I had to come clean and confess that I am pretty obsessive about menu planning since my husband (who is a bit of a computer whiz amongst other talents) made me an excel spreadsheet for that very purpose some six years ago. It is basically a database with the ingredients for all the recipes I cook so that each week, I tick the ones I want to use and from there I can print out a list of ingredients I need to buy. It originally came into being because I used to spend ages each week copying down things out of recipe books and this speeds things up a lot. It is also useful as a way of storing all the recipes I use (now about 120 of them - I think I need help...). It keeps track of when we had each meal so that I can rotate things and not have the same dish too often.
Anyway, that is my way of doing things and it works well for me, although for those of you who are more laid back about menu planning, it may seem a bit over the top! For any fellow planning freaks I will try to persuade my husband to post the program sometime, and meantime, here's one of my family's favourite recipes, kedgeree. I got this from Annabel Karmel's book of baby and toddler recipes, although I've modified it slightly for my family's tastes.
350g of smoked haddock or cod (dyed or undyed)
142ml tub of double cream
1 onion, chopped
1-2 teaspoons mild curry paste (I use Pataks korma paste)
1 teaspoon lemon juice (optional – I use Jiff lemon)
1. Hard boil the eggs and mash with a fork (you can do this in advance).
2. Cook the rice as normal.
3. Cut fish into pieces and take off any obvious bones. Put into a microwavable bowl and pour over the cream. Cover with cling film, pierce some holes in it and cook on full power for 5 minutes.
4. Heat olive oil in a wok and gently fry the onion for 4-5 minutes until soft.
5. Stir in curry paste and cooked rice and cook for 1 minute.
6. Add cooked fish and cream mixture, lemon juice and mashed eggs.
7. Mix together, heat through and serve.