For years we’ve been taught to think about dinner like this:
Choose the meat.
Then add the vegetables.
Then add a carbohydrate.
It’s the classic “meat and three veg” mindset.
But I’ve realised that’s not actually how I cook anymore.
And I think it’s made dinner easier, more varied and often cheaper.
Instead I start here:
What’s in season?
What’s already cooked?
What’s growing?
What needs using?
Only then do I ask:
Do I even need meat tonight?
Maybe the answer is:
- eggs
- beans
- chickpeas
- leftover chicken
- tofu
- salmon
Sometimes it’s a roast.
Sometimes it’s just a handful of leftover shredded chicken.
Sometimes there isn’t any at all.
Build From the Base
Every meal starts with a base.
That could be:
- slaw
- roasted vegetables
- couscous
- rice
- mash
- beans
- pasta
- soup
- salad
Now you’re halfway there.
Add Colour
What’s in the fridge?
What’s in the garden?
What needs using?
Add Protein
Not because it has to be the biggest thing on the plate.
Because it completes the meal.
Sometimes that’s:
- roast chicken
Sometimes it’s:
- two eggs
Sometimes:
- chickpeas
Sometimes:
- leftover brisket
Sometimes:
- nothing more than butter beans.
Finish With Something Interesting
Fresh herbs.
Pickles.
Kimchi.
Seeds.
Capers.
Olives.
Feta.
Suddenly dinner feels different.
The Mrs E Method
🌿 Start with the base.
🥕 Add vegetables.
🥚 Add protein.
🌱 Finish with flavour.
Not the other way around.