This plan is designed for Monday to Friday dinners, leaving weekends flexible for family roasts, takeaway dinners, or leftovers. Each autumnal evening meal is straightforward, makes good use of autumn produce, and keeps prep time minimal.
Monday – One-Pan Sausage and Root Vegetable Bake
Why it works: A stress-free start to the week. Minimal prep and the oven does most of the work.
Ingredients: Sausages, carrots, potatoes, parsnips, olive oil, rosemary or thyme.
Method: Chop veg into chunks, toss with oil and herbs, place in roasting tin. Add sausages on top. Roast at 200°C for 40 minutes.
Tip: Roast double veg. Save half for Wednesday’s frittata.
Tuesday – Butternut Squash and Red Lentil Soup with Crusty Bread
Why it works: Quick, comforting, and can be made in advance.
Ingredients: Butternut squash, red lentils, onion, garlic, tinned tomatoes, vegetable stock.
Method: Cook onions and garlic, add squash, lentils, and tomatoes. Cover with stock, simmer 25 minutes, blend until smooth.
Tip: Freeze any leftovers in small tubs for easy lunches.
Wednesday – Autumnal Frittata with Side Salad
Why it works: Fast and perfect for using leftovers.
Ingredients: Eggs, splash of milk, leftover roasted veg from Monday, cheese (cheddar or feta).
Method: Whisk eggs and milk, pour over roasted veg in a frying pan, sprinkle cheese, cook until almost set. Finish under the grill.
Tip: Serve with a bag of mixed salad for a quick side.
Thursday – Chicken and Mushroom Puff-Pastry Pie
Why it works: Feels indulgent but is easy with shortcuts.
Ingredients: Chicken thighs, onion, garlic, mushrooms, cream or crème fraîche, ready-rolled puff pastry.
Method: Cook chicken with onion and garlic, add mushrooms and cream. Pour into baking dish, top with puff pastry, bake until golden.
Tip: Make the filling in the morning and refrigerate. Assemble and bake after work.
Friday – Speedy Pumpkin and Spinach Pasta
Why it works: A fun, vibrant way to end the week—kids love the creamy pumpkin sauce.
Ingredients: Pasta, tinned pumpkin purée (or roasted pumpkin), cream cheese or mascarpone, frozen spinach, nutmeg.
Method: Cook pasta. In another pan, warm pumpkin with cream cheese and nutmeg. Stir in spinach, then toss with pasta. Loosen with pasta water if needed.
Tip: Serve with garlic bread or apple slices for a light finish.
Shopping List for the Week
Veg & Fruit
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Carrots
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Parsnips
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Potatoes
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Butternut squash (or pre-chopped frozen)
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Onion (x3)
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Garlic
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Mushrooms
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Fresh or frozen spinach
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Bagged salad
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Apples (optional for snacks/dessert)
Meat & Dairy
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Sausages (good quality, or veggie sausages if preferred)
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Chicken thighs
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Eggs (6–8)
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Cheese (cheddar, feta, or both)
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Cream cheese or mascarpone
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Puff pastry (ready-rolled)
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Crème fraîche or cream
Store Cupboard
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Olive oil
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Herbs (rosemary, thyme)
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Nutmeg
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Red lentils
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Tinned tomatoes
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Vegetable stock cubes
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Tinned pumpkin purée (or fresh pumpkin if roasting)
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Pasta
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Bread/garlic bread
How This Plan Saves Time
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Leftovers built in – Monday’s roasted veg feeds into Wednesday’s frittata.
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Minimal shopping trips – Similar ingredients appear across meals.
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Batch cooking potential – Tuesday’s soup and Thursday’s pie filling can both be made ahead.
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Freezer-friendly dinners – Soups, stews, and even roasted veg freeze well if you double up.
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Kid-friendly flavours – Mild, creamy, and cheesy dishes appeal to younger palates.
