simmer to thicken the juices just slightly and to strengthen the flavour. Taste and correct the seasoning, then stir the chopped coriander into the gravy.

5. Carve the lamb into slices and serve with mashed potatoes, lemon wedges and a few whole coriander leaves and a sauceboat of gravy to pass around at the table.

Per Serving: 550 kcals, 22.7g fat (7.3g saturated), 3.9g carbs, 0.3g sugars, 79g protein, 2.2g fibre, 0.340g sodium

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