Meal prep
A little prep.
A much easier week.
Start small: a breakfast, a lunch and a shopping list that fits your routine.
You don’t need to prep everything.
Pick two things you’ll actually want to eat. Make the next day easier, then build from there.
- Choose one breakfast and one lunch.
- Check the fridge and cupboards before buying more.
- Reuse a few ingredients across both recipes.
- Keep dressings and crunchy toppings separate.
01. Pick your meals
Try berry overnight oats for breakfast and a rainbow salad for lunch.
02. Make one list
Group your list by fruit and veg, cupboard ingredients, chilled items and extras.
03. Prep the useful bits
Wash and chop what you need. Mix a dressing. Label containers with the date and keep food chilled as required.
Store it properly
Use clean containers and follow ingredient labels and use-by dates. For cooling, refrigerating and reheating food, check the Food Standards Agency’s chilling guidance.