Weekly meal plan - Autumn #1 | Women's Weekly Food

Sick of salad? Thankfully the weather is starting to cool, meaning it’s time to switch up the meal plan to take advantage of what’s in season.

Pick-and-mix from these recipes and add something different to your regular roster. Your tastebuds will thank you!

Weeknight marvels

Julie Goodwin’s Spanish chicken tray bake

Spanish-inspired chicken casserole
Serves 4, ready in 45 mins

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Pumpkin and rice fritters served with natural yoghurt, lime pickle, fresh mint and salad

Oven baked pumpkin and rice fritters
Serve with salad or steamed vegetables

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Greek-style lemon chicken rice
It’s quick to get in the oven.

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Sichuan lamb stir fry
Bold flavours with minimal fuss.

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Friday Fakeaway & weekend feasting

Green chicken curry
Make your own curry paste or use store-bought.

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Porchetta with roast pears
Having friends over? This is the perfect dish to feed and delight a crowd.

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A fancy fish sandwich for lunch
Use store-bought mayo and have this ready in 30 minutes.

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Steak. mushroom & caramelised onion pie
Serve up a fancy twist on the classic. You’ll need a few hours for this one.

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Steph de Sousa’s air fryer steak

81 air fryer recipes everyone will love

Steph de Sousa’s air fryer chocolate Weetbix slice

Steph de Sousa’s air fryer pork belly bites

The best air fryers to help you serve up healthy, tasty dishes in a flash

Air fryer puff pastry twists for quick & easy snacks

Air fryer hot honey salmon salad

Steph De Sousa’s air fryer baked camembert

A make-ahead dinner & easy baking

Chicken & potato pie for the freezer
This hearty dinner serves four and is freezer-friendly.

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Apple loaf cake with a slice cut, ready to serve

Simple apple loaf cake
Some to eat over the weekend, and some to freeze.

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Digital managing editor Sarah McInerney Digital managing editor - Women's Weekly Food

Sarah McInerney is the digital managing editor of Women's Weekly Food. She learnt to cook in the kitchen with her mum, using recipes from the Women’s Weekly, some of which are still family favourites today. Sarah has a Master of Arts in Journalism from UTS and a Bachelor of Business Systems from Monash University. She has worked in the food media for more than a decade across titles such as Cuisine, the Good Food Guide and Good Food. Her favourite part of working in a digital role is building online communities and seeing the information sharing and camaraderie that takes place. Something she gets to witness on a daily basis at Women’s Weekly Food. Sarah’s favourite foods are salmon and scrambled eggs, which she will happily eat together for her favourite meal of the day, breakfast, alongside her favourite drink, coffee.

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