Winter meal prep for 2 or 4: 5 days of warming lunches and dinners

Set the oven to 425°F (220°C) so it is hot when the sheet pan goes in later. This takes about 10 minutes, and nothing else needs the oven until then.

Cut the 2 lb chuck beef into 1.5-inch cubes and pat dry. Cut 4 of the 8 carrots and all 3 parsnips into 1-inch chunks for the stew, and dice 1 of the 3 onions. Cut 2 of the 4 lb potatoes into 1.5-inch cubes, then slice the other 4 carrots into coins for the soup.

ResultChopped beef and stew vegetablesSliced carrots for soup

Heat 2 tbsp olive oil in a wide Dutch oven over medium-high heat. Brown the beef in batches without crowding, about 3 minutes per side, then add the diced onion and stew vegetables and cook 5 minutes until softened.

ResultBeef braise with red wine gravy

Cut the 2 lb pork sausages into thick pieces and the remaining 2 lb of potatoes into wedges. Strip the leaves from the kale and tear them into bite-sized pieces, then cut the remaining onion into wedges. Toss everything with 2 tbsp olive oil, salt and pepper in a large bowl.

ResultSausage, potato and kale tray mix

Spread the tray mix over a sheet pan in a single layer so nothing is crowded. Roast at 425°F (220°C) for about 35 minutes, turning the potatoes and sausages once halfway, until the sausages are browned and the potato edges are crisp.

ResultSausage, kale and potato tray bake

Put the ham hock, rinsed green lentils, carrot coins and 6 cups chicken stock in a large pot and bring to a boil. Reduce to a gentle simmer, partly covered, for about 60 minutes, until the lentils are tender and the hock meat falls off the bone.

ResultHam and lentil soup

Return the browned beef braise to a low simmer with the lid slightly ajar. Cook for about 60 minutes, stirring every 15 minutes, until the beef is fork-tender and the gravy has thickened.

ResultBeef and root vegetable stew

Peel the butternut squash, halve it, scoop out the seeds, and cut it into 1-inch cubes. Peel and finely chop the remaining onion and the 4 garlic cloves.

ResultSquash and aromatics for curry

Heat 1 tbsp olive oil in a deep pan over medium heat, add the curry powder and cook for 1 minute until fragrant. Add the squash mixture, chickpeas, coconut milk and vegetable stock and simmer partly covered for about 25 minutes, until the squash is soft.

ResultCoconut chickpea and squash curry

Rinse the 1.5 cups basmati rice until the water runs clear. Simmer it in a covered pot with twice its volume of water for about 15 minutes, then rest off the heat for 5 minutes.

ResultCooked basmati rice

Cut the 2 lb chicken thighs into 1-inch pieces. Trim the leeks, slice them into half-moons and rinse them well to remove grit.

ResultChicken and leek pieces

Melt 3 tbsp butter in a wide pan over medium heat, cook the leeks for 5 minutes, then add the chicken and cook until no pink remains. Stir in 4 tbsp flour, then slowly whisk in 1 cup milk and 1 cup chicken stock with 1 tbsp Dijon and simmer 5 minutes until thick.

ResultCreamy chicken and leek filling

Let the filling cool for about 10 minutes while you roll out the pastry. Line a pie dish with one sheet of puff pastry, spoon in the filling, grate in the 6 oz cheddar, and cover with the second sheet. Trim the edges, brush with the beaten egg and cut two vents in the top.

ResultUnbaked chicken, leek and cheddar pie

Once the tray bake is out, turn the oven down to 400°F (200°C) and bake the pie on a baking sheet for about 25 minutes. It is done when the pastry is deep golden and puffed and the filling bubbles through the vents.

ResultChicken, leek and cheddar savoury pie