Make patties, steamed potatoes, covered eggs, noodles and a slow soup using the stove. Refrigerate the early components and freeze the soup for Friday.
Recipe totals, pantry deductions and example packages stay separate. Package sizes below are editable; 0 means buy exact weight.
Black beansdrained · g
480g2 × 240g
Need 300g · Pantry used 0g · Net 300g · Remaining 180g
Example: 400g gross can, 240g drained. Confirm your label.
Rolled oatsdry · g
500g1 × 500g
Need 60g · Pantry used 0g · Net 60g · Remaining 440g
Reference oats may have gluten cross-contact. Use an appropriate certified product only after checking the actual label; this reference remains excluded by the gluten filter.
Onionsraw · g
500g1 × 500g
Need 320g · Pantry used 0g · Net 320g · Remaining 180g
Example package: 500g usable quantity. Confirm label/edible weight.
Ground cumindry · g
40g1 × 40g
Need 4g · Pantry used 0g · Net 4g · Remaining 36g
Example package: 40g usable quantity. Confirm label/edible weight.
Plain flour tortillascooked · count
8 pieces1 × 8 pieces
Need 2 pieces · Pantry used 0 pieces · Net 2 pieces · Remaining 6 pieces
Reference recipe: wheat, water, oil, salt. Check the actual brand for milk, soy and other ingredients.
Cabbageraw · g
800g1 × 800g
Need 120g · Pantry used 0g · Net 120g · Remaining 680g
Example package: 800g usable quantity. Confirm label/edible weight.
Lemon juiceraw · ml
250ml1 × 250ml
Need 40ml · Pantry used 0ml · Net 40ml · Remaining 210ml
Example package: 250ml usable quantity. Confirm label/edible weight.
Olive oilraw · ml
500ml1 × 500ml
Need 75ml · Pantry used 0ml · Net 75ml · Remaining 425ml
Example package: 500ml usable quantity. Confirm label/edible weight.
Saltdry · g
250g1 × 250g
Need 12g · Pantry used 0g · Net 12g · Remaining 238g
Example package: 250g usable quantity. Confirm label/edible weight.
Black pepperdry · g
50g1 × 50g
Need 4g · Pantry used 0g · Net 4g · Remaining 46g
Example package: 50g usable quantity. Confirm label/edible weight.
Potatoesraw · g
1000g1 × 1000g
Need 700g · Pantry used 0g · Net 700g · Remaining 300g
Example package: 1000g usable quantity. Confirm label/edible weight.
Peasfrozen · g
500g1 × 500g
Need 180g · Pantry used 0g · Net 180g · Remaining 320g
Example package: 500g usable quantity. Confirm label/edible weight.
Plain yogurtraw · g
500g1 × 500g
Need 140g · Pantry used 0g · Net 140g · Remaining 360g
Example package: 500g usable quantity. Confirm label/edible weight.
Eggsraw · count
6 pieces1 × 6 pieces
Need 4 pieces · Pantry used 0 pieces · Net 4 pieces · Remaining 2 pieces
Example package: 6 pieces usable quantity. Confirm label/edible weight.
Bell pepperraw · g
450gexact edible weight
Need 450g · Pantry used 0g · Net 450g · Remaining 0g
Buy exact edible weight; record any trimming losses.
Canned tomatoescanned · g
400g1 × 400g
Need 400g · Pantry used 0g · Net 400g · Remaining 0g
Example package: 400g usable quantity. Confirm label/edible weight.
Plain breadcooked · g
400g1 × 400g
Need 320g · Pantry used 0g · Net 320g · Remaining 80g
Reference loaf: wheat, water, yeast, salt. Actual products may differ.
Plain wheat noodlesdry · g
250g1 × 250g
Need 160g · Pantry used 0g · Net 160g · Remaining 90g
Reference noodles contain wheat, water and salt. Check actual brands for egg or other ingredients.
Firm tofuraw · g
400g1 × 400g
Need 300g · Pantry used 0g · Net 300g · Remaining 100g
Example package: 400g usable quantity. Confirm label/edible weight.
Carrotsraw · g
1000g1 × 1000g
Need 300g · Pantry used 0g · Net 300g · Remaining 700g
Example package: 1000g usable quantity. Confirm label/edible weight.
Gingerraw · g
15gexact edible weight
Need 15g · Pantry used 0g · Net 15g · Remaining 0g
Buy exact edible weight; record any trimming losses.
Garlicraw · g
16gexact edible weight
Need 16g · Pantry used 0g · Net 16g · Remaining 0g
Buy exact edible weight; record any trimming losses.
Simple soy saucecanned · ml
150ml1 × 150ml
Need 25ml · Pantry used 0ml · Net 25ml · Remaining 125ml
Example package: 150ml usable quantity. Confirm label/edible weight.
Dried split peasdry · g
500g1 × 500g
Need 180g · Pantry used 0g · Net 180g · Remaining 320g
Example package: 500g usable quantity. Confirm label/edible weight.
Recipe water: 1060ml. Extra pasta processing water: about 2L per two servings per pasta dinner; chickpea warming water: 10–20ml per two servings. Processing water is separate and not a store purchase.
Your prep & storage plan
Make patties, steamed potatoes, covered eggs, noodles and a slow soup using the stove. Refrigerate the early components and freeze the soup for Friday.
Prep begins at 19:00 on the day before your first dinner. Active work and waiting are scheduled separately.
Choose what to make ahead, then apply changes. Prepare everything else fresh on its dinner day. Weigh each finished batch and divide it into its labelled equal shares.
Black bean patty mixture
Prep ahead
1 equal share · 2 servings per share
Mon, Oct 5: Black bean and oat patties
Prepare this component
300g Black beans
60g Rolled oats
80g Onions
2g Ground cumin
3g Salt
1g Black pepper
Drain 300g black beans and pat dry. Mash three-quarters of them with a fork, leaving the rest whole. Grate 80g onions finely and squeeze out its liquid so the patties do not loosen.
Mix the beans and onion with 60g rolled oats, 2g ground cumin, 3g salt and 1g black pepper. Rest for 10 minutes until the oats absorb moisture. Press a small test mound: it should hold its edges. If it crumbles, mash more of the existing beans; if loose, press out moisture and rest again.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches.
Keep the prepared mixture covered at 4°C or below and refrigerate within two hours, or one hour above 32°C. Follow the shortest ingredient use-by or opened-package limit. Cook the mixture as directed in the finishing instructions before eating.
Finish at dinner
Keep the labelled mixture chilled. Use the original portion for this dinner and follow its ingredient use-by limits. This mixture still needs cooking: follow the pan-cooking steps below before eating.
Divide into 8cm-wide patties no more than 1.5cm thick. Heat 15ml olive oil in a nonstick skillet over medium heat, reserving some for later batches. Cook for 4–5 minutes per side until browned, firm and steaming at the centre. Leave each patty untouched until its crust releases.
Shred 120g cabbage into 2mm ribbons and toss with 20ml lemon juice. Warm 2 pieces plain flour tortillas briefly in the empty pan, fold around the patties and add the raw cabbage. Keep patties the same thickness when increasing servings.
Keep the uncooked bean and oat mixture chilled for up to 24 hours. Fry at dinner; add cabbage and tortillas fresh. No reheating instruction applies to this uncooked mixture.
Refrigerated planning window: up to 24 hours, shortened by any earlier product or opened-food limit. Keep refrigerated; this component is not planned for freezing.
Apply pantry and dinner changes first. Then confirm the actual finish time and storage. Recording consumes allocated raw stock once and preserves this batch’s original shares.
Leave blank to use the end of this plan’s prep session.
Steamed potatoes and peas
Cook fresh
1 equal share · 2 servings per share
Tue, Oct 6: Warm potato and pea yogurt salad
Prepare this component
500g Potatoes
180g Peas
Cut 500g potatoes into 2cm cubes. Set a steamer basket or heatproof colander above simmering processing water, keeping the water below the food. Cover and steam over medium heat for 15–20 minutes until a fork passes through a cube easily. Refill the pot with boiling processing water if the level falls.
Add 180g peas for the final 4–5 minutes, following the packet instructions, until tender. Lift the basket out and spread potatoes and peas on a plate for 5 minutes so the surfaces dry and stop steaming strongly.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches.
Serve cold promptly. Keep dressed salads and cut produce covered at 4°C or below and refrigerate within two hours, or one hour above 32°C. Follow the shortest ingredient use-by or opened-package limit; these cold components need no reheating.
Finish at dinner
Keep the labelled component chilled. Use the original portion for this dinner and follow its ingredient use-by limits. Serve this component cold without reheating and complete the fresh finishing steps below.
Cut 40g onions into fine 3mm dice. Stir with 140g plain yogurt, 20ml lemon juice, 10ml olive oil, 3g salt and 1g black pepper. If thick, loosen with a teaspoon of drinking water.
Fold the warm, rather than piping-hot, potatoes and peas into the dressing so it stays smooth. If using a chilled prepared component, serve cold. Divide into bowls and refrigerate any dressed leftovers promptly.
Keep chilled potatoes and peas separate from yogurt. They may be served cold without reheating; warm them only if desired, before adding the cold yogurt dressing.
Refrigerated planning window: up to 48 hours, shortened by any earlier product or opened-food limit. Keep refrigerated; this component is not planned for freezing.
Apply pantry and dinner changes first. Then confirm the actual finish time and storage. Recording consumes allocated raw stock once and preserves this batch’s original shares.
Leave blank to use the end of this plan’s prep session.
Pepper tomato egg sauce
Prep ahead
1 equal share · 2 servings per share
Wed, Oct 7: Pepper and tomato eggs
Prepare this component
250g Bell pepper
400g Canned tomatoes
100g Onions
2g Ground cumin
15ml Olive oil
3g Salt
1g Black pepper
Cut 100g onions into 5mm dice and 250g bell pepper into 1cm squares. Heat 15ml olive oil in a broad lidded skillet over medium heat. Soften onion and pepper for 8–10 minutes until a pepper piece bends easily. Stir in 2g ground cumin for 30 seconds.
Add 400g canned tomatoes, 3g salt and 1g black pepper. Simmer uncovered over medium-low heat for 10–12 minutes until a spoon drawn through the sauce leaves a gap briefly. Reduce watery tomatoes further so the eggs do not float.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches.
Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
Finish at dinner
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
Make shallow wells in the hot sauce. Crack 4 pieces eggs into a cup one at a time and slide into the wells. Cover and cook over low heat for 6–10 minutes until whites and yolks are firm. If the base catches, add a spoonful of processing water at the side and lower the heat.
Serve the eggs and sauce with 160g plain bread. For a fractional egg quantity, beat the scaled egg amount first and pour it into the wells; check that it sets all the way through.
Freeze promptly on preparation day for dinners outside the refrigerated window. Texture may soften after freezing; keep the fresh finish separate.
Refrigerated planning window: up to 72 hours, shortened by any earlier product or opened-food limit. Freeze promptly when the plan calls for it.
Apply pantry and dinner changes first. Then confirm the actual finish time and storage. Recording consumes allocated raw stock once and preserves this batch’s original shares.
Leave blank to use the end of this plan’s prep session.
Split pea vegetable soup
Prep ahead
1 equal share · 2 servings per share
Fri, Oct 9: Split pea and root vegetable soup
Prepare this component
180g Dried split peas
200g Carrots
200g Potatoes
100g Onions
8g Garlic
1000ml Recipe water
15ml Olive oil
3g Salt
1g Black pepper
Sort and rinse 180g dried split peas, discarding stones or damaged peas. Cut 200g carrots and 200g potatoes into 1cm cubes, dice 100g onions 5mm and mince 8g garlic. Heat 15ml olive oil in a heavy pot over medium heat and soften onion and carrot for 5 minutes; stir garlic for 30 seconds.
Add split peas, potatoes and 1000ml recipe water. Bring to a boil, skim foam if needed and reduce to a gentle simmer. Partly cover and cook for 45–60 minutes, stirring every 10 minutes, until peas crush completely and potato centres are tender. Older peas may need longer; add hot processing water to keep them submerged.
Add 3g salt and 1g black pepper. Stir firmly to break down some peas and thicken the soup, leaving vegetable pieces intact. If it catches, lower the heat and stir more often; if it becomes stiff, add and record hot processing water.
The displayed quantities already match your selected servings. For 1 serving use a small covered pot and check liquid early; for 2 use the stated method. For 4 or 8 use the planned pot-capacity batches and divide every ingredient proportionally. Keep each pot below 80% full. Maintain a gentle simmer and judge each batch by texture, not by multiplying the cooking time.
Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
Finish at dinner
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
Serve with 160g plain bread. The soup thickens as it stands, so loosen with hot processing water when reheating a prepared portion. Freeze late-week portions promptly on preparation day.
Freeze promptly on preparation day for dinners outside the refrigerated window. Texture may soften after freezing; keep the fresh finish separate.
Refrigerated planning window: up to 72 hours, shortened by any earlier product or opened-food limit. Freeze promptly when the plan calls for it.
Apply pantry and dinner changes first. Then confirm the actual finish time and storage. Recording consumes allocated raw stock once and preserves this batch’s original shares.
Leave blank to use the end of this plan’s prep session.
Prepare Pepper tomato egg sauce in 1 load(s). Cut 100g onions into 5mm dice and 250g bell pepper into 1cm squares. Heat 15ml olive oil in a broad lidded skillet over medium heat. Soften onion and pepper for 8–10 minutes until a pepper piece bends easily. Stir in 2g ground cumin for 30 seconds. Add 400g canned tomatoes, 3g salt and 1g black pepper. Simmer uncovered over medium-low heat for 10–12 minutes until a spoon drawn through the sauce leaves a gap briefly. Reduce watery tomatoes further so the eggs do not float. The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
19:28–19:33
Divide Pepper tomato egg sauce into 1 labelled Y/1 shares. Chill promptly in shallow containers; refrigerate or freeze within 2 hours, or 1 hour above 32°C.
19:33–20:38
Prepare Split pea vegetable soup in 1 load(s). Sort and rinse 180g dried split peas, discarding stones or damaged peas. Cut 200g carrots and 200g potatoes into 1cm cubes, dice 100g onions 5mm and mince 8g garlic. Heat 15ml olive oil in a heavy pot over medium heat and soften onion and carrot for 5 minutes; stir garlic for 30 seconds. Add split peas, potatoes and 1000ml recipe water. Bring to a boil, skim foam if needed and reduce to a gentle simmer. Partly cover and cook for 45–60 minutes, stirring every 10 minutes, until peas crush completely and potato centres are tender. Older peas may need longer; add hot processing water to keep them submerged. Add 3g salt and 1g black pepper. Stir firmly to break down some peas and thicken the soup, leaving vegetable pieces intact. If it catches, lower the heat and stir more often; if it becomes stiff, add and record hot processing water. The displayed quantities already match your selected servings. For 1 serving use a small covered pot and check liquid early; for 2 use the stated method. For 4 or 8 use the planned pot-capacity batches and divide every ingredient proportionally. Keep each pot below 80% full. Maintain a gentle simmer and judge each batch by texture, not by multiplying the cooking time. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
20:38–20:43
Divide Split pea vegetable soup into 1 labelled Y/1 shares. Chill promptly in shallow containers; refrigerate or freeze within 2 hours, or 1 hour above 32°C.
20:43–20:58
Prepare Black bean patty mixture in 1 load(s). Drain 300g black beans and pat dry. Mash three-quarters of them with a fork, leaving the rest whole. Grate 80g onions finely and squeeze out its liquid so the patties do not loosen. Mix the beans and onion with 60g rolled oats, 2g ground cumin, 3g salt and 1g black pepper. Rest for 10 minutes until the oats absorb moisture. Press a small test mound: it should hold its edges. If it crumbles, mash more of the existing beans; if loose, press out moisture and rest again. The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Keep the prepared mixture covered at 4°C or below and refrigerate within two hours, or one hour above 32°C. Follow the shortest ingredient use-by or opened-package limit. Cook the mixture as directed in the finishing instructions before eating.
20:58–21:03
Divide Black bean patty mixture into 1 labelled Y/1 shares. Chill promptly in shallow containers; refrigerate or freeze within 2 hours, or 1 hour above 32°C.
Storage and dinner-day reminders
Black bean and oat patties · Mon, Oct 5
Refrigerate · portion Y/1. Keep refrigerated at 4°C or below. Follow the recipe’s cold serving or final cooking instructions; keep fresh ingredients separate.
Planned refrigerated interval: 21 hours.
Pepper and tomato eggs · Wed, Oct 7
Refrigerate · portion Y/1. Refrigerate promptly at 4°C or below. Reheat cooked food to 74°C, checked with a thermometer.
Planned refrigerated interval: 70.5 hours.
Split pea and root vegetable soup · Fri, Oct 9
Freeze promptly on prep day · portion Y/1. Freeze promptly at −18°C; thaw in the refrigerator. Reheat cooked food to 74°C, checked with a thermometer.
Planned move to the fridge: 2026-10-08 at 20:00. Follow the component’s finishing instructions.
Chill perishable food promptly in shallow containers: within two hours, or one hour above 32°C. Fridge ≤4°C; freezer ≤−18°C. Follow each component’s storage and finishing instructions; raw vegetables and cold sauces are kept separate. A temperature check cannot undo unsafe storage. Storage guide & sources
Portion labels
Y is the actual measured finished batch. Y/N means one of N equal shares; it is not an estimated cooked weight. Planned labels need the actual finish time when you prepare the food.
Black bean patty mixture
planned
Share 1 · Y/1 · 2 servings
Planned prep finish
2026-10-04 at 21:03
Storage
refrigerated
Use by
2026-10-05 at 21:03
Dinner
Mon, Oct 5
Black bean and oat patties
Keep refrigerated at 4°C or below. Follow the recipe’s cold serving or final cooking instructions; keep fresh ingredients separate.
Pepper tomato egg sauce
planned
Share 1 · Y/1 · 2 servings
Planned prep finish
2026-10-04 at 19:33
Storage
refrigerated
Use by
2026-10-07 at 19:33
Dinner
Wed, Oct 7
Pepper and tomato eggs
Refrigerate promptly at 4°C or below. Reheat cooked food to 74°C, checked with a thermometer.
Split pea vegetable soup
planned
Share 1 · Y/1 · 2 servings
Planned prep finish
2026-10-04 at 20:43
Storage
frozen
Freeze promptly
2026-10-04 at 20:43
Planned move to fridge
2026-10-08 at 20:00
Use by
2026-10-09 at 20:00
Dinner
Fri, Oct 9
Split pea and root vegetable soup
Freeze promptly at −18°C; thaw in the refrigerator. Reheat cooked food to 74°C, checked with a thermometer.
What remains
These amounts come from this plan. Package surplus assumes you buy the listed quantities. Keep actual purchase amounts and product labels up to date.
Unallocated ingredients
Black beans180g · drainedSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Rolled oats440g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Onions180g · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Ground cumin36g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Plain flour tortillas6 pieces · cookedSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Cabbage680g · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Lemon juice210ml · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Olive oil425ml · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Salt238g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Black pepper46g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Potatoes300g · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Peas320g · frozenSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Plain yogurt360g · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Eggs2 pieces · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Plain bread80g · cookedSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Plain wheat noodles90g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Firm tofu100g · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Carrots700g · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Simple soy sauce125ml · cannedSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Dried split peas320g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Prepared shares
No prepared shares are reserved. Skipping or replacing a dinner keeps its already prepared share here.
Before you cook
Reference packaged-food ingredients may differ by brand. Check actual labels and cross-contact information. Exclusions filter recipe ingredients and cannot certify allergy safety.
Five dinners, step by step
01
Mon, Oct 5
Black bean and oat patties
2 servings · 25 min active (base recipe) · 18 min planned finish · stove · Crisp patties
Mashed beans and oats rest into a firm mixture before being browned and served in folded tortillas.
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Black bean patty mixture: Use the labelled share from your prep session. Planned prep finish 2026-10-04 at 21:03.
Ingredient notes show how much is included in your prep share and any amount still needed fresh. The quantities on the right are the full dinner totals.
Keep the labelled mixture chilled. Use the original portion for this dinner and follow its ingredient use-by limits. This mixture still needs cooking: follow the pan-cooking steps below before eating.
Divide into 8cm-wide patties no more than 1.5cm thick. Heat 15ml olive oil in a nonstick skillet over medium heat, reserving some for later batches. Cook for 4–5 minutes per side until browned, firm and steaming at the centre. Leave each patty untouched until its crust releases.
Shred 120g cabbage into 2mm ribbons and toss with 20ml lemon juice. Warm 2 pieces plain flour tortillas briefly in the empty pan, fold around the patties and add the raw cabbage. Keep patties the same thickness when increasing servings.
Full method for cooking fresh
Drain 300g black beans and pat dry. Mash three-quarters of them with a fork, leaving the rest whole. Grate 80g onions finely and squeeze out its liquid so the patties do not loosen.
Mix the beans and onion with 60g rolled oats, 2g ground cumin, 3g salt and 1g black pepper. Rest for 10 minutes until the oats absorb moisture. Press a small test mound: it should hold its edges. If it crumbles, mash more of the existing beans; if loose, press out moisture and rest again.
Divide into 8cm-wide patties no more than 1.5cm thick. Heat 15ml olive oil in a nonstick skillet over medium heat, reserving some for later batches. Cook for 4–5 minutes per side until browned, firm and steaming at the centre. Leave each patty untouched until its crust releases.
Shred 120g cabbage into 2mm ribbons and toss with 20ml lemon juice. Warm 2 pieces plain flour tortillas briefly in the empty pan, fold around the patties and add the raw cabbage. Keep patties the same thickness when increasing servings.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
02
Tue, Oct 6
Warm potato and pea yogurt salad
2 servings · 18 min active (base recipe) · 30 min planned finish · stove · Steam and gentle poach
Small potatoes steam until tender, then cool slightly before meeting peas and a lemon yogurt dressing.
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Cut 500g potatoes into 2cm cubes. Set a steamer basket or heatproof colander above simmering processing water, keeping the water below the food. Cover and steam over medium heat for 15–20 minutes until a fork passes through a cube easily. Refill the pot with boiling processing water if the level falls.
Add 180g peas for the final 4–5 minutes, following the packet instructions, until tender. Lift the basket out and spread potatoes and peas on a plate for 5 minutes so the surfaces dry and stop steaming strongly.
Cut 40g onions into fine 3mm dice. Stir with 140g plain yogurt, 20ml lemon juice, 10ml olive oil, 3g salt and 1g black pepper. If thick, loosen with a teaspoon of drinking water.
Fold the warm, rather than piping-hot, potatoes and peas into the dressing so it stays smooth. If using a chilled prepared component, serve cold. Divide into bowls and refrigerate any dressed leftovers promptly.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve cold promptly. Keep dressed salads and cut produce covered at 4°C or below and refrigerate within two hours, or one hour above 32°C. Follow the shortest ingredient use-by or opened-package limit; these cold components need no reheating.
03
Wed, Oct 7
Pepper and tomato eggs
2 servings · 18 min active (base recipe) · 12 min planned finish · stove · Set eggs
Eggs set gently in a reduced pepper and tomato sauce, with bread for the pan juices.
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Pepper tomato egg sauce: Use the labelled share from your prep session. Planned prep finish 2026-10-04 at 19:33.
Ingredient notes show how much is included in your prep share and any amount still needed fresh. The quantities on the right are the full dinner totals.
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
Make shallow wells in the hot sauce. Crack 4 pieces eggs into a cup one at a time and slide into the wells. Cover and cook over low heat for 6–10 minutes until whites and yolks are firm. If the base catches, add a spoonful of processing water at the side and lower the heat.
Serve the eggs and sauce with 160g plain bread. For a fractional egg quantity, beat the scaled egg amount first and pour it into the wells; check that it sets all the way through.
Full method for cooking fresh
Cut 100g onions into 5mm dice and 250g bell pepper into 1cm squares. Heat 15ml olive oil in a broad lidded skillet over medium heat. Soften onion and pepper for 8–10 minutes until a pepper piece bends easily. Stir in 2g ground cumin for 30 seconds.
Add 400g canned tomatoes, 3g salt and 1g black pepper. Simmer uncovered over medium-low heat for 10–12 minutes until a spoon drawn through the sauce leaves a gap briefly. Reduce watery tomatoes further so the eggs do not float.
Make shallow wells in the hot sauce. Crack 4 pieces eggs into a cup one at a time and slide into the wells. Cover and cook over low heat for 6–10 minutes until whites and yolks are firm. If the base catches, add a spoonful of processing water at the side and lower the heat.
Serve the eggs and sauce with 160g plain bread. For a fractional egg quantity, beat the scaled egg amount first and pour it into the wells; check that it sets all the way through.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
04
Thu, Oct 8
Ginger tofu and vegetable noodles
2 servings · 25 min active (base recipe) · 30 min planned finish · stove · Quick stir-fries
Thin ginger matchsticks perfume crisp-edged tofu and quick-cooked noodles in a broad skillet.
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Drain 300g firm tofu, pat dry and cut into 1.5cm cubes. Slice 200g bell pepper into 5mm strips, 100g carrots into 2mm matchsticks and 15g ginger into fine matchsticks; mince 8g garlic. Keep everything beside the stove before heating the pan.
Boil about 2L processing water per two servings. Cook 160g plain wheat noodles for the packet time until just tender, then drain and rinse briefly if the packet permits. Shake dry so excess water does not dilute the sauce.
Heat 20ml olive oil in a broad skillet over medium-high heat. Brown the tofu for 6–8 minutes, turning after each face releases. Push aside, add pepper and carrot and stir-fry for 3–4 minutes until tender with a little bite. Add ginger and garlic for 30 seconds; lower heat if garlic colours rapidly.
Add noodles, 25ml simple soy sauce and 60ml recipe water; toss for 1–2 minutes until the liquid coats the noodles. If watery, toss uncovered briefly; if sticking, add a spoonful of processing water. Work in small batches and keep the pan uncrowded.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
05
Fri, Oct 9
Split pea and root vegetable soup
2 servings · 18 min active (base recipe) · 12 min planned finish · stove · Soups, stews and sauces
Dried split peas simmer slowly with carrot and potato until the soup becomes naturally creamy.
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Split pea vegetable soup: Use the labelled share from your prep session. Planned prep finish 2026-10-04 at 20:43. Follow its thawing and finishing instructions.
Ingredient notes show how much is included in your prep share and any amount still needed fresh. The quantities on the right are the full dinner totals.
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
Serve with 160g plain bread. The soup thickens as it stands, so loosen with hot processing water when reheating a prepared portion. Freeze late-week portions promptly on preparation day.
Full method for cooking fresh
Sort and rinse 180g dried split peas, discarding stones or damaged peas. Cut 200g carrots and 200g potatoes into 1cm cubes, dice 100g onions 5mm and mince 8g garlic. Heat 15ml olive oil in a heavy pot over medium heat and soften onion and carrot for 5 minutes; stir garlic for 30 seconds.
Add split peas, potatoes and 1000ml recipe water. Bring to a boil, skim foam if needed and reduce to a gentle simmer. Partly cover and cook for 45–60 minutes, stirring every 10 minutes, until peas crush completely and potato centres are tender. Older peas may need longer; add hot processing water to keep them submerged.
Add 3g salt and 1g black pepper. Stir firmly to break down some peas and thicken the soup, leaving vegetable pieces intact. If it catches, lower the heat and stir more often; if it becomes stiff, add and record hot processing water.
Serve with 160g plain bread. The soup thickens as it stands, so loosen with hot processing water when reheating a prepared portion. Freeze late-week portions promptly on preparation day.
The displayed quantities already match your selected servings. For 1 serving use a small covered pot and check liquid early; for 2 use the stated method. For 4 or 8 use the planned pot-capacity batches and divide every ingredient proportionally. Keep each pot below 80% full. Maintain a gentle simmer and judge each batch by texture, not by multiplying the cooking time. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
Original recipes · Content edition 3 · Serving equivalents are cooking quantities. How this planner works