Have you ever had that feeling when you’re craving a meal from a steakhouse but can’t be bothered to get ready and go there? Well, for those occasions, there are delivery services, but a good steakhouse meal should be served immediately, piping hot, and it might lose some of its delicious qualities during a long delivery process. That’s how this recipe was created: it’s simple enough for a weeknight but tastes like a meal from a good steakhouse. All in all, it will take you less than an hour to make, with the longest part being the time it takes for the potatoes to bake in the oven. Preparing the steak and garlic butter would take just a quarter of an hour.

Let me know how it goes, and whether this recipe delivers a steakhouse vibe to your home dining experience.

Lots of love,

Sophie xx

Ingredients:

For the potatoes:

• 1 lb (450g) potatoes

• 2 ½ tablespoons butter

• ½ teaspoon paprika

• ½ teaspoon garlic powder

• ¼ teaspoon onion powder

• ½ teaspoon sea salt, or to taste

• Black pepper, to taste

For the steak bites:

• 1 lb (450g) steak, such as ribeye, sirloin, or New York strip

• 1 - 1 ½ teaspoons steak seasoning

• 1 tablespoon butter, for searing

For the garlic butter finish:

• 4 tablespoons butter

• 3 garlic cloves, minced

• 2 tablespoons fresh parsley, chopped

• 1–2 tablespoons grated Parmesan (optional)

• A small squeeze of lemon juice (optional)

• Extra black pepper, to finish

Kitchen utensils: a large frying pan, a baking sheet, a spatula or kitchen tweezers, a chopping board, a knife, a kitchen roll.

Method:

1. Preheat the oven to 220°C/425°F.

2. Cut 1 lb (450 g) of potatoes into bite-sized pieces and transfer them to a baking sheet.

3. Melt 2½ tablespoons of butter and pour it over the potatoes. Season with ½ teaspoon of paprika, garlic powder, black pepper and salt, and ¼ teaspoon of onion powder. Toss well to ensure the potatoes are evenly coated.

4. Roast for 30–35 minutes, turning once halfway through, until the potatoes are golden and crispy on the outside and tender on the inside. Check they are ready by piercing them with the tip of a knife – it should go in and out easily.

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If you love stews but don’t have the time (or patience) to wait 2–3 hours for the meat to braise properly, check out this gorgeous recipe! You can prepare the stew from scratch and have it ready to serve in less than an hour. The secret is to use minced beef instead of tougher cuts of meat, which can be difficult to cook properly if you don’t allow them enough time to slow cook in the oven. So, whether you’re in a rush because your guests are knocking at the door or you’re craving some stew yourself, don’t hesitate to try the method below.

I am especially excited about this recipe, as stews with potatoes were often on the menu when I was a child. Though they were often meat preserves, which were affordable and quick to cook. Nutritionally, they weren’t as good as fresh meat, of course, but when served with potatoes, the dish had a distinctive, special taste that I’ve been trying to replicate. This recipe is one of my attempts, and I hope you enjoy it.

Have a beautiful week!

Lots of love,

Sophie xx

Ingredients:

• 1 lb (450 g) ground beef

• 2 tablespoons butter or olive oil

• 1 medium onion

• 2 cloves garlic

• 1 tablespoon tomato paste

• 2 medium carrots, sliced

• 4 medium potatoes

• 1 tablespoon all-purpose flour

• 4 cups (960ml) beef broth

• 1 teaspoon Worcestershire sauce — optional, but adds depth

• 1 bay leaf

• ½ teaspoon dried thyme or a few fresh thyme sprigs

• ½ teaspoon salt, or to taste

• ½ teaspoon black pepper

• 1–2 tablespoons fresh parsley

Kitchen utensils: a Dutch oven or a large pot with a lid, a chopping board, a knife, a spatula or a wooden spoon.

Method:

1. Melt 2 tablespoons of butter or heat up olive oil in a large pot or Dutch oven over a medium-high heat.

2. Add 1 lb (450g) of ground beef. Leave it to sit for a minute or two before breaking it up into chunks with a wooden spoon or spatula. Cook until the beef is deeply browned to give the stew a richer flavor.

3. Chop 1 onion and add it to the beef. Cook for 4–5 minutes until softened.

4. Mince 2 garlic cloves and add them to the mixture. Cook for 30 seconds, just until fragrant.

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What could be better than cold, crisp romaine salad leaves with a hint of lemon juice, finely grated Parmesan cheese and freshly ground black pepper? It’s the perfect accompaniment to just about any meal, or even on its own.

This is perhaps the easiest recipe on my blog and takes just 5 minutes to prepare. Yet it’s elegant, vibrant and delicious.

Enjoy!

Love, Sophie xx

Ingredients:

(serves 3-4)

• 1 pack, about 200–250 g / 7–9 oz Organic romaine lettuce

• 1/4 lemon

• 2 tbsp / 30 ml Extra virgin olive oil

• 20–30 g (¼ - ⅓ cup) Parmesan cheese, finely grated

• Salt and Freshly ground black pepper to taste, about 1/4 tsp

Kitchen utensils: a chopping board and a knife, a large salad bowl, salad tongs.

Method:

1. Make sure you wash and dry the romaine lettuce very well. Tear or chop it into bite-sized pieces and place them in a large bowl.

2. Squeeze the juice from a quarter of a lemon directly over the lettuce.

3. Drizzle with olive oil, then add 20–30 g (¼–⅓ cup) of grated Parmesan, salt and freshly ground black pepper.

4. Toss gently with your hands or salad tongs until every leaf is lightly coated and glossy. Taste and adjust with a little more Parmesan, pepper or lemon juice if needed.

5. Serve immediately while the romaine lettuce is cold and crisp.

🖨️ Printable recipe (PDF):

Quick Romaine Lettuce Salad With Parmesan

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Notes:

To enhance the flavor, decorate the salad with sprigs of fresh, aromatic herbs such as parsley, basil, coriander, thyme, and tarragon, as well as edible flowers like dahlias, honeysuckle, nasturtiums, pansies, rose petals, and scented geraniums.

To keep your salad leaves fresh and crisp for longer in the fridge, sprinkle them with a splash of water and store them in an airtight container or zip-lock bag.

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Substitutions:

Romaine lettuce: Other salad leaves would work just as well, such as rocket, watercress, Little Gem and iceberg lettuce.

Lemon: Use balsamic, apple cider or white wine vinegar instead.

Parmesan / Vegan / Lactose-free: Finely grated pecorino, grana padano or aged asiago would be perfect. For a vegan, lactose-free alternative, try blending together 3/4 of a cup (100 g) of dry cashews, 3 tablespoons of nutritional yeast, 1/4 of a tablespoon of garlic powder and 1/4 of a tablespoon of salt. Blend until very smooth and use as you would Parmesan.

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Watch How To Make It:

This salad is the perfect quick side dish, featured in my latest full meal video. You can watch the whole dinner come together below, or jump straight to 3:13 for the salad instructions.

Here is the recipe for a tortilla wrap filled with pre-cooked minced beef and melted Gouda cheese. If you’ve been reading my blog, you might have realized that the combination of melted cheese and meat is a favorite of my family, especially my sons and me.

These wraps take about 20 minutes to make in total and are perfect for snacks, lunches, dinners and parties, particularly children’s birthdays. You can replace the mince with steak that has been prepared on the barbecue and then sliced. You can also add some vegetables, such as roasted peppers, tomatoes and aubergines. For extra flavor, try pickles and marinated pearl onions, as well as different herbs such as basil, coriander and thyme.

I hope the wraps will be to your liking!

Lots of love,

Sophie xx

Ingredients:

• 2 large burrito-size flour tortillas

• 2 regular-size flour tortillas

• 1 lb (450 g) ground beef

• 1 small shallot

• 2 garlic cloves

• Fresh parsley, chopped

• 1 cup (120 g) Gouda cheese, shredded or sliced

• 1 tbsp butter

• Salt and black pepper to taste

Kitchen utensils: two frying pans, a chopping board and a knife, a spatula or a wooden spoon, a cheese grater.

Method:

1. Melt 1 tablespoon of butter in a frying pan over a medium heat.

2. Finely chop or mince 2 garlic cloves. Add them to the pan and cook for about half a minute, just until they are fragrant.

3. Finely dice 1 small shallot and add it to the garlic. Cook for 1–2 minutes until softened.

4. Add 1 lb (450 g) of minced beef, season with salt and black pepper, and cook for about 5–7 minutes, breaking it up with a spatula or wooden spoon. The mince should be cooked through and lightly browned.

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This recipe was inspired by Turkish oturtma and Greek moussaka, which are similar to shepherd’s pie in that they have layers of potatoes, braised meat and cheese. The method is very straightforward and the cooking time is minimal, yet the result is a perfect comfort bake for the whole family to enjoy. It is also ideal for preparing in advance and freezing.

You can also swap the ingredients: for example, use leftover ragout sauce instead of chicken, or baked bell peppers with basil for a vegetarian option. The mash can be made with sweet potatoes, butternut squash and/or parsnips instead of potatoes. Jump to the “Notes” section for more ideas!

Enjoy your week!

Lots of love,

Sophie xx

Ingredients:

(serves 6)

For the Chicken Filling:

• 1.3 lb (600 g) chicken breast or thighs, diced

• 1 medium onion

• 1 green pepper

• 1 red bell pepper

• 1 tbsp tomato paste

• 2 tbsp butter

Seasonings:

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp paprika

• 1/2 tsp garlic powder

• 1/2 tsp dried oregano

• Pinch chili flakes (optional)

For the Mashed Potatoes:

• 4–5 medium Yukon Gold potatoes (about 2 lb / 900 g)

• 2 tbsp butter, melted

• Salt, to taste

• Black pepper, to taste

• Tiny pinch nutmeg

• 1 small garlic clove

• 1/3 cup (35 g) shredded Gruyère

For the Cheese Topping:

• 1/3 cup (35 g) shredded Mozzarella

• 1/3 cup (35 g) shredded Gruyère

• Small pieces of butter for the top (optional, but delicious)

Kitchen utensils: a saucepan for potatoes; a chopping board and a knife; a large skillet; a baking dish; a spatula; a potato masher.

Method:

1. Preheat the oven to 190°C (375°F).

2. Peel and roughly chop 4–5 medium potatoes into cubes. Place the potatoes in a saucepan of salted water and boil for 15–18 minutes or until they are tender when pierced with a fork. Drain thoroughly while still hot.

3. Add 2 tablespoons of butter, 1 finely grated garlic clove, 1/3 cup (35 g) of shredded Gruyère cheese, salt, black pepper and a pinch of nutmeg. Mash immediately until creamy and smooth. Set aside.

4. Melt 2 tablespoons of butter in a large skillet over a medium-high heat.

5. Cut 1.3 lb (600 g) of chicken breast or thighs into bite-sized cubes.

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Once, while flying between Paris and Barcelona, I came across an in-flight magazine about Catalonia. One of the recipes mentioned in the description of the local cuisine surprised me so much that I still remember it many years later: rabbit and squid paella. I took a photo of the recipe, but I never dared to cook it. However, that’s when my interest in surf and turf combinations began.

This one-pot shrimp and sausage orzo doesn’t go to such extremes, but it’s a great example of how you can combine seafood and meat in one dish. It isn’t a paella, even though my sons like to call orzo “rice pasta”. Despite its restaurant-level appearance, it’s relatively straightforward to cook if you follow the step-by-step instructions. Check the notes for more surf and turf combinations that you can try using the same delicious method.

Lots of love, Sophie xx

Ingredients:

(Serves 4)

• 8 oz (225 g) orzo pasta

• 1 lb (450 g) shrimp, peeled & deveined

• 8–10 oz (220 g) smoked sausage (andouille or kielbasa)

• 2 tbsp butter (divided)

• 3 cloves garlic

• ½ cup (30 g) sun-dried tomatoes (in oil)

• 2 cups (480 ml) chicken broth

• ¾ cup (180 ml) heavy cream

• ½ cup (50g) grated parmesan cheese

• 2 cups (60g) fresh spinach (or kale)

• 1 tsp Cajun seasoning (or more to taste)

• ½ tsp paprika (smoked preferred)

• Juice of ½ lemon

• Parsley or chives for garnish (optional)

Kitchen utensils: a large frying pan with high sides, a chopping board, a knife, a wooden spoon or a spatula, a cheese grater.

Method:

1. Warm up a large frying pan over a medium heat.

2. Slice 8–10 oz (220 g) of smoked sausage.

3. Add 1 tablespoon of butter to the pan and fry the sausages on both sides until browned (about 2 minutes each side). Remove and set aside.

4. Cook 1 lb (450 g) of shrimp in the same frying pan for 1–2 minutes on each side until pink. Season with ½ teaspoon of Cajun seasoning and set aside.

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As I may have mentioned in previous letters, British meat pies have a peculiar history. Centuries ago, when meat was more expensive than seafood, beef pies were bulked up with oysters to make them more nutritious. You can still find beef and oyster pies in some UK restaurants, and they’re delicious, even though the combination sounds quite unconventional.

Today, however, we won’t go to such extremes! With the addition of peas and a blend of spices, this pot pie is quick and easy to cook. Rather than braising the meat, which usually takes several hours, we will use minced beef to speed up the process. This pie is ideal for freezing and is also a good idea if you’re expecting guests – you can bake it in smaller ramekins and serve it as individual starters or a main course. You can swap the beef for other minced meats, such as chicken, pork or lamb, and use mushrooms for a vegetarian option.

Have a lovely weekend!

Lots of love, Sophie xx

Ingredients:

• 1 lb (450g) ground beef

• 1 tbsp butter

• 1 shallot

• 1 carrot

• 2 garlic cloves

• ½ tsp garlic powder

• ½ tsp black pepper

• Few fresh thyme sprigs or ½ tsp dried

• 1 tsp salt

• ½ tsp black pepper

• 1 ½ tbsp sherry vinegar

• 2 heaping tablespoons of flour

• 1 tbsp Worcestershire sauce

• 3/4 cup heavy cream

• 3 cups hot water or beef stock

• 1 cup frozen peas

• ½ cup Parmesan cheese

• 1 pack store bought puff pastry

• 1 egg (optional)

• Parsley

Kitchen utensils: a large over-proof frying pan; a chopping board and a knife; a kitchen brush; a spatula or a wooden spoon; a box grater.

Method:

1. Preheat the oven to 200°C/390°F.

2. Finely chop 1 shallot.

3. Melt 1 tablespoon of butter in a large, ovenproof frying pan over medium heat. Add the shallot and grated carrot, and cook for 3–4 minutes, stirring occasionally, until softened and lightly translucent.

4. Finely slice or mince 2 garlic cloves. Add them to the pan with a pinch of salt and cook for about 30 seconds, until fragrant.

5. Push the vegetables to the side, add 450 g (1 lb) of ground beef and use a spatula or a wooden spoon to break it up into tiny crumbles.

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What could be better for a midweek dinner than chicken in a creamy, slightly smoky sauce served with freshly cooked pasta? It’s quick and easy to make, and these step-by-step instructions are very straightforward. Whenever I’m not sure what to cook for supper and still need to do some shopping, I usually go to the meat section to see what chicken parts are on offer. With cream, a bit of spice and cheese, chicken can be transformed into a delicious meal.

The sauce is ideal for portioning and freezing if you want to prepare in advance. You can adapt it to a vegetarian version by using mushrooms instead of chicken – needless to say, mushrooms are delicious when cooked with cream and cheese. To enhance the smoky flavor, add some smoked bacon or pancetta when you start cooking the sauce, just before you cook the onions and peppers.

Have a great start to the week!

Many hugs,
Sophie xx

Ingredients:

(serves 3–4)

Chicken

• 1 lb (450 g) boneless chicken or turkey breast or thighs

• 1 tbsp olive oil

• 1 tbsp butter

Spices (for the chicken)

• 1 tsp smoked paprika

• 1 tsp garlic powder

• ½ tsp onion powder

• ¼ tsp chili flakes

• ½ tsp ground cumin

• Salt and freshly ground black pepper

Vegetables & base

• 1 onion

• 2 bell peppers (red and yellow)

• 3 garlic cloves

• 1 tbsp tomato paste

• 1 tsp honey

Pasta & sauce

• 10.5 oz (300g) rigatoni, shells, or fusilli

• 1 ⅔ cups (400 ml) of chicken stock

• ¾ cup (200 ml) of whole milk

• ½ cup (120 ml) heavy cream

• 1 tsp Dijon mustard

• 1 tsp soy sauce

Cheese

• ½ cup cheddar, grated (70 g)

• ½ cup mozzarella, grated (50 g)

• ⅓ cup Parmesan, finely grated (40 g)

Optional, to finish

• 1 tbsp butter

• A squeeze of lemon juice

• Fresh parsley, chopped

Kitchen utensils: a large frying pan, a saucepan for pasta, a colander, a small bowl, a chopping board and a knife, a cheese grater, a spatula or a wooden spoon.

Method:

1. Begin by bringing a large saucepan of salted water to the boil.

2. Add the pasta and cook according to the packet instructions, stopping just short of al dente. Reserve 8 fl oz/1 cup (240 ml) of the cooking water, then drain the pasta and set it aside.

3. Cut 1 lb (450 g ) of chicken thighs or breast meat into small pieces (approximately half a match box size).

4. Sprinkle 1 teaspoon smoked paprika evenly over the chicken, followed by 1 teaspoon garlic powder and ½ teaspoon salt. Then add ½ teaspoon onion powder, ¼ teaspoon chili flakes, ½ teaspoon ground cumin and ½ teaspoon black pepper. Toss gently with your hands to coat each piece evenly.

5. Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large frying pan over medium-high heat. Add the chicken and cook without moving it for 3–4 minutes until a golden crust forms. Turn over and cook until fully cooked through. Remove from the pan and set aside.

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For me, the West Village is one of the loveliest places in the world. Especially in spring. When we lived in New York, we used to love going there for long weekend walks and having lunch in one of the many charming little brasseries and restaurants. Tea & Symphony was an exception, though - we’d stop by there more often than the other places, either for a cup of tea or a proper meal. At first, the menu seemed puzzling with all its enigmatic names, such as ‘bubble and squeak’ or “pigs in blankets”, but we eventually decoded its meaning and came to really enjoy Tea & Symphony’s very authentic British food.

Here is a recipe inspired by the Yorkshire puddings I once tried there. It’s easy to make, delicious and perfect! Give it a try and enjoy spring!

Lots of love,
Sophie xx

Ingredients:

• 2 tsp Beef Tallow

• 700g / 1.4lb Pork Sausages

For Batter:

• 4 large eggs

• 1/4 cup / 60ml water

• 1 tbsp Mayonnaise

• 1 (125g) cup flour

• 3/4 cup / 180ml Milk

• 1/2 tsp Salt

• Pinch White Pepper

• 2 tsp Beef Tallow

Onion gravy:

• 1 tbsp beef tallow

• 1 onion

• 1 garlic clove

• 3 tbsp plain flour

• 2 cups / 520ml beef stock (broth)

• 1/2 tsp Worcestershire sauce

• Season with salt and black pepper

Kitchen utensils: a frying pan, a large bowl, a whisk, a 9 x 13 inches (23 x 33 cm) baking tin, a plate, a chopping board and a knife.

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Method:

1. Start by heating your oven to 220°C (425°F).

2. Then melt 2 tablespoons of beef tallow in a frying pan over a medium-high heat.

3. Quickly brown 700 g (1.4 lb) of pork sausages for 2–3 minutes on each side. The sausages should not be cooked through. Once browned, set the sausages aside on a plate.

4. Meanwhile, lightly beat 4 eggs in a large bowl. Add 1 cup (125 g) of flour and whisk until the mixture is smooth. Pour in 180 ml (¾ cup) of milk and whisk again. Season with ½ teaspoon of salt, a pinch of white pepper, and add 1 tablespoon of mayonnaise. Once all the ingredients are mixed, refrigerate the batter until needed.

5. Put 2 tablespoons of beef tallow in a 9 x 13 inches baking tin and place in the oven at 220°C (425°F) for 10 minutes.

6. Start making the gravy by cutting 1 onion into half-rings.

7. Cook the onions in the same frying pan that you used for the sausages - there is no need to rinse it or add any extra fat. Stir occasionally and cook for about 5 minutes until browned.

8. Finely chop 1 garlic clove and add it to the onions. Cook for half a minute until the garlic is fragrant.

9. Sprinkle in 3 tablespoons of flour, stirring well for 1 minute to mix it through with the vegetables.

10. Pour in 2 cups (520 ml) of beef broth. Add ½ a tablespoon of Worcestershire sauce, then season with salt and pepper. Mix well to incorporate the flour into the liquid. Bring to the boil, then reduce the heat to medium. Simmer for 2 minutes until the sauce has thickened to form a gravy.

11. Remove the baking tin from the oven. While it is still hot, place the pre-cooked sausages in the tin.

12. Remove the batter from the fridge and pour it around the sausages.

13. Bake in the oven at 220°C (425°F) for 25 minutes, until the sides have puffed up and turned golden brown.

14. Serve with onion gravy and enjoy!

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🖨️ Printable recipe (PDF):

Delicious British Sausage Pudding

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Notes:

Yorkshire puddings (the batter) can be cooked individually in muffin tins and served with stew or a Sunday roast, as is traditional in Great Britain. There are two secrets to making them really puffy: the batter should be cold, and the tin and fat should be very hot. It also helps to make the batter in advance and leave it in the fridge overnight.

You can use a baking tin measuring 9 x 13 inches or something similar. Just make sure the batter isn’t spread too thinly.

I recommend eating the pudding straight away. It’s so delicious that it shouldn’t be hard! If you keep it in the fridge, it tends to get soggy. Gravy, on the other hand, can be made well in advance and stored in the fridge or freezer. It’s delicious to serve with roasted chicken, steak and mashed potatoes.

It’s important to use good-quality beef, chicken or vegetable stock for this recipe. Here is a recipe you can make at home. If you don’t have time to make it yourself, you can buy unsalted stock from the shop.

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Substitutions:

Pork Sausages/Vegetarian: You can use any raw sausages you like, such as pork, beef or chicken, or plant-based for a vegetarian option.

Beef tallow/Vegetarian: Butter or margarine can be substituted.

Mayonnaise: You can use double cream or crème fraîche instead.

Onion: If you are allergic to onions, make a gravy using fennel or carrot and celery as an alternative.

Garlic: To avoid garlic, replace it with a little fresh chilli or chilli flakes.

Milk/Lactose-free: Yorkshire puddings can be made with soya milk instead of regular milk.

Flour/Gluten-free: Use the same amount of cornflour for Yorkshire puddings. For the gravy, use 1½ tablespoons of cornflour instead of 3.

Worcestershire sauce: Alternatively, you could use soy or oyster sauce, or balsamic vinegar.

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You can cook most of the menu in advance and reheat it when needed. The Friday pasta is the only dish that needs to be made from scratch, but it only takes about 20 minutes.

I hope spring has started well for you and that you’re about to embark on a lovely Easter holiday! Have a lovely time, and may your Easter joy unfold like cherry blossom.

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Printable Menu Card (PDF):

Menucard Collection 8

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Printable shopping list:

This week’s shopping list is organized in one simple PDF you can download and print.

Each ingredient has a small emoji next to it so you instantly know which recipe it belongs to.

The plan serves 3–4 people, but feel free to scale up or down.

Download the list, print it, or keep it on your phone while shopping. I hope it makes your week feel lighter and your dinners easier.

Easter Week Mealplan 8 Shopping List

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THE MEAL PLAN

Sunday, Easter day: Slow-cooked Beef Short Ribs

If you’re new to slow cooking, you should check out this recipe – it’s similar to beef bourguignon, but the method is easier. The rich, deep-red wine sauce is sure to impress your family and guests.

Easter Monday: Creamy Paprika Shrimp

This is one of my favorite seafood sauces, which I often cook for special occasions. It can be served with any starchy side dish of your choice, or on its own.

Tuesday: Cabbage, Potatoes, Eggs & Cheese pie

That’s one of the most popular recipes on my channel. It’s vegetarian and made with inexpensive ingredients, yet it’s still nutritious and delicious.

Wednesday: Chicken & Cheese Rolls aka Cordon Bleu

This fancy French name, Le Cordon Bleu, conceals a simple method of wrapping meat around a slice of cheese, traditionally chicken.

Thursday: Ground Beef with Sweet Potatoes

This one-pan dish is perfect for supper. I like the combination of minced beef, cheese and sweet potatoes, but if you’re looking for a lighter version, you can make it with courgettes or cauliflower.

Friday: Creamy Vodka Pasta

Here’s a quick and easy pasta sauce to round off the week!

Preparations

• Beef ribs, cabbage and potato pie, ground beef with sweet potatoes, and cordon bleu chicken can all be fully prepared and frozen for up to three months. The beef ribs can be gently heated on the stove. The cabbage pie and other dishes can be warmed up in the oven while covered with a lid or aluminium foil, and then served.

• The shrimp sauce can also be made well in advance – as it contains seafood, take care when storing it: do not keep it for more than two to three days in the fridge or more than two months if frozen. When serving, prepare a fresh bowl of pasta, rice, couscous or mashed potatoes.

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  Lots of love,
  Sophie

A while ago, I published a cabbage gratin recipe that proved very popular and made its way onto the Christmas menu as the best side dish ever. What I didn’t mention at the time is that it was inspired by the famous French dish gratin d’endive. Especially popular in the past, this simple gratin is made with chicory, a plant that vaguely resembles cabbage and has a distinctive, slightly bitter taste when raw. If you grew up in France, it would be one of your fondest gastronomic memories.

Since green cabbage is usually underrated and fairly inexpensive, I adapted the recipe to make a gratin with cabbage. Since then, I have increased the amount of cheese and added quite a bit of garlic, as garlic suits creamy sauces very well. The great thing about this dish is that you can make it well in advance, in any quantity, and freeze it – perfect for when you need a great vegetarian side dish or main course. Almost all other cabbage-like vegetables can be cooked in this manner. :)

Have a lovely day,

Sophie xx

Ingredients:

(serves 3–4)

• 1 green cabbage

• 1 tbsp olive oil

• 3 tbsp butter

• 1 small shallot

• 5 garlic cloves

• ¾ cup (177 ml) heavy cream

• ½ cup (120 ml) chicken or vegetable broth

• ½ cup finely grated parmesan

• ½ cup gruyère or mozzarella

• 1 tsp Dijon mustard

• Salt + freshly ground black pepper

Optional but recommended:

• Lemon zest or a squeeze of lemon

• Fresh parsley or chives

Kitchen utensils: a large over-proof frying pan; a chopping board and a knife; a spatula or a wooden spoon; a cheese grater.

Method:

1. Start by preheating your oven to 200°C/400°F.

2. Cut 1 green cabbage into 6 wedges, core intact.

3. Warm up an ovenproof frying pan over a medium-to-high heat. Add 1 tablespoon each of olive oil and butter.

4. Place the cabbage wedges cut-side down and sear for 4–5 minutes until they are a deep golden color.

5. Flip them over and sear the other side for a further 2–3 minutes. Remove and set aside.

6. Reduce the heat to medium and melt the remaining two tablespoons of butter.

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If you’re looking for a delicious recipe to delight the whole family and your hungry guests, look no further! Taking inspiration from Dauphinois potatoes, I tweaked the recipe by adding beef ragout. Getting a little carried away, I also made a small experiment by stirring some Dijon mustard into the cream before baking. The result was fantastic - the mustard adds depth to the whole dish while remaining almost undetectable.

You can prepare the dish well in advance. So, if you’re catering for a large party, don’t hesitate to make it in large quantities. Jump to the “Substitution” section to see how you can adjust the ingredients to make a bake with chicken, fish, or mushrooms.

Ingredients:

• 4 medium potatoes (about 1.7 lb / 800 g)

• 1 lb (450–500 g) ground beef

• 1 shallot, finely chopped

• 2 garlic cloves, minced

• 2 tbsp tomato paste (30 g)

• 1 cup (240 ml) beef broth

• 1 tsp Worcestershire sauce (optional)

• 1 tsp paprika

• salt and black pepper

Cream Sauce:

• 1 cup (250 ml) heavy cream

• 2 tbsp (30 g) crème fraîche

• 2 tbsp butter

• 1 tsp whole grain or Dijon mustard

• a pinch of nutmeg

• salt and black pepper

Cheese:

• ¾ cup (70–80 g) white cheddar, shredded

• ¾ cup (80–100 g) orange cheddar, shredded

Kitchen utensils: a large overproof skillet, a small saucepan, a chopping board and a knife, a spatula or a wooden spoon, mandolin (optional)

Method:

1. Preheat the oven to 180°C/350°F.

2. Warm up a large, ovenproof skillet over a medium heat. Fry 1 lb (450g) of ground beef for 5–6 minutes, crumbling it into small pieces with a spatula or wooden spoon until it is lightly browned.

3. Finely chop 1 shallot and add it to the skillet. Cook for 2–3 minutes until softened.

4. Slice 2 garlic cloves thinly. Add to the skillet and cook for 30 seconds, until fragrant.

5. Stir in 2 tablespoons of tomato paste and cook for a further minute. Season with 1 teaspoon of paprika, salt, and teaspoon of black pepper.

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This recipe, partially inspired by beef bourguignon, is a must-have for anyone who loves beef stew as much as we do in our family. Just a week ago, we were invited to a surprise party for a friend who is from Brittany in France. All the guests were asked to bring something for the shared table. I had been thinking of slow-cooking beef with wine, but this time I really wanted to try using a cut with bones, such as short ribs, to see how the natural collagen would affect the sauce. We often need to thicken stew sauces with a mixture of flour and butter at the end, but this wasn’t necessary for this recipe.

The meat was so tender that you could easily cut through it with a fork. It was a blissful evening, especially since the surprise worked so well and our friend didn’t expect us to be hiding in his house when he arrived.

Have you ever been to a surprise party? Have you ever organized one for someone? How did it go?

Wishing you all the best,

Sophie xx

Ingredients:

(6–8 ribs):

• 6–8 bone-in beef short ribs

• Salt and freshly ground black pepper

• 3tbsp flour

• 1 tbsp butter

Braising base:

• 750 ml dry red wine

• 3½ cups (830ml) beef stock

• 4 shallots

• 3 carrots

• 3 celery stalks

• 1 leek

• 5 garlic cloves

• 2 tbsp tomato paste

• 2 bay leaves

• 4 sprigs thyme

Finishing:

• 1 tbsp red wine vinegar

• Fresh parsley (optional)

Kitchen utensils: a Dutch oven, a saucepan, a plate, a kitchen tweezers, a spatula or a wooden spoon, a large sieve, a chopping board, a knife.

Method:

1. Start by preheating the oven to 150°C/300°F.

2. Pat 6–8 short ribs dry if necessary and season generously with salt and pepper.

3. Add three tablespoons of flour to a plate. Coat the ribs in flour.

4. Melt 1 tablespoon of butter in a Dutch oven over a medium-high heat. Brown the ribs on each side. If necessary, brown them in batches to keep the pan hot. This should take around 5–6 minutes on each side. When browned, remove the ribs and set them aside.

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I’d like to share this gorgeous shrimp recipe with you, which has been a highlight of many of our celebrations! It will be no exception today, as we gather with some friends and their families to celebrate International Women’s Day. It makes me very happy to go through the darkness of autumn and the sparkling frost of winter to reach the early warmth of March and celebrate all women, regardless of their roles and aspirations. Isn’t it remarkable that 8 March brings together the thawing of the weather and nature’s awakening with something so inherently feminine?

This recipe takes only about 20 minutes to make, yet it’s very glamorous and delicious. In the video, I serve the shrimp sauce with spaghetti, but we’ve also tried it with polenta, couscous, and just a piece of good sourdough bread.

I hope you enjoy the cooking and eating processes, and please celebrate the women in your life every day, not just today! Girls are awesome!

Ingredients:

(Serves 3–4)

Shrimp

• 1 lb (450 g) large shrimp, peeled & deveined

• 1 tsp salt

• 1 tsp black pepper

• 1½ tsp smoked paprika

• ½ tsp chili flakes

• 2 tbsp olive oil

• 1 tbsp butter

Sauce

• ½ small sweet onion

• 1 small shallot

• ½ red bell pepper

• 3 garlic cloves

• 2 tbsp tomato paste

• 2 tsp smoked paprika

• 1 tsp sweet paprika

• ¾ cup chicken broth

• 1 cup (250 ml) heavy cream

• 1 tbsp butter

• 1 tbsp lemon juice

• 2 tbsp fresh parsley (optional)

Kitchen utensils: a frying pan, a kitchen tweezers, a large bowl, a chopping board, a knife, a spatula or a wooden spoon, a kitchen roll.

Method:

1. First, pat the shrimps dry to ensure they are ready for marinating.

2. Place the shrimps in a large bowl and add the following spices: 1 teaspoon each of salt and black pepper, 1 ½ teaspoons of smoked paprika, ½ teaspoon of chili flakes, and 2 tablespoons of olive oil. Mix well to coat the shrimps in the seasoning.

3. Melt 1 tablespoon of butter in a frying pan over a medium-high heat. Fry the marinated shrimps for about 1 minute on each side until pink. Don’t overcook, shrimp cook very fast. Remove them from the pan and set them aside.

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On Monday, we’ll make a variation on the traditional shepherd’s pie that can be prepared well in advance and frozen. On Tuesday, we’ll enjoy a light and healthy dinner of oven-baked chicken breast and a simple yet delicious cucumber salad. Fast forward to Wednesday to try a quick version of my noodle story. On Thursday, we will make my favorite Swedish meatballs, and we will end the working week with one of the most comforting dishes I have ever made: poached chicken with a velvety mushroom and court bouillon sauce. As a weekend bonus, I’ve added my husband’s favorite orange cake for breakfast or afternoon tea. Even if you aren’t familiar with baking, don’t hesitate to try it – it’s one of the easiest sweet recipes in my collection!

Wishing you a lovely week ahead!

Much love,
Sophie xx

Printable Menu Card (PDF):

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Early Days of Spring Meal Plan Shopping List

This week’s shopping list is organized in one simple PDF you can download and print.

Each ingredient has a small emoji next to it so you instantly know which recipe it belongs to.

The plan serves 3–4 people, but feel free to scale up or down.

Download the list, print it, or keep it on your phone while shopping. I hope it makes your week feel lighter and your dinners easier.

Printable shopping list (PDF):

Early Days Of Spring Mealplan 7 Shopping List

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THE MEAL PLAN

Monday: Potato, Mince & Cheddar Bake

This is a recipe where you can vary the ingredients. Instead of beef mince, you can use lamb, pork, chicken, turkey, salmon, cod, prawns, crayfish or tofu. You can also add different vegetables to adjust the potato base. And, of course, you can experiment with spices!

Tuesday: Oven-baked chicken breast & cucumber salad

Here’s a diet-friendly recipe with a gorgeous cucumber salad on the side! As well as cucumbers and onions, you can add a variety of other vegetables, such as tomatoes, celery, lettuce leaves, fresh herbs and finely sliced radishes. I sometimes add a small handful of marinated capers for extra saltiness and some chopped almonds for crunch.

Wednesday: Quick and healthy ramen

If you know someone who likes instant noodles, why not offer them this healthy alternative? You can also cook some vegetables and meat on the side to accompany the yummy ramen, if you wish.

Thursday: Swedish Meatballs

This is a delicious recipe inspired by IKEA, which goes well with mashed potatoes. You can use either pork or minced beef in this recipe, or a combination of both.

Friday: Easy, Healthy and Juicy Poached Chicken with Mushroom Ragout

You can use the poaching liquid (court bouillon in French) from the chicken to make a mushroom ragout, as it is essentially a chicken stock. Once strained, the poaching liquid can be frozen for up to three months and used in future sauces and risottos.

Bonus for the weekend: Easy Orange cake

This sophisticated yet simple orange cake brings to mind the afternoon tea scenes in Jane Austen’s books and the Dormouse sleeping in the teapot in Alice in Wonderland.

Preparations

• I’ll start with the Friday dish: poached chicken and mushroom ragout. This is because the court bouillon left over from poaching the chicken can be used in other dishes afterwards.
  

• The potato, mince and cheddar pie can be prepared almost in its entirety up to the point of pouring the egg and cheese mixture and baking it for the first time. This almost-ready pie can be frozen for up to two months.
  

• The minced meat mixture for the Swedish meatballs can also be made in advance and frozen. If you wish, you can make the meatballs in larger quantities and store them in the freezer.

• You can also pound and season the chicken breasts for Tuesday’s dinner in advance, then keep them in the fridge until you’re ready to cook. This allows them to marinate even better.
  

• The orange cake is also ideal for freezing: whenever you fancy something sweet, simply thaw it at room temperature and enjoy!

Lots of love,
Sophie

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This recipe adds a sweet touch to my blog. I have shared many savory cakes with you — fish, meat and vegetarian — but have never published a dessert recipe before, until today! This sophisticated orange cake reminds me of the afternoon tea scenes in Jane Austen’s books, and of the Dormouse sleeping in the teapot in “Alice In Wonderland”. Yet the cake is very easy to make with just a few simple ingredients and no hassle.

This is one of the earliest videos on my channel, so you can see my husband trying out different filming angles and how our style and mood are emerging. I should mention that my husband also tries to eat the cake from different angles once it’s out of the oven! It’s his absolute favorite!

Ingredients:

• 120g (⅔ cup) of sugar

• 3 eggs

• 1 teaspoon of vanilla extract

• 100g (3,5 oz) softened butter

• 2 oranges

• 200g (1 ⅔ cup) flour

• 1 teaspoon Baking powder

• ½ teaspoon salt

• 1 teaspoon icing sugar (for decoration)

Kitchen utensils: a 23 x 13 cm loaf pan, a parchment paper, 2 bowls, a whisk, a spatula, a chopping board, a knife, a zester or a fine grater.

Method

1. Start by taking the butter out of the fridge two hours before you start cooking.

2. Preheat the oven to 170°C (340°F).

3. In a large bowl, beat 3 eggs, 120 g (⅔ cup) of sugar and 1 teaspoon of vanilla extract together for 3–5 minutes.

4. Zest and juice one orange, then add the zest and juice to the batter.

5. Add 100 g (3.5 oz) of softened butter.

6. In a separate bowl, mix the dry ingredients: 200 g (1⅔ cups) of flour, 1 teaspoon of baking powder and ½ teaspoon of salt.

7. Using a spatula, gently fold the dry ingredients into the batter. Don’t overmix.

8. Grease the loaf tin and line it with parchment paper.

9. Cut an orange into slices and arrange them on the bottom of the tin.

10. Pour the cake batter on top, spreading it evenly with a spatula.

11. Bake at 170°C (340°F) for 45 minutes.

12. Leave to cool completely in the tin before slicing.

13. Sprinkle with icing sugar and enjoy!

🖨️ Printable recipe (PDF):

The Most Delicious Orange Pound Cake

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Notes

This cake freezes well and can be stored for up to two months. Allow it to thaw naturally at room temperature before serving.

Why not try using different citrus fruits, such as lemons, limes, blood oranges, tangerines or yuzus?

The base for many sponge cake recipes is formed by eggs well-beaten with sugar and butter and then mixed with dry ingredients. If you are just starting out on your baking journey, sponge cakes are a great place to begin.

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Substitutions

Sugar: Any sugar can be used, including brown, white and cane. If you are trying to reduce your sugar intake, try allulose, a sugar substitute that doesn’t affect blood sugar and insulin levels. Since allulose is a little less sweet than sugar, take around 150g or ¾ cup.

Eggs/Vegan: Silken tofu is the most popular egg substitute for baking. Use 50 g of tofu for each egg, or 150 g in total. I’ve also heard that chia seeds are widely used in vegan baking: for each egg, soak one tablespoon of chia seeds in three tablespoons of water for a few hours.

Flour/Gluten-free: For this recipe, I’d recommend almond or coconut flour.

Butter/Vegan: Use 65 ml of neutral vegetable oil instead, such as canola, grapeseed or sunflower oil.

Oranges: Most citrus fruits would be great in such a cake. However, I wouldn’t use grapefruit due to its bitterness.

Baking powder: Bicarbonate of soda would work equally well.

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If you combine good-quality minced beef with Parmesan cheese, tomato passata and mascarpone, you will end up with the perfect al ragù sauce for pasta. Comforting and nourishing, it’s ideal for a weekday supper or Saturday lunch. Although some would say that the real ragù sauce should be slow-cooked at a very low temperature for hours, I’ve always thought that was a bit of an overstatement — this recipe takes only half an hour to cook. Blending in the mascarpone, crème fraîche and Parmesan at the very end brings everything together to create a glossy, delicious blend.

I have a friend who runs an Italian restaurant in Wales. At one point, he was obsessed with finding the most authentic way to cook al ragù: roasting the mince before braising it with San Marzano tomatoes and adding liver and other secret ingredients. However, even he agrees that this quick recipe probably makes the best al ragu he’s ever tried.

Ingredients

(serves 3-4)

• 1 lb (450g) minced beef (7–15% fat is perfect)

• 10.5 oz (300g) rigatoni

• 2 cloves garlic, minced

• 1 tsp smoked paprika

• ¾ cup (200ml) passata

• 1 tbsp tomato paste

• ¾ cup (200 ml) + 1 tbsp beef stock (or water, if needed)

• 2 tbsp crème fraîche

• 1 tbsp mascarpone

• 2 oz (60 g, about ½ cup finely grated) Parmesan, plus extra for serving

• Fresh parsley, finely chopped (optional)

• Salt and freshly ground black pepper

Kitchen utensils: a large pot for pasta, a large pan, a colander, a chopping board, a knife, a wooden spoon or a spatula.

Method

1. Start by cooking 300 g (10.5 oz) of rigatoni according to the packet instructions until al dente. Set aside 100 ml (about ⅓ cup) of pasta water.

2. Heat a large pan over medium-high heat. Add 450 g (1 lb) of minced beef in an even layer and let it sear undisturbed until deeply browned, allowing it to release its natural juices and develop rich flavor. Once a golden crust forms underneath, season with 1 teaspoon of salt and ½ teaspoon of freshly ground black pepper. Then gently break the meat into hearty chunks using a spatula or wooden spoon, letting it continue to brown beautifully.

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A little while ago, I mentioned our trip to Sicily about four years ago. However, I didn’t recount how our journey on that beautiful (and delicious!) Italian island began. We arrived just after a huge storm had passed, leaving many fallen trees on the road, so driving to our Airbnb was somewhat challenging. However, there is always some good to be found in setbacks, especially if you happen to be a chef!

While we were stuck in a traffic jam, I spotted something interesting at the side of the country road: a large branch covered in tiny pink berries. Since we weren’t in a hurry, I got out of the car to take a closer look and realised that these berries were pink peppercorns – the same ones that cost quite a lot in shops. I didn’t know that pink peppercorns grew on trees or in this part of Europe. The hunter-gatherer in me found an empty plastic bag, so I didn’t leave that treasure unattended. We took the peppercorns back home with us after the holiday, and I used them for a couple more months.

While writing this recipe, I recalled all the dishes I cooked with my Sicilian trophy: turkey, chicken, pies, salads, salmon gravlax and many more. But my favorite has always been the classic French peppercorn sauce. Although it is traditionally served with steak au poivre, it goes really well with many other main courses. Here is one example.

Ingredients

(Serves 6)

• 1 tbsp butter

• 1/2 tbsp olive oil

• 6 chicken thighs

• 1 shallot

• 1 garlic clove

• 1/3 cup (80 ml) brandy or cognac (optional, or substitute with broth)

• 1/2 cup (125 ml) heavy cream

• 1 cup (250 ml) beef broth

• 3 teaspoons black peppercorns, crushed

• Chives or parsley, for garnish (optional)

Kitchen utensils: a large frying pan, a large plate, a chopping board, a knife, a rolling pin, a spatula or kitchen tweezers.

Method

1. Start by seasoning 6 chicken thighs on both sides. You will need approximately 1 teaspoon of salt and ½ teaspoon of black pepper. Rub the seasoning well.

2. Melt 1 tablespoon of butter in a large frying pan over medium-high heat. Add a small splash of olive oil to prevent the butter from burning.

3. Fry the chicken thighs, skin side down, for about 4–5 minutes until browned. Turn them over and cook for a further 4–5 minutes. If needed, work in batches to avoid overcrowding the pan. The chicken should be sealed but not fully cooked. When caramelized, transfer the chicken to a plate.

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There is actually a beautiful story and a lovely quote to share about St Valentine’s Day. A very good friend of mine once arrived in Berlin around this time of year, when the film festival was on. Berlin isn’t particularly beautiful in winter: it’s mostly grey and rainy, with busy filmmakers running through the city to make their next appointment. But that year, she says, it was different: all frosty and sunny, with great old friends she hadn’t seen in a while. There wasn’t much business talk, yet it was still very productive. On February 14th, she accidentally discovered that her colleague was hosting a birthday party right on her birthday, which was just after Valentine’s Day. Despite having worked together for a year or so, they hadn’t realized they were born on the same day. At the party, they also discovered that not only were they born on the same day, but also in the same year and at approximately the same time. These coinciding dates brought them closer – and a spark was ignited.

They worked together more and got to know each other better. The following year, back in Berlin, my friend was perplexed by her feelings for her colleague, wondering whether they were professional or personal, friendship or romance - since many things had happened during the year and so many feelings had been evoked. So she sent a quote from Emily Dickinson to him, saying just this: “Since I have no sweet flower to send you, I enclose my heart; a little one, sunburnt, half broken sometimes, yet close as the spaniel, to it’s friends. Your flowers came from Heaven, to which if I should ever go, I will pluck you palms.”
And of course, they got married four years later, on their shared birthday, right after Valentine’s Day.

This week’s menu reflects the feeling of ease that comes with the good things that sometimes unfold in our lives when we least expect them. The dishes are simple yet have a distinctive note of uniqueness: my family’s favorite curly egg noodles, Hungarian chicken, the most famous Italian pasta sauce, a casserole that tends to disappear from the table almost immediately, and the celebratory cabbage rolls from my childhood. As a weekend or lunch bonus, I shared the best tortilla recipe I have ever tried. You can wrap anything in them to make a hot lunch or light dinner – like the foundation of every good story, they give you absolute creative freedom.

Lots of love,

Sophie xx

Printable Menu Card (PDF):

Menucard Collection 6

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Love week Shopping List

This week’s shopping list is organized in one simple PDF you can download and print.

Each ingredient has a small emoji next to it so you instantly know which recipe it belongs to.

The plan serves 3–4 people, but feel free to scale up or down.

Download the list, print it, or keep it on your phone while shopping. I hope it makes your week feel lighter and your dinners easier.

Printable shopping list (PDF):

Love Week Mealplan 6 Shopping List

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THE MEAL PLAN

MONDAY: Egg Noodles with Cabbage, Onion and Butter

A very simple vegetarian dish to start the week, with the curliness of egg noodles and just three other ingredients.

TUESDAY: Chicken Paprikash

Beautifully colored and full of paprika flavor, this chicken is simply delicious.

WEDNESDAY: Pasta Al Ragu

This is my version of the classic Italian ragu sauce. People still argue about what should go into the perfect Bolognese sauce, but I kept things simple.

THURSDAY: Mashed Potato Casserole with Cheese & Crispy Bacon

One of my son’s favorite casseroles is this one, with deliciously melted cheese in the mashed potatoes.

FRIDAY: Cabbage Rolls, Asian Style

I hope this modern Asian twist on my childhood favorite will help you celebrate the end of the week!

Bonus for the weekend: Tortilla & Egg Wraps

If you’re planning a Sunday brunch, these tortillas are worth bearing in mind. You can use any fillings you like, whether leftovers or a base for BBQ.

Preparations

• Firstly, two of this week’s recipes will require beef or chicken stock. Here is a method for making your own beef stock at home.
  Alternatively, you can buy a good-quality stock in a shop, but make sure it’s not salted.
  

• The casserole can be made in advance, stopping just before you would add the bacon. It can be stored in the fridge for up to three days or in the freezer for up to two months.
  

• Ragu sauce for pasta can be made in any quantity and is ideal for freezing and using with freshly cooked pasta, rice, couscous or potatoes whenever needed.
  

• Chicken paprikash is best made from scratch, but it will be almost as good if cooked in advance and then reheated.
  

• Cabbage rolls are an excellent option for a quick meal. Fill cabbage or napa leaves with meat and freeze. When you need them, take them out of the freezer, put them in a baking tin, pour in some chicken stock and bake to finish.

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  Lots of love,
  Sophie

  Essen Recipes is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

This week’s meal plan contains a balanced menu fit for champions! We will be cooking pasta twice, since it’s widely known that this is what athletes eat before a long run to sustain their energy levels with a good portion of carbohydrates. Almost all of the dishes on the menu can be prepared in advance, with minimal effort required just before serving. For Friday night, we’re planning the classic meatloaf, so you can enjoy the leftovers with the old-time favorite potato gratin for Saturday or Sunday lunch while watching the Olympics opening ceremony.

Have a lovely week ahead and stay warm!

Lots of love, Sophie xx

Printable Menu Card (PDF):

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THE SHOPPING LIST

This week’s shopping list is organized in one simple PDF you can download and print.

Each ingredient has a small emoji next to it so you instantly know which recipe it belongs to.

The plan serves 3–4 people, but feel free to scale up or down.

Download the list, print it, or keep it on your phone while shopping. I hope it makes your week feel lighter and your dinners easier.

Printable shopping list (PDF):

Pre Olympics Mealplan Shopping List

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THE MEAL PLAN

MONDAY: Mac & Cheese

Jump into the recipe to read a peculiar story about me plunging into icy water in Finland, and to find the classic macaroni cheese recipe. This dish is perfect for making in advance and freezing.

TUESDAY: Filipino Chicken Abodo

This delicious Filipino recipe features a sweet and sour caramelized sauce with a hint of garlic that will make your Tuesday chicken exceptional. Perfect with a bowl of rice!

WEDNESDAY: Turkey meatballs & Sweet potatoes

Speaking of the Nordic countries, these meatballs are very similar to those served in the IKEA cafeteria! Hearty and healthy! Make as many as you like and freeze them raw ready for a quick lunch or supper.

THURSDAY: Tagliatelle with Seared Shrimp

Here is the second pasta dish that I hope you will enjoy. Surf & Turf, light and easy to make with a brief history lecture at the beginning. The sauce can be made well in advance and stored until you’re ready to serve it with the pasta.

FRIDAY: The Classic Meatloaf

One of the recent hits on my channel — it received millions of views just two weeks after being published! After sharing this meatloaf recipe, I tried out a few more variations, and it remains one of my favorites. If you have enough space in your freezer, it’s worth making a few in advance — you won’t regret it!

Bonus for the weekend: Potato gratin with garlic and cheese

Beautiful and delicious, this French recipe can be made with many other vegetables, such as sweet potatoes, cauliflower, courgettes, Jerusalem artichokes, beetroot and celeriac, if you wish. As with meatloaf, it’s great to make several if you feel like stocking your freezer for the future.

Preparations

• These recipes can be made in advance, frozen or refrigerated, and then warmed up in the oven before serving: Mac & Cheese, Potato gratin, Chicken adobo and Meatloaf can all be made in advance.

• You can form turkey meatballs and freeze them to be thawed and fried whenever you want. Sweet potato mash and sauce can also be prepared in advance and then frozen.
  

• The sauce with seared shrimp for tagliatelle can also be added to your big prep day. All you have to do is bring it to the simmer, mix in some freshly cooked pasta and serve.

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Lots of love,
Sophie