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15/10/2026

£40 FREEZER FILL SERIES, part 2 / recipe 1: Twice baked Shepherd’s pie baked potatoes. The full details are below so click save and let me know if you give these a go!

Macros
Calories 646
Protein 43g
Fat 31g
Carbs 50g

Ingredients serves 4
500g 10% lamb mince
1 onion
4 garlic cloves
2 carrots
10g butter
fresh thyme
salt & pepper
1 beef stock pot (125ml water)
1 cup frozen peas

4 300g baking potatoes (only using half of the insides for cheddar chive mash top)
fresh chives
125ml milk
25g butter
salt & pepper
60g extra mature cheddar (for the mash filling)
40g extra mature cheddar (to add to the top to bake up)

Wash and pierce the potatoes before baking in a preheated oven for around 1 hour at 200.

Pan fry diced onion and carrot in butter for a few minutes before adding minced garlic. Add fresh thyme, season with salt, pepper and cook for a few minutes.

Add mince, season to taste and cook until brown. Once brown add stock, frozen peas and cover with a pan lid. Simmer whilst you wait for the potatoes.

Remove the insides of the baked potatoes gently, add half to a bowl. Mix in milk, butter, season with salt and pepper. Mix through grated cheddar and chopped chives.

Add the shepherd’s pie mix to the potato skins and fully cover with the cheddar chive mash. Add a sprinkle of cheese to each one and bake in the oven for around 25 mins at 20.

I used the leftover mash to make truffle parmesan cheddar balls, these are the ingredients if you want to give them a go they are unreal:

Combine:
600-700g mash
3tbsp cornstarch
salt & pepper
1/2 tsp garlic
1/2 tsp herbs

Roll and separate into equal parts. Using your hands press the mash mixture flat, add a little cubes of cheddar, fold the edges in and roll into smooth balls.

Make sure you leave the balls in the fridge, preferable overnight! They need to be cold when you cook them to avoid falling apart in the oil. Fry for around 4/5 minutes. You can cook them in the air fryer but you don’t get as good results.

I topped with parmesan, truffle dust, truffle oil, salt and chives.

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07/10/2026

Welcome back to my series, £40 Freezer Fill. Where I’m showing you how to make meal prep that you actually want to eat, whilst prioritising protein, flavour and affordability.

Make sure you are following along as I share the recipes! Which would you like first?

Recipe 1: Twice baked Shepherd’s pie potatoes
Recipe 2: Slow cooked ragu and bechamel pasta bake
Recipe 3: Fish pie
Recipe 4: Paneer vegetable rice

This week I grabbed all the ingredients from , shopping list for this series is below, save to come back to:

500g 10% lamb mince
500g 5% beef mince
frozen fish pie mix
4 onions
1 large garlic bulb
500g carrots
1 leek
1 small broccoli head
1 lemon
2x peppers, 1 red, 1 yellow
4 large baking potatoes
1.25kg maris piper potatoes
fresh thyme
fresh chives
extra mature cheddar
2x blocks of paneer
frozen peas
500g long grain rice
500g giant pasta shells
tomato puree
2x cans chopped tomatoes
veg stock pots
beef stock pots

Seasonings / staples which you will likely have in but if not:
Turmeric
Cayenne pepper
Paprika
Olive oil
Butter
Salt & pepper
Milk

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05/10/2026

Homemade pesto cheesy spinach gnocchi with crispy skin chicken. If you don’t know what to make for dinner this week, give this a go because it is really delicious! The recipe and macros are below for you

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Macros 👇
Calories 835
Protein 55g
Fat 47g
Carbs 51g

Ingredients (3)👇
10g butter
100g cherry tomatoes
1 white onion
450g spinach gnocchi
40g light creme fraiche
50g grated mozzarella
450g skin on chicken breasts

Homemade pesto:
50g basil leaves
30g pine nuts - toasted
4tbsp olive oil
50g parmesan
1/2 lemon
1 garlic cloves
pinch of salt & pepper

To make the pesto start by toasting the pine nuts over a medium high heat for a few minutes until browns. Add basil leaves and the pine nuts to a blender, pulse gradually to combine. Add garlic, a squeeze of lemon, parmesan, and half the olive oil, pulse again. Add the remaining oil and pulse again until you get your preferred consistency.

Dice the onion and half the tomatoes then pan fry in butter. Season with salt, pepper, and cook until the tomatoes are jammy.

Cook the gnocchi, I prefer boiling salted water for a couple of minutes.

Add pesto to the tomatoes along with some of the gnocchi water to loosen the sauce. Add creme, lemon, and mix through the cooked gnocchi.

Sprinkle over mozzarella and a scrunch of black pepper.

I served it with crispy skin chicken breasts, soooo good.

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01/10/2026

What I eat in a day to hit 122g of protein and 25g of fibre. Let me know which recipes you’d like!

Breakfast: Smoked salmon ricotta smashed jacket

Lunch: Pea and Parmesan soup

Dinner: Pesto gnocchi with crispy skin chicken breast

Snack: lentil tortillas with .kitchen jalapeño hummus.. so gooood

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30/09/2026

Lake Como & Milanooo dump 💙 Swipe to see unreal food & views!

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29/09/2026

12 meal preps for £30 from
I’m combining good quality ingredients with lower costs and this is what I made this week:

4x Lamb, tomato and butter bean stews (freezer friendly)
4x Pea, parmesan and bacon soups (freezer friendly)
4x Red pepper, spinach and feta frittata

Shopping list:
2x 6 pack of eggs
1 80g bag of spinach
1 red pepper
3 onions
200g greek lighter salad cheese
500g frozen peas
2kg king edward potatoes
2 garlic bulbs
veg stock pots
80g shaved parmesan
200g smoked bacon streaky rashers
2x jars of butter beans
350g diced lamb
500g carrots
1 can chopped tomatoes
fresh parsley

Let me know if you like the sound of any and I will write up the recipes and macros💖

My series is in my highlights if you want more ideas!

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28/09/2026

Giant Yorkshire pudding stuffed with cheddar chive mash, peas, and sausages in a red onion gravy.. my death row meal fr! Recipes below if you want to treat your taste buds x

Yorkshire pudding mixture to make 2 massive ones:
105g plain flour
3 eggs
pinch of salt
150ml milk
oil to cook the batter in

Preheat the oven at 200. Add a generous amount of oil to baking dishes, I used flan tins. Preheat the oil for around 10 minutes at 200 until it’s piping hot.

Add a sprinkle of sea salt into the flour before cracking in eggs, pouring in milk and whisking until you have a smooth batter.

Pour the batter into the hot oil then cook in the oven for around 20 minutes at 200 - do not open the door throughout.

Sausages in red onion gravy:
6x 6 ingredient sausages
1 large red onion
10g butter
2tbsp balsamic vinegar
500ml beef stock
splash of woster sauce
salt & pepper
fresh thyme

Pan fry sliced red onion in butter for a few minutes before adding balsamic vinegar, turn the heat low and cook for around 15 minutes. Add beef stock, a splash of woster sauce, salt & pepper to taste and fresh thyme. Allow the gravy time to reduce and thicken but if you can’t be bothered waiting just add a cornstarch slurry. Remove the thyme and add cooked sausages.

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25/09/2026

£40 FREEZER FILL SERIES, Part 5 / Recipe 4: Chicken, chickpea and spinach curry loaded onto jacket potatoes. The full details are below so click save, share and make sure you’re following along

The shopping list for this whole series is in part 1! If you struggle to find it let me know x

Macros
Calories 648
Protein 44g
Fat 16g
Carbs 78g

Ingredients (5)
650g chicken breast
25g creme fraiche
salt & pepper
2tsp garam massala
1tsp cumin
1tsp paprika
4 garlic cloves minced
1cm ginger
10g butter to cook the chicken in

10g butter
1 white onion diced
4 garlic cloves
2 cans of chopped tomatoes
2tsp paprika
1tsp cumin
2tsp garam masala
salt & pepper
30g creme fraiche

1 can chickpeas
handful of spinach
5x 300g baking potatoes
50g butter for insides of jackets

Method:
Clean and pierce the potatoes then bake in a preheated oven for around 50 minutes at 200.

Cube chicken breast and marinate in creme, cumin, garam masala, paprika, salt, pepper, garlic and ginger. (if you can, do this early so it can marinate in the fridge for hours)

To make the sauce, fry onion with garlic for a few minutes before adding your spices, garam masala, cumin and paprika (add chilli powder too if you want a bit of heat as this is very mild) Add chopped tomatoes, season with salt, pepper, cover with a lid and simmer for around 20 minutes. Blend until smooth.

Pan fry chicken in butter until almost cooked through, add the blended sauce and a dollop of creme fraiche. Season to taste.

Add drained chickpeas, spinach and cover with a pan lid, simmer for around 10 minutes.

Mash the insides of the baked potatoes with salt, pepper and butter before loading the chicken curry on top.

Storage/reheating instructions:
- Make sure you leave the meal preps to cool down before adding the lids and freezing and store in airtight containers.
- Store in the freezer for up to 2 months, 1 month for best quality.
- To reheat, thaw the portion in the fridge overnight. Microwave for around 3 minutes or until piping hot!
- If you don’t want to freeze, it’ll last in the fridge for up to 3 days.

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24/09/2026

£40 FREEZER FILL SERIES, Part 4 / Recipe 3: Spinach, Ricotta and Tomato Lasagna. The full details are below so click save, share and make sure you’re following along!

The shopping list for this whole series is in part 1! If you struggle to find it let me know x

Macros if you split into 6
Calories 351
Protein 20g
Fat 12g
Carbs 37g

Macros if you split in 4
Calories 549
Protein 31g
Fat 19g
Carbs 58g

Ingredients
Layers:
250g dry lasagna sheets
40g grana padano
125g mozzarella

Ricotta mixture:
250g ricotta
10g grana padano
1/2 lemon juice
2 bags of spinach
salt & pepper

Tomato sauce:
10g butter
1 white onion
6 garlic cloves
90g sundried tomatoes
1tbsp oregano
8 fresh basil leaves
2 cans chopped tomatoes
salt & pepper
10g grana padano

Method:
Add spinach to a pan over a medium low heat, cover with a pan lid and leave to wilt. Make sure to mix a couple of times.

Fry diced onion and garlic in butter for a few minutes before adding sun dried tomatoes. Season with salt, pepper and oregano. Tear up fresh basil and throw that in.

Add chopped tomatoes, season again with salt, pepper and grana padano.

Add ricotta to the wilted spinach along with a squeeze of lemon juice. Season with salt, pepper, mix through grana padano.

Add the marinara to the bottom of an oven dish then add lasagne sheets (make sure none are overlapping so it cooks evenly) add a layer of spinach and ricotta, a sprinkle of mozzarella, a grating of grana padano, and repeat.

Make sure you leave enough sauce, mozzarella and grana padano for the top layer as you want the pasta sheets to be fully submerged.

Cover and bake in a preheated oven for 45 minutes at 200. Remove the foil and allow another 5-10 minutes or so for the top to crisp up!

Storage/reheating instructions:
- Make sure you leave the meal preps to cool down before adding the lids and freezing and store in airtight containers.
- Store in the freezer for up to 2 months, 1 month for best quality.
- To reheat, thaw the portion in the fridge overnight. Microwave for around 3 minutes or until piping hot!
- If you don’t want to freeze, it’ll last in the fridge for up to 4 days.

Address

Lago Di Como

Website

https://www.jadefitnessandnutrition.com/

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