Easy Weeknight Dinners – Simple Comfort Meals for a Calm Week

After a short pause, we’re easing back into simple dinners that don’t drain you – mentally or physically.
Ideas that don’t require overthinking, yet still bring comfort, flavour and a sense of calm to the end of the day.

This week is a little different, but still very everyday: something creamy, something crispy, something warm and spoon-friendly.
No pressure, no overthinking. Everything is written clearly, even for those who prefer watching rather than commanding in the kitchen.

All recipes are for 2 servings. Each one includes a tip and a back to top link.

Monday Tuesday Wednesday Thursday Friday Saturday Sunday

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Monday Time: 15–20 min • Level: easy

Gnocchi with Brown Butter, Sage & Walnuts

The kind of dinner you make when you want comfort without effort. Nutty butter, crispy sage and soft gnocchi — simple, but deeply satisfying.

Ingredients

• 500 g gnocchi
• 60 g butter
• 8–10 sage leaves
• 40 g walnuts, roughly chopped
• 30–40 g Parmesan (or similar hard cheese)
• salt and freshly ground black pepper
• optional: 1 tsp lemon juice

Method

1. Cook the gnocchi. Bring a pot of well-salted water to a boil. Add gnocchi and cook until they float. Give them 30 seconds more, then lift out with a slotted spoon.
2. Brown the butter. Melt butter in a wide pan over medium heat. It will foam, then calm down. When it turns light golden-brown and smells nutty, you’re there.
3. Add sage & walnuts. Add sage leaves (careful, it can splutter) and walnuts. Stir for 30–60 seconds until the sage crisps up and the walnuts smell toasted.
4. Toss. Add gnocchi and gently toss to coat. Season with salt and pepper. Add lemon if you want a brighter finish.
5. Finish. Serve immediately with grated cheese on top.

Tip: Pull the pan off the heat a touch early. Butter keeps browning from the pan’s residual heat.

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Tuesday Time: 25–30 min • Level: easy

Chicken Curry with Apple & Coconut Milk

A gentle curry, not an aggressive one. Apple softens the spices, coconut makes it creamy, and suddenly Tuesday feels less Tuesday.

Ingredients

• 300–350 g chicken breast (or boneless thighs), cut into bite-size pieces
• 1 medium apple, diced small
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• 1–1½ tbsp curry powder
• 200 ml coconut milk
• 100 ml water or stock
• 1 tbsp oil
• salt and pepper
• optional: juice of ½ lime/lemon
• to serve: 150–160 g uncooked rice

Method

1. Start the rice. Rinse the rice and cook it according to the package. While it cooks, you’ll finish the curry.
2. Sear the chicken. Heat oil in a pan. Season chicken with salt and quickly sear for 3–4 minutes until lightly golden. It doesn’t need to be fully cooked yet. Transfer to a plate.
3. Build flavour. In the same pan, cook onion for 3–4 minutes until softened. Add garlic and curry powder, stir for 20 seconds until fragrant.
4. Add apple. Stir in the diced apple and cook for 1 minute to soften slightly.
5. Make the sauce. Pour in coconut milk and water/stock. Bring to a gentle simmer.
6. Finish. Return chicken to the pan and simmer 6–8 minutes, until cooked through and the sauce thickens a little. Season to taste and add lime for freshness.

Tip: Want a thicker sauce? Mix 1 tsp cornstarch with 2 tbsp cold water and stir it in during the last minute of simmering.

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Wednesday Time: 25–30 min • Level: easy

Roasted Cauliflower & Chickpea Salad with Tahini

This is a salad for people who don’t believe in salads. Warm roasted veg, crispy chickpeas, creamy tahini. Fullness: confirmed.

Ingredients

• 600 g cauliflower florets
• 1 can chickpeas (about 240 g drained)
• 2 tbsp olive oil
• salt and pepper
• optional: ½ tsp cumin or smoked paprika
• base: 2 handfuls leafy greens (arugula/rocket, spinach, lamb’s lettuce…)
• Dressing: 2 tbsp tahini, juice of ½ lemon, 1 small garlic clove (or a pinch of garlic powder), 3–5 tbsp water, salt

Method

1. Heat the oven. Preheat to 220 °C (200 °C fan). Line a baking tray with parchment.
2. Season. Add cauliflower and drained chickpeas to the tray. Toss with oil, salt, pepper and optional spices.
3. Roast. Roast 18–22 minutes, stirring halfway. Cauliflower should get browned edges and chickpeas should feel dry and a bit crisp.
4. Make the dressing. Mix tahini, lemon, garlic and salt. Add water tablespoon by tablespoon until creamy and pourable.
5. Assemble. Put greens on a plate, top with warm cauliflower and chickpeas, drizzle with tahini dressing.

Tip: If tahini feels “too heavy”, add more lemon + water. That’s the trick. No extra oil needed.

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Thursday Time: 20–25 min • Level: easy

Mushroom Rice with Soy Sauce (Fast “Pan Comfort”)

A humble pantry dinner that doesn’t try too hard. Mushrooms + soy = umami, rice makes it proper dinner, not a snack.

Ingredients

• 160 g rice (basmati or long-grain)
• 250 g mushrooms, sliced
• 1 small onion, chopped
• 1 garlic clove, chopped
• 2–3 tbsp soy sauce
• 1 tbsp oil
• optional: 1 tsp toasted sesame oil or a pinch of chili flakes
• salt (go easy, soy is salty), pepper
• optional: 1 egg per person (easy upgrade)

Method

1. Cook the rice. Rinse and cook rice in lightly salted water. Drain and let it sit 2 minutes so steam escapes (it fries better).
2. Brown the mushrooms. Heat oil in a pan. Add mushrooms and leave them undisturbed for 2 minutes to release moisture. Then stir and cook until the liquid evaporates and they start browning.
3. Add aromatics. Add onion and cook 2–3 minutes. Add garlic and cook 20 seconds.
4. Soy + rice. Add cooked rice and soy sauce. Toss and fry 1–2 minutes until everything is coated.
5. Optional egg. Fry an egg separately, or push rice to the side, scramble an egg in the empty space, then mix it through.

Tip: Don’t salt too early. Add soy first, taste, then adjust. This is where people accidentally go “too salty”.

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Friday Time: 20–25 min • Level: easy

Salmon Patties with a Lemon Yogurt Sauce

Friday dinner with zero drama. Soft patties, fresh sauce, and it looks more “put together” than the effort it takes.

Ingredients

• 2 cans salmon (about 300–320 g drained)
• 1 egg
• 3–4 tbsp breadcrumbs (more if needed)
• 1 tbsp mustard (optional but great)
• 1 tbsp chopped dill or parsley
• zest of ½ lemon (or a little juice)
• salt and pepper
• 1–2 tbsp oil for frying
• Sauce: 200 g Greek yogurt, 1 garlic clove (or garlic powder), juice of ½ lemon, salt, pepper

Method

1. Make the mixture. Add drained salmon to a bowl and break it up with a fork (not a paste, keep some chunks). Add egg, mustard, herbs, lemon zest, salt and pepper.
2. Bind. Mix in 3 tbsp breadcrumbs. The mixture should hold its shape. If too soft, add 1 more tbsp.
3. Shape. With damp hands, form 6–8 small patties (smaller cooks better and breaks less).
4. Fry. Heat oil in a pan. Cook patties 3–4 minutes per side until golden.
5. Sauce. Mix yogurt with lemon and garlic, season to taste. Serve with salad, or roasted potatoes for a fuller plate.

Tip: If you have 10 minutes, let the mixture rest. Breadcrumbs absorb moisture and the patties hold together better.

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Saturday Time: 35–45 min (mostly oven time) • Level: very easy

Baked Potatoes with Cottage Cheese & Chives

Saturday comfort without heavy food. The oven does the work, you do… whatever you want (including nothing).

Ingredients

• 2 large potatoes (or 3 medium)
• 1 tbsp olive oil
• salt and pepper
• 200–250 g cottage cheese (or quark-style cheese)
• 2 tbsp Greek yogurt (optional, for extra creaminess)
• chives, finely chopped
• optional: a small knob of butter or a little lemon zest

Method

1. Heat the oven. Preheat to 220 °C.
2. Prep the potatoes. Wash well (skin stays). Prick all over with a fork. Rub with oil and salt.
3. Bake. Place on a tray and bake 35–45 minutes, depending on size. They’re done when a knife slides in easily.
4. Mix the filling. Combine cottage cheese with yogurt, chives, salt and pepper.
5. Serve. Slice potatoes open, fluff the inside with a fork, add butter if you like, then pile on the filling.

Tip: Want it to feel like a proper “plate”? Add a big crunchy salad on the side. Potatoes + fresh = perfect.

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Sunday Time: 30–35 min • Level: easy

Tomato Stew with Crispy Bread Cubes

Warm, thick, a little “Italian in spirit” but still very homey. Don’t skip the bread cubes. That’s the tiny trick that makes it feel special.

Ingredients

• 1 small onion, chopped
• 2 garlic cloves, chopped
• 1 tbsp olive oil
• 500 ml tomato passata
• 1 can chopped tomatoes (400 g) or whole peeled tomatoes
• 300–400 ml water or stock
• 1 tsp sugar (optional, to balance acidity)
• salt and pepper
• oregano or basil (dried or fresh)
• Bread cubes: 2–3 slices day-old bread, 1 tbsp oil, pinch of salt
• optional: a can of beans for extra protein

Method

1. Base. Heat oil in a pot. Add onion and cook 4–5 minutes until soft and lightly translucent. Add garlic and cook 20–30 seconds.
2. Tomatoes. Add passata and canned tomatoes. If using whole peeled, break them up with a spoon.
3. Simmer. Add water/stock, salt, pepper, herbs and optional sugar. Bring to a boil, then simmer gently 15–20 minutes.
4. Bread cubes. Cut bread into cubes. Toast in a pan with oil and salt for 5–7 minutes until golden and crisp. (Or bake at 200 °C for 8–10 minutes.)
5. Finish. Taste and adjust (more salt? pepper? a squeeze of lemon? a pinch of sugar?). Serve in bowls and top with crispy bread cubes.

Tip: For a thicker stew, blitz a small part with an immersion blender (just a few seconds), then stir it back in.

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