Slow Roasted Tomato Garlic and Aubergine Pasta

Sweet Potato Stuffed with Chickpea Aubergine Curry

Fried Halloumi Salad with Fennel Quinoa and a Roasted Garlic Dressing

The Big Vegetarian Batch Cooking One

We’ve taken even more faff out of your weeknight meals by prepping a load of the main ingredients in one go and using them over the course of 3 meals. Even better - these are all ready in under 30 minutes so there's no excuse!

Ingredients

Makes 3 dinners, each serving 4

Roasting up a load of veggies at the weekend will save you heaps of time during the week. Have a go at this batch cooking meal plan to find out the power of meal prepping.

2kg Cherry Tomatoes

6 Aubergines

160g Parmesan

Big Bunch of Parsley (100g)

2 Blocks of Halloumi

4 x 250g Quinoa Pouches

500g Linguine

4 Sweet Potatoes

1 Jar of Madras Curry Paste

3 Bulbs of Garlic

4 Lemons

4 Fennel Bulbs

350g Greek Yoghurt

Big Bunch of Coriander

3 x 400g Tins of Chickpeas

50g Capers

The Recipes

Batch Prep Roasted Vegetables

Cook up a big batch of roasted vegetables and you'll never be far away from a quick and easy dinner. Perfect for a Sunday afternoon.

See recipe

Slow Roasted Tomato, Garlic & Aubergine Pasta

Weeknight dinners don't get better than this. Slow-roasted tomatoes, garlic, and aubergine are a killer combination.

See recipe

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Chickpea Aubergine Curry Stuffed Sweet Potato

Sweet Potato Stuffed with Chickpea & Aubergine Curry

Sweet potatoes are a weekly essential. We love filling ours with a spicy chickpea and aubergine curry.

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Fried Halloumi Salad With Fennel, Quinoa & Roasted Garlic Dressing

We love halloumi. Salty, squeaky, and great in a salad. We've thrown in some quinoa and fennel for a mega dinner.

See recipe

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