Hi everyone! Here we are, another Sunday, another Meals of the Week post! Every Sunday I like to share with you, my dear readers, my meals of the week. Everything delicious that I have cooked and or eaten for my main meals over the past seven days!
Because I live on my own, feeding myself can be somewhat of a challenge unless I am having company over for a meal. The temptation can be there to eat frozen dinners or takeaways. I don't want to be that person. Those ready meals are loaded with fats, sugars and salts, no matter how different they might tell you, and to be honest, they are always, always disappointing. The reality never ever lives up to the picture they try to tempt you with on the cover.
This was a really busy week this week. I had Eileen with me most of the week and we ate at my sisters or out with family for 3 of the days. Monday she had a medical procedure done so that called for a simple supper that was filling but not upsetting. We had Sunday dinner at my sister's and a Birthday dinner there on Thursday and then our usual Wednesday night out dinner with the family. In all of those instances I have provided "like" recipes to make up for the meals that we ate elsewhere.
We did enjoy some really delicious meals, if simple and I really hope that you will be inspired to want to cook some of them for yourselves. That Roast chicken dinner is one of my favorites as is the pizza. In any case, here are the tasty meals that I enjoyed over the past seven days.
Seven tasty days. Seven simple and tasty dinners with menu suggestions and sides. Enjoy!
SUNDAY, August 9th - Sunday Dinner at my sister Cindy's
On Sunday we had a family dinner at my sisters. She had roasted a chicken, spatchcock style in the oven with a variety of vegetables. It was delicious. She also had dessert by way of these little apple pie cinnamon roll bakes. (Watch for recipe soon!)
In it's place I am sharing my recipe for Roasted Spatchcock Chicken. This is the kind of comforting, golden‑skinned supper that fills the whole house with promise. A beautiful free‑range bird is butterflied for quicker, more even cooking, then tucked under a blanket of herb‑flecked butter and bright lemon zest that melts down into every tender bite. It roasts atop a hearty bed of carrots, parsnips, onions, celery, garlic, and fresh thyme — a rustic trivet that infuses the meat with deep, savoury goodness while becoming its own side dish of caramelized vegetables. The high‑heat start gives you that irresistible salty, crunchy skin, while the gentle finish keeps the meat succulent and moist. Spoon those lush pan juices over the top, add a scoop of sage and onion stuffing if you like, and you’ve got a Sunday‑worthy dinner that tastes like home — with plenty left over for sandwiches, casseroles, and even a pot of soup. A true meal that keeps on giving.
MONDAY, August 10th - Honeyed Tomato Soup with Cheddar & Onion Marmalade Panini
My daughter had the first of her medical procedures on Monday and so I had her with me for an extra couple of days so that I could keep an eye on her. She was at the hospital for most of the day and returned home ravenous after not being able to eat for 12 hours but at the same time feeling a bit under the weather so wanting something simple.
Grilled cheese and tomato soup are the ultimate comfort food when you are feeling low and not quite up to snuff. So that is what I made her. I am sharing something a tiny bit fancier with you however.
Tender chicken, buttery sautéed celery and onion, and a blend of sage, thyme, marjoram, nutmeg, and parsley bake into a golden, savoury pie that the author admits “may not look like much,” but is purely and simply delicious . Cut into wedges and served with a ladle of creamy peas and carrots over the top, it becomes a deeply nostalgic, incredibly tasty meal that feels like Sunday supper — even on a weeknight.
It’s simple, adaptable, budget‑friendly, and wonderfully comforting… the kind of dish you will want to make again and again. We enjoyed this simply with a tossed salad on the side.
WEDNESDAY, August 12th - Dinner out with the Family
Most Wednesday nights we all go out together as a family to a local eating spot. Eileen always joins us, which she loves. This week was no different. Cindy, dad and myself had the one piece fish and chips. Hazel had her usual grilled haddock dinner and Eileen had spaghetti & meatballs. We all enjoyed our meals.
I am sharing my own small-batch recipe for Spaghetti and Meatballs with you in it's place. This small-batch recipe is everything we love about the classic family supper . . . tender, juicy meatballs simmered low and slow in a simple homemade tomato sauce that tastes like pure comfort. The meatballs are a beautiful blend of beef and pork for extra moisture and tenderness, seasoned with basil, oregano, onion and garlic powders. They brown in a skillet, creating those flavor-packed little caramelized bits that melt into the sauce.
The sauce itself is wonderfully unfussy. Tomatoes, paste, balsamic for richness, a bay leaf, and just enough seasoning to let the meatballs shine. After about an hour of simmering, everything becomes thick, savory and deeply comforting, ready to spoon over hot spaghetti noodles and showered with a dusting of freshly grated Parmesan. It’s streamlined, budget‑friendly, and perfect for a weeknight — the kind of recipe that feels like home and tastes even better the next day fried in a bit of butter. (A naughty indulgence.)
This is a meal that goes wonderfully with a salad and some garlic bread on the side.
THURSDAY, August 13th - Birthday Dinner at my sister Cindy's with the family
Thursday was my 71st birthday and my sister hosted us all for a Birthday dinner. So dinner together as a family again. Eileen is really enjoying being included in these activities and we are really enjoying having her with us!
My sister cooked a delicious homemade pizza for us which we enjoyed with Potato Salad and Corn on the Cob. It sounds a weird combination I know, but it was all delicious, and nobody was complaining. My sister makes great pizzas.
In it's place I am sharing my recipe for Perfect Pizza. This is the pizza that I used to make for the Mr. when I cooked at the manor. He loved it very much and requested one of these at least once every couple of weeks. It boats a simple reliable homemade dough which I perfected through the years. It rises quickly, rolls out like a dream and bakes into an irresistible crisp base every time.
The sauce is also my homemade, honed recipe for a sauce that has a warm, savory and delicious depth. This, too, is something I have spent years perfecting. With plenty of cheese and your own toppings, this makes for the best and most perfect pizza you could ever make for your family.
Usually I would just enjoy this with a tossed salad, but the potato salad and corn on the cob went beautifully as well, and for dessert, she served a lush chocolate frosted chocolate butter cake that she had gotten at a local shop. Altogether it was a lovely Birthday meal!
(You can find my recipes for Potato Salad, Corn on the cob and chocolate cake at the links provided. Just click on their names.)
FRIDAY, August 14th - Turkey Sub Sandwich
I went out shopping to get some bits and bobs with my sister on Friday. We usually take my father and his friend Maryann to the mall where they enjoy scratch tickets and Buddy Burgers at the A&W together. While they are doing that, we go shopping. I like to pick up my cat food at Walmart (the cheapest) and we usually hit another store or two before we go back to pick them up and go home. Usually on the way home we stop at the chicken farm to get eggs and homemade bread and maybe even another one or two goodies.
I am usually exhausted by the time I get home however and usually I will either grab something from the freezer or make something quick and easy for my supper. This week I picked up everything I needed in the local shops to make myself a Turkey Sub Sandwich. I practically lived on these sandwiches in the months following the breakup of my marriage back in 1998. Back then I had to buy them. This recipe I am sharing is a much better and tastier version than those ones I used to buy, made all the more so for it's fresh and tasty ingredients.
A nice crusty bun, sliced deli turkey, thinly sliced cucumbers, tomatoes, peppers and onions. Along with a mayonnaise dressing, hot pickled peppers, pickles and black olives. Did I forget the lettuce? Yes, lettuce too.
These sandwiches are a full meal in and of themselves. You could add some potato chips for the heartier eater, but on their own they provide most, if not all, of your food groups and are delicious!
.JPG "Sheet Pan Chicken Fajitas")
SATURDAY, August 15th - Sheet Pan Chicken Fajitas
On Saturday (yesterday) I picked up Eileen for our weekend sleepover. I had bought her a new knife so I wanted us to be able to make something for supper together that I could teach her some knife skills so that she could learn to use it safely. Sheet Pan Chicken Fajitas were perfect. She got in a lot of practice cutting a variety of veggies and chicken for this.
.JPG "Sheet Pan Chicken Fajitas")
These Sheet Pan Chicken Fajitas are the definition of a weeknight win — fast, vibrant, and bursting with Tex‑Mex flavour. Everything cooks together on one tray, making prep simple and cleanup a breeze. Thin strips of juicy chicken breast and thigh meat are tossed with chili powder, cumin, coriander, oregano, garlic, and a splash of oil, then roasted alongside colourful peppers and onions until everything is tender, sizzling, and irresistibly fragrant . A squeeze of fresh lime at the end wakes up all those warm spices and makes the whole tray smell like a fiesta.
Warm tortillas, your favourite toppings — guacamole, salsa, sour cream, cheese — and suddenly you’ve got a fun, build‑your‑own supper that feels special without any fuss . It’s colourful, customizable, and incredibly tasty… the kind of meal that proves simple really can be spectacular. A winner/winner chicken dinner for two!
And there you have it, my meals of the week for this the second week of August, 2026. It was a bit of an unusual week, but I hope something here has appealed to you!
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
If you’re looking for a simple, comforting dessert that celebrates the very best of late‑summer fruit, this Mixed Berry Crumble is the perfect choice. Made with a colourful blend of berries and topped with a buttery, golden crumble, it’s a dessert that’s both easy to prepare and irresistibly delicious.
Whether you use fresh berries at their peak or frozen ones from your freezer stash, this crumble bakes into a bubbling, jammy filling with a crisp, nubbly topping that feels like pure home‑baked comfort. Served warm with cream, custard, or ice cream, it’s a timeless treat that fits beautifully into any day of the week — simple ingredients, big flavour, and all the cozy charm of a classic fruit crumble.
This is the perfect dessert for this time of year. Late summer. We are just getting to the end of the strawberries and the Blueberries and raspberries are at their best. Let's get ready to crumble!!
I actually used frozen blueberries and strawberries for this. I have frozen blueberries left from last year, and I wasn't able to get out and get any strawberries. I had some of those in the freezer as well. So what I did was I just gently mixed them with fresh raspberries and put them into the oven for about 10 minutes before I added the remaining ingredients. You could also add blackberries if you wish. I think cherries would also be quite wonderful.
It worked beautifully. The berries were perfectly thawed and ready for me to sprinkle over the white chocolate and the buttery crumble mixture. The white chocolate perfectly sweetens the fruit so you need no other sugar in the filling. It's a delightful mix of sweet and tart.
The topping has just the right amount of buttery and crispness . . . part of it sinks down into the fruit thickening the juices. It's just delightful. Especially when served up with dollops of cream. All that rich cream melting down into the fruit and buttery crumble. This was moreishly scrumptious. We are in love.
- 2 cups (300g) of strawberries, washed and hulled (cut in half if large)
- 2 cups (200g) fresh blueberries
- 2 cups (200g) fresh raspberries
- 1/2 cup (100g) of good white chocolate, broken into bits
- 2 cups (240g) all-purpose plain flour
- 1/2 cup+ 2 TBS (140g) of chilled butter, cut into bits
- 1/3 cup (80g) sugar
Strawberries, Blueberries & Raspberries A beautiful trio of late‑summer berries. You mention that blueberries and raspberries are at their best this time of year, while strawberries are finishing their season . Frozen berries work wonderfully too. So you can really make this crumble any time of the year.
Optional Blackberries You note that blackberries can be added if you have them — they blend beautifully with the other berries and deepen the flavour and colour of the crumble .
White Chocolate This is the secret ingredient that makes your crumble special. Instead of adding sugar to the fruit, you scatter bits of good white chocolate over the berries. It melts into the juices, sweetening the fruit naturally and creating a lovely balance of sweet and tart flavours .
Plain Flour The base of your crumble topping. It helps create that classic crumb texture — tender, crisp, and golden once baked.
Butter Chilled butter is rubbed into the flour and sugar until the mixture resembles dry breadcrumbs . This is what gives the topping its buttery richness and irresistible crispness.
Sugar A modest amount of sugar in the topping adds sweetness and helps the crumble brown beautifully. Since the fruit is sweetened with white chocolate, no extra sugar is needed in the filling itself.
- Preheat the oven to 400*F/ 200*C/gas mark 6. (This is a regular oven, not a fan oven. If using a fan oven you will need to reduce the temperature by about 20 degrees.)
- Butter a six cup deep casserole dish. Gently mix the berries and pour them into the dish. Scatter the white chocolate bits over top. (Don't be too hard on the berries so that you can keep them whole without breaking them up.)
- Measure the flour and sugar into a bowl. Drop in the butter. (Make sure the butter is quite cold.)
- Rub the butter into the dry mixture with your finger tips until the mixture resembles dry bread crumbs. Sprinkle this mixture evenly over top of the fruit. (Use the tips of your fingers in a snapping motion. The crumb topping should come out fairly fine without a lot of big lumps of butter in it.)
- Bake for 35 to 40 minutes, until the crumble topping is golden brown and the fruit is bubbling up.
- Serve warm with or without lashings of cream! (Or ice cream, clotted cream, pouring cream or even warm custard.)
Give frozen berries a head start in the oven If using frozen strawberries or blueberries, pop them into the oven for about 10 minutes before adding the white chocolate and crumble topping. This ensures they thaw evenly and bake up beautifully.
Mix berries gently to avoid bruising The recipe calls for gently mixing the berries before placing them in the dish — this keeps them whole and prevents them from turning mushy.
Use good‑quality white chocolate The white chocolate is the only sweetness in the filling, so choose a good bar for the best flavour. It melts into the fruit and creates a perfect sweet‑tart balance.
Don’t skip the buttery crumble texture test Rub the butter into the flour and sugar until the mixture resembles dry breadcrumbs — this ensures a crisp, golden topping.
Bake until the topping is deeply golden The crumble is ready when the top is golden brown and the fruit is bubbling up around the edges. This guarantees the topping is crisp and the juices have thickened.
Serve warm for maximum deliciousness Warm crumble lets the fruit juices mingle with the buttery topping — especially if you add clotted cream, which melts into every nook and cranny.
Add blackberries for extra depth Blackberries are a lovely optional addition if you have them.
Use a deep casserole dish A six‑cup deep dish gives the crumble room to bubble without overflowing.
Late Summer Mixed Berry Crumble
A delicious way to use up the last of the summer berries. I use strawberries, blueberries and raspberries. Any sweetness comes from the delicious addition of some white chocolate. The buttery crumbs are it's crowning glory!
Ingredients
- 2 cups (300g) of strawberries, washed and hulled (cut in half if large)
- 2 cups (200g) fresh blueberries
- 2 cups (200g) fresh raspberries
- 1/2 cup (100g) of good white chocolate, broken into bits
- 2 cups (240g) all-purpose plain flour
- 1/2 cup+ 2 TBS (140g) of chilled butter, cut into bits
- 1/3 cup (80g) sugar
Instructions
- Preheat the oven to 400*F/ 200*C/gas mark 6.
- Butter a six cup deep casserole dish. Gently mix the berries and pour them into the dish. Scatter the white chocolate bits over top.
- Measure the flour and sugar into a bowl. Drop in the butter.
- Rub the butter into the dry mixture with your finger tips until the mixture resembles dry bread crumbs. Sprinkle this mixture evenly over top of the fruit.
- Bake for 35 to 40 minutes, until the crumble topping is golden brown and the fruit is bubbling up.
- Serve warm with or without lashings of cream!
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
There’s something wonderfully comforting about a dish that starts with humble ingredients and turns into pure, cozy magic. This Enfrijoladas Bake is exactly that kind of recipe — a simple, family‑friendly meal inspired by classic Mexican enfrijoladas, but made even easier by layering everything into one bubbling casserole. Soft folded tortillas, creamy seasoned beans, melty cheese, and your favorite toppings come together in a bake that’s hearty, budget‑friendly, and perfect for busy weeknights.
If you love meals that are big on flavor, gentle on the wallet, and endlessly customizable, this Enfrijoladas Bake will quickly become a go‑to. It’s the kind of dish you can make with pantry staples, adapt to whatever you have on hand, and serve to anyone who appreciates a warm, satisfying dinner straight from the oven.
- 1 (16 oz/435g) tin of refried beans
- 1 can (4.5oz) tin of chopped green chilies (I used 4 fresh jalapenos, roasted and chopped)
- 1 cup (240ml) thick and chunky salsa, any strength
- 2 cups (240g) 4-cheese blend
- 1 package (6 inch) flour tortillas for soft tacos and fahitas
- chopped spring onions or red onions
- dairy sour cream
- chopped black olives
- grated cheese
- chopped coriander
- more salsa
Refried Beans
The base of the sauce is a tin of refried beans, which gives the dish its creamy, hearty texture. They blend beautifully with the salsa and chilies to create a smooth dipping sauce for the tortillas.
Green Chilies (Fresh or Tinned)
The original recipe calls for tinned chopped green chilies, but since they’re hard to find in the UK, you roast fresh green jalapeños instead — a delicious substitute that adds bright, fresh heat. Roasting them until blistered, steaming, peeling, and chopping gives a deeper flavour. Remove the seeds if you prefer less heat.
Salsa
Any thick and chunky salsa works well here — mild, medium, or hot depending on your preference. It adds acidity, moisture, and Tex‑Mex flavour to the bean mixture.
Cheese Blend
A 4‑cheese blend gives the best melt and flavour. You sprinkle some inside each tortilla and more on top before baking, creating that gorgeous gooey finish.
Flour or Corn Tortillas
The recipe uses 6‑inch flour tortillas, but corn tortillas work beautifully too — you’ve tested both with great results. They’re dipped in the bean sauce, folded into triangles, and baked until soft and cheesy.
Optional Toppings
Sour cream, salsa, chopped onions, olives, coriander, and extra cheese all add freshness and texture. Readers also loved mango salsa, pea‑and‑avocado guacamole, tomato, red onion, and black olives as vibrant, flavourful go‑withs.
- Preheat the oven to 200*C/400*F/ gas mark 6. Butter a 13 by 9 inch baking dish. Set aside. (It's important that your dish is large enough to hold everything comfortably and keeping it buttered will help to prevent anything from sticking.)
- Put the beans, chilies, and salsa into a blender or food processor. Blitz until smooth. Pour into a pie tin. (There is no substitute for this really. You could mash everything really well with a potato masher, but you really want a smooth mixture. An immersion stick blender will also work well.)
- Take your tortillas one at a time and dip into the bean sauce to coat. (I leave it flat in the dish to do the following)
- Sprinkle 2 TBS of the cheese blend over half of the tortilla and fold over to a half moon, fold in half and then in half again. You should have a triangular shape. (Not that hard to do. You're just folding it into quarters.)
- Place into the baking dish. Repeat with the remaining tortillas. Spoon any remaining sauce over top along with any remaining cheese.
- Bake for 12 to 15 minutes. Serve hot with your favourite toppings! (Delicious doesn't begin to cover it!)
🌶 Choose Your Chilies Wisely
🫘 Blitz Until Smooth
Blending the beans, salsa, and chilies until silky makes dipping the tortillas much easier and ensures even flavour throughout the bake .
🌯 Dip Both Sides of the Tortilla
Press one side into the sauce, flip, and press the other side. Not all of it sticks — and that’s perfectly fine because you spoon extra sauce over the top before baking .
🧀 Don’t Skimp on Cheese
Sprinkle cheese inside each tortilla and on top. This helps them hold their shape and gives that gorgeous melty finish .
🔥 Quick Bake, Big Payoff
These bake in just 12–15 minutes, making them a brilliant fast meal for busy days .
🥣 Use Any Tortillas You Have
Corn or wheat tortillas both work beautifully — use whatever’s in your pantry .
🍅 Add Fresh Toppings for Contrast
Sour cream, salsa, chopped onions, olives, coriander — all add brightness and texture. One reader loved theirs with mango salsa, pea‑and‑avocado guacamole, tomato, red onion, and black olives .
👫 Easy to Scale Down
The recipe halves perfectly for two people, making it ideal for small households or cozy suppers for two Tex‑Mex lovers .
⏱ On the Table Fast
You can have this dish ready in about half an hour — a great option when you want comfort without fuss.
.JPG "Enfrijoladas Bake")
Enfrijoladas Bake
What can I say . . . refried beans, green chilis, tortillas, salsa, cheese, delicious!
Ingredients
- 1 (16 oz/435g) tin of refried beans
- 1 can (4.5oz) tin of chopped green chilies (I used 4 fresh jalapenos, roasted and chopped)
- 1 cup (240ml) thick and chunky salsa, any strength
- 2 cups (240g) 4-cheese blend
- 1 package (6 inch) flour tortillas for soft tacos and fahitas
- chopped spring onions or red onions
- dairy sour cream
- chopped black olives
- grated cheese
- chopped coriander
- more salsa
Instructions
- Preheat the oven to 200*C/400*F/ gas mark 6. Butter a 13 by 9 inch baking dish. Set aside.
- Put the beans, chilies, and salsa into a blender or food processor. Blitz until smooth. Pour into a pie tin.
- Take your tortillas one at a time and dip into the bean sauce to coat. (I leave it flat in the dish to do the following)
- Sprinkle 2 TBS of the cheese blend over half of the tortilla and fold over to a half moon, fold in half and then in half again. You should have a triangular shape.
- Place into the baking dish. Repeat with the remaining tortillas. Spoon any remaining sauce over top along with any remaining cheese.
- Bake for 12 to 15 minutes. Serve hot with your favourite toppings!
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Social Icons