Weekly meal planner: Friday

I love the combination of fish and potatoes and the addition of a Moroccan chermoula-esque dressing makes it even better.

One-pot wonders

Kitchen life doesn’t get more simple or satisfying than cooking a meal from start to finish in the same dish. Try Geoff Scott's favourites.

Persian baked eggs

Geoff Scott 35

Slow-baked lamb and potato

Geoff Scott 39

Steamed Chinese one-pot chicken

Geoff Scott 4

Get the idea: Making more of winter veg

Roast chicken with parsnips
Peel lots of parsnips and pack them around a whole chicken. Put plenty of fresh herbs and squashed garlic inside the chicken. Drizzle the chicken with extra virgin olive oil. Add a splash of white wine and place in the oven at 200C for about 1 to 1 and a half hours or until the juices run clear when the thickest part of the thigh is pierced. Make a pan gravy. Remove the chicken and parsnips from the pan and reserve in a warm place. Pour off any fat from the pan, place over high heat. Add a splash of white wine and stir the dish with a wooden spoon. Add chicken stock, boil, thicken by stirring in enough of a mix of 2 tablespoons cornflour stirred into 3 tablespoons water. Serve over the chicken and parsnips.. Get all of Ray McVinnie's winter vegetable ideas.

Slow-fry a finely chopped large onion, a large sprig of thyme and 3-4 cloves chopped garlic in plenty of extra virgin olive oil for about 10 minutes or until soft. Add plenty of peeled agria potatoes cut into 3cm chunks and enough chicken or vegetable stock to cover. Bring to the boil, add a big handful of curly kale that has been ripped off the stalks and simmer until the potato is soft. Remove from the heat, taste and season. Puree the soup and serve each portion with a dollop of sour cream and a sprinkling of chopped toasted walnuts.