Your cut out and keep, one week meal plan

MONDAY

BREAKFAST: Perfect scrambled eggs (see far left) LUNCH: Greek salad (cubed tomatoes, cucumber and 30g feta with 4 black olives, thinly sliced red onion and mint leaves served at room temperature with olive oil and lemon juice dressing) DINNER: Thai red curry with cauliflower rice (see recipe in Thursday’s paper)

TUESDAY

BREAKFAST: Greek yoghurt, nuts and berries (see Tuesday’s paper) LUNCH: Lemon and prawn kebabs (see below left) DINNER: Coq au vin (see Tuesday’s paper)

WEDNESDAY

BREAKFAST: Mushroom omelette (see Tuesday’s paper) LUNCH: Leftover chicken and veg DINNER: Thai fish cakes with mixed leaf salad (see left)

THURSDAY

BREAKFAST: Kippers and tomatoes (see Tuesday’s paper) LUNCH: Hummus with crudite (100g prepared hummus (see back page) and crudites DINNER: Beef stir-fry (see Thursday’s paper)

FRIDAY

BREAKFAST: Spicy fruit porridge (see left) LUNCH: Tuna and butterbean salad (divide a 200g tin of tuna, 400g tin of butterbeans, 2 quartered artichoke hearts, 2 chopped spring onions and 8 halved cherry tomatoes between two plates and drizzle with olive oil and lemon juice dressing) DINNER: Moroccan meatballs (see Friday’s paper)

SATURDAY

BREAKFAST: Full English (see Friday’s paper) LUNCH: Tzatziki with seeded crackers (see next page) DINNER: Chicken risotto (see Friday’s paper)

SUNDAY

BREAKFAST: Egg muffins (see Friday’s paper) LUNCH: Michael’s garlic and thyme chicken (see left) DINNER: Miso soup with leftover chicken OR skip the soup and enjoy fruit sponge pudding after the roast (see Wednesday’s paper).