What we’re cooking this week

Thai chicken curry with ginger and Thai basil (S $18.00, M $25.00, L $35.00 )
It's hard to think of a better all-rounder than this dish - it freezes well, tastes delicious, covers all nutritional bases and is loved by everyone (except my daughter who is delightful in all ways besides her stubborn antipathy toward anything containing fish sauce). Anyway, our favourite Thai chicken curry uses a zesty, herby homemade spice paste and plenty of lime leaves and julienned ginger with diced, free-range Thirlmere chicken. We use half and half coconut milk and chicken stock to keep it light, and finish with handfuls of Thai basil, baby peas and spinach. Reheat gently and serve with steamed jasmine rice. Gluten free.

Texan shredded beef brisket with barbecue sauce (S $18.00, M $25.00, L $35.00 )
We gave this dish a dry run at an ill-judged Westwood-Gilliatt dinner last Sunday night (ill-judged only in the timing - never dine with a Westwood the night before an early start and a full day's cooking is all I can say) and it was set upon hungrily by all family members from five to fifty. For those of you who know our pulled pork, it's not unlike that, but a bit leaner, spicier and less sweet. We start by giving whole brisket a dry rub of salt, sugar, spices and garlic, then slow roast it for hours in the oven, basting it with a sweet, spicy and tangy homemade barbecue sauce. When it's tender, we shred the brisket and toss it through the remaining sauce. It's great warmed through in a saucepan or microwave then stuffed into a soft roll with the coleslaw, below, or with a baked potato and salad. It also makes a sensational filling for tacos or burritos. It will last for a week in the fridge - I don't see why it couldn't be frozen but haven't tested that out yet so make no rash promises.

Classic Coleslaw (S $7.50, L $15.00 )
Sometimes we like a mayo-free coleslaw but beefy dishes like the brisket and meatloaf seem to call for a more old-fashioned coleslaw, with a balanced but creamy dressing. Here, we're dressing our shredded cabbage and carrot with sour cream and mayo, zhoujed up with toasted sesame seeds, celery salt, cider vinegar and mustard. Serve with any other of this week's dishes (the brisket, the meatloaf or the chicken wings - not the curry, sillies). Will keep in the fridge till the end of the week but can't be frozen. Gluten free.

Pancetta-wrapped meatloaf with spiced tomato chutney (M $25.00 )
From Texas, we're moving onto California - and more specifically, 72 Market Street, Venice Beach from where this recipe originally came (before years of us tweaking, substituting and generally fiddling). Like all the best American recipes, this meatloaf is timeless, approachable and very family-friendly. We cook down a flavoursome vegetable base of onions, carrots, celery, garlic and red pepper, mix it with parsley, thyme, nutmeg and tomato paste then fold it through pork and veal mince, before wrapping it in slices of pancetta. (Note, we use breadcrumbs and egg to bind the mixture.) With the meatloaf, we serve our homemade tomato chutney, spiced with ginger and nigella, cumin and mustard seeds. To cook, remove plastic and upend the plastic container on a baking tray (run a knife around to break the vacuum if it's stubborn) and bake at 175C for about 45 minutes or until browned and cooked. Serve with the chutney and mash (below) or a salad and baked potato . May be frozen - if cooking straight from frozen, add an extra 25 minutes’ cooking time and make sure it’s cooked right through (I test by inserting a knife and checking that the tip is very hot), or defrost fully before cooking as above.

Macaroni Cheese (S $9.00, M $15.00 )
A mac and cheese is a great side dish for the meatloaf (above), but it works just as well as a simple vegetarian supper with a salad or a stand-alone kids' dinner. To the cooked pasta, we stir through a béchamel sauce, enriched with grated cheddar and parmesan, spiked up a little with Dijon mustard and paprika, then sprinkle the finished dish with a scattering of breadcrumbs and parmesan. Bake in a 180C oven for about 30 minutes or the breadcrumbs are golden and the mac is hot and bubbling. Vegetarian.

Sticky little chicken winglets with soy and sesame (S $12.50, L $25.00 )
Hey, they're sticky, they're little, they're chicken winglets - need I really go on? Well, yes I need, if only to point out that these are lovely free-range chicken winglets (wing tips removed, and wings cut into two pieces) from our dear friend John Meredith at Thirlmere Poultry, and they are coated in a junk-free, homemade marinade of soy, honey, ginger, garlic, a little shaoxing, a pinch of five spice and sesame oil, which we've simmered till it's glossy. We're sprinkling the winglets with sesame seeds and piling them into foil trays (no washing up - hooray!) for you to cook at home - 40 minutes at 185 C should do it - flip them a couple of times during cooking if you remember. They also barbecue well. Serve with noodles and stir-fried Asian greens, or a simple salad and potato wedges, depending on your market. A small will feed two adults or a few children; a large should feed a large family.

Dinner Ladies also have a range of frozen dinners. To see what’s available this week, please click on To Order