Planning meals for the week and cooking and storing them all in advance is a growing trend to save time and money. But there are potential problemsJust after his food shop is delivered at 10am on a Sunday, Sean Willers starts his weekly routine. Bolognese, chilli, potatoes, rice, chicken and vegetables are all cooked and stored in the fridge for lunches and dinners until Wednesday.The routine – he eats the same thing “80% of the time” – means he has similar food every week for 17 of his 21 meals... Read this story
