THIS summer’s hottest cookbook has just hit the shelves and it promises to transform your cooking habits – by changing what you put in your shopping basket.
Internet chef Ian Haste, who has 91,000 subscribers to his YouTube channel, has stripped back the traditional cookbook formula in The 7-Day Basket.
He tells readers how to get an entire week’s worth of dinners out of a single basket, meaning multiple trips to the shops can become a thing of the past.
His approach means you will not waste anything – and will save a fortune on food bills.
Ian, 42, from Norwich, who runs Haste’s Kitchen, says The 7-day Basket is needed now more than ever.
How to plan your cooking week
WANT to get cooking but not sure where to start? Internet chef Ian Haste is here to help.
The 42-year-old dad of two, who fell in love with cooking while working in a pub kitchen as a teen, says he gets messages every day from people wanting to learn but scared they will mess it up.
For Ian, the secret is in planning all your meals ahead of the weekly shop. He says: “From single dads to husbands wanting to cook for their wives and vice versa, to students wanting to cater for themselves for the first time, I want to take the fear out of cooking.
“I want to make it simple, right from the trip to the supermarket all the way through to sitting down to eat a home-cooked meal.
“And that is exactly what The 7-Day Basket does. Every chapter starts with a Menu For The Week — listing seven delicious meals, one for every day.
“Turn the page and you will find a simple shopping list containing everything you need to buy in one trip to your local supermarket.
“No more last-minute phone calls to your other half asking them to stop off on the way home to pick up more ingredients.
“No more opening the fridge at the end of a busy day and thinking, ‘What the hell am I going to cook for dinner?’ ”.
How it works
One basket. One week. Seven meals.
- Choose a basket from ten in the book.
- Copy the shopping list.
- Do your weekly shop.
- Enjoy a week of dinners without having to do any top-up shops.
- Each recipe serves two people but can be easily halved or multiplied.
- The list has been split into aisles for you – to make your shop even easier.
Ian, who has a son Harry, four, and three-year-old daughter Edie, with wife Nic Chapman, a make-up artist, honed his cooking skills in a busy pub kitchen before going to work in IT.
Fast forward ten years and he now makes his money sharing his recipes online with hundreds of thousands of fans. He says: “I love cooking and it’s a passion of mine to help the masses love it too.
“This way of shopping and cooking from the 7-Day Basket is something we’ve all forgotten how to do.
“It was four years ago that I got the idea for it. We’d moved in with my mother-in-law for a while and I’d started shopping at the local Tesco Metro.
“I was seeing the same people buying random mixes of food almost every day. I started observing people’s shopping baskets and it was clear people were shopping totally unprepared.
“I realised they needed taking back to the way we used to shop.
“My mum Sue taught me to cook and I always remember she wouldn’t ever go to the shops without a list.
“She’d plan her meals ahead of time and this would include what she was going to make with the leftovers. That has died out.
“We’re all so busy running around with our jobs, social life and kids that we forget that pre-planning just once a week can make our lives so much easier.”
Now Ian has done the hard work for you, with The 7-Day Basket designed to help the nation fall back in love with the weekly shop.
All you have to do is pick up a basket, follow his list, and enjoy the benefits of having the full week’s menu sorted.
The 7-day basket: Your shopping list and recipes for a whole week
WELCOME to your week’s worth of dinners – all in one place.
In an exclusive extract from Ian Haste’s new book, The 7-Day Basket, we bring you one basket’s worth of ingredients and all the recipes you need to put it into action.
From sticky-sweet salmon to simple Italian pasta, Ian’s recipes will have you falling in love with home cooking.
Ian says: “I’m so excited for Sun readers to try my 7-Day Basket. I’ve created this method to simplify your weekly shop and save you time and money while creating varied and delicious meals.”
Shopping list
Meat and fish
- 2 bavette steaks or skirt or rib-eye
- 4 chicken breasts
- 200g frozen/raw king prawns
- 2 x 250g pork chops (without bones)
- 2 x 120g salmon fillets
- 125g smoked pancetta
- 6–8 sausages
- Dairy and eggs
200g blue cheese - 400ml double cream
- 150g mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Vegetables
- 1 carrot
- 300g chestnut mushrooms
- 9 garlic cloves
- 1½ teaspoons grated ginger
- 200g kale
- 100g mangetout
- 125g mushrooms
- 4 onions
- 2 large potatoes, such as Maris Piper
- 1 Savoy cabbage
- 2 shallots
- 200g spinach
- 5 spring onions
- 12 sprigs of coriander
Herbs
- 2 sprigs of parsley
- 10 sprigs of thyme
- 3 limes
Fruit
- 120g pack of pineapple
- 1 bread roll
General
- 200g bucatini pasta
- 3 x 400g tins of chopped tomatoes
- 400ml tin of coconut milk
- 25g dried shiitake mushrooms
- 410g tin of haricot beans
- 12 lasagne sheets
- 2 tablespoons red curry paste
- 275ml red wine
- 4 teaspoons sesame seeds
- 250g soba noodles
- 200ml white wine
- Basmati rice
- Butter
Store cupboard
- Chilli flakes
- Fish sauce
- Honey
- Light spelt flour
- Olive oil
- Oyster sauce
- Rice wine vinegar
- Salt and pepper
- Sea salt
- Smoked paprika
- Soy sauce
- Tomato ketchup
- Tomato paste
- Vegetable oil
- Worcestershire sauce
Menu
Monday…….Italian pasta
Tuesday…….Steak with mushrooms & triple-cooked chips
Wednesday…….Fried pork noodles
Thursday…….Teriyaki salmon
Friday…….Shredded chicken & stilton lasagne
Saturday…….King prawn & pineapple red curry
Sunday……. Sausage cassoulet
Steak with mushrooms and triple-cooked chips
Cooking time: 45 minutes.
Chilling time: 30 minutes.
Difficulty: Hard.
YOU NEED:
- 2 large potatoes, such as Maris Piper, peeled
- 2 bavette steaks or skirt (rib-eye is also good)
- 450ml vegetable oil
- 1 tsp salt
- 1 tsp pepper
- 2 tsp olive oil
- 25g butter
- 2 garlic cloves, peeled and 1 whole and 1 crushed
- 2 sprigs of thyme
- 5g dried shiitake mushrooms, soaked in hot water
- 2 shallots, peeled and finely chopped
- 150ml red wine
- 100g kale
- 2 tsp honey
- Sea salt, for the chips
METHOD: Bring a pan of salted water to the boil.
Rinse the potatoes to clean off some of the starch, then slice into large, chunky-size chips and boil for about 4 minutes until they slide off a knife, making sure they don’t overcook so they retain their shape.
Drain the chips and chill in the fridge for 20-30 minutes.
Take the steaks out of the fridge and allow to warm to room temperature.
Heat all but 1 tsp of the vegetable oil in a pan, until it starts to bubble.
Add the chips and cook in small batches for around 6-7 minutes until they start getting slightly crunchy, but still have no colour.
Take out and add to a draining tray. Turn the heat up on the fryer to 180C for later.
Season the steaks on both sides with the salt, pepper and olive oil.
Heat a griddle or frying pan to piping hot and lay the steaks down, sear on all sides for 1 minute, then add the butter, whole garlic (sliced in half) and the thyme sprigs and baste the steaks, turning them on all sides for 3-5 minutes to create a brown crust. Take the steaks out to rest. Keep the juices and colouring in the pan for cooking the kale.
Add the chips to the oil and cook in batches for about 3 to 4 minutes or until coloured golden brown and extra crunchy.
Meanwhile, in the steak pan, add a splash of the mushroom water, the shallots, crushed garlic and the wine in small splashes, reducing the sauce as it cooks.
Add the kale and finely chop the mushrooms and add along with the honey.
Pour in splashes of the mushroom water until the kale is steamed and the sauce is dark and reduced.
Drain the chips and season with sea salt. Serve the kale with the sliced steak on top alongside the triple-cooked chips.
Italian pasta
Cooking time: 20 minutes.
Difficulty: Easy.
YOU NEED:
- 1 tbsp olive oil
- 1 onion, peeled and finely sliced
- 1 garlic clove, peeled and crushed
- 125g mushrooms, finely sliced
- 1 ½ tsp smoked paprika
- 200g bucatini pasta
- 400g tin of chopped tomatoes
- ½ tsp chilli flakes
- 2 sprigs of parsley, finely chopped
- 2 tbsp grated Parmesan cheese
- Salt and pepper
METHOD: Pour the oil into a hot pan, add the onion, garlic and mushrooms and cook until beginning to soften, then add the smoked paprika and cook for 3-4 minutes.
Add the pasta to a pan of salted boiling water and cook for 7-8 minutes, then drain.
Meanwhile, add the tomatoes to the onion and mushrooms and season with salt, pepper and the chilli flakes.
Once bubbling and beginning to thicken, stir the pasta into the sauce.
Scatter in the parsley and serve, twisting the pasta on to the plates with a tablespoon of Parmesan sprinkled over each.
Teriyaki salmon
Cooking time: 20 minutes.
Difficulty: Easy.
YOU NEED:
- 2 tsp honey
- 2 tbsp soy sauce
- 1 garlic clove, peeled and crushed
- 2 sprigs of thyme
- 1/2 tsp peeled and grated ginger
- 1 tbsp rice wine vinegar
- 2 tsp sesame seeds
- 4 sprigs of coriander, leaves only
- 300g (11/2 cups) basmati rice
- 750ml (3 cups) water
- 2 x 120g salmon fillets
- 100g mangetout, sliced
- 2 spring onions, trimmed and finely sliced diagonally
METHOD: Mix the honey, soy sauce, garlic, thyme, ginger, vinegar, half the sesame seeds and the coriander leaves together in a bowl.
Meanwhile, add the rice with double the amount of water to a pan and bring to the boil.
Once boiling, cook for 3 minutes, turn off the heat and put a lid on the pan so the rice can carry on steaming for 7 to 8 minutes.
Score the salmon skin with light lines.
To a hot pan, add the fish – skin-side down – and keep at a high heat.
After 2 minutes, flip the fish over and add half the sauce.
Keep dousing the fish with the sauce, then add the rest of the sauce and keep cooking until you have a sticky glaze, almost like a caramel sauce.
Take out the fish, add a splash of water to the pan with the mangetout and cook for 30 seconds.
Serve the rice with the mangetout and the fish over the top.
Drizzle over any of the leftover sauce and finish with a sprinkle of spring onion and the remaining sesame seeds.
Fried pork noodles
Cooking time: 15 minutes.
Difficulty: Easy.
YOU NEED:
- 2 tsp honey
- 1 tbsp tomato ketchup
- 3 tbsp oyster sauce
- 1 garlic clove, peeled and crushed
- 1 tbsp soy sauce
- 2 tbsp Worcestershire sauce
- 1 tsp peeled and grated ginger
- 3 tbsp vegetable oil
- 1 onion, peeled and finely sliced
- 2 x 250g pork chops (without bones), finely cut into slithers
- 10g dried shiitake mushrooms, soaked in hot water, roughly chopped
- 250g soba noodles
- 1 carrot, peeled and sliced into matchsticks
- 3 spring onions, trimmed and finely sliced (use the tops too)
- 3 cabbage leaves, finely shredded
- 2 tsp sesame seeds
- Lime wedges, for squeezing
METHOD: Add the honey, ketchup, oyster sauce, garlic, soy sauce, Worcestershire sauce and ginger to a bowl and mix together.
In a frying pan or wok, heat the oil until it begins to smoke, then add the onion, pork and mushrooms and cook for 2 minutes until the onion begins to soften and the pork firms up.
Cook the noodles in a saucepan of boiling water until they begin to soften but still have a bit of bite.
Now add the noodles to the frying pan along with the carrot, spring onion and cabbage, and continue to fry for another minute.
Pour in the sauce in small amounts, adding until you have your desired amount of flavour. I like the whole lot, but some might like only a light flavouring.
To serve, add the noodles to a plate with a scattering of sesame seeds and the wedges of lime for squeezing over.
Shredded chicken and stilton lasagne
Cooking time: 40 minutes.
Difficulty: Moderate.
YOU NEED:
- 50g butter
- 1 onion, peeled and finely chopped
- 2 garlic cloves, peeled and crushed
- 4 chicken breasts, sliced into thin strips
- 300g chestnut mushrooms, chopped
- 1 tablespoon light spelt flour
- 200ml white wine
- 400ml double cream
- 200g blue cheese
- 200g spinach
- 3 sprigs of thyme
- 12 lasagne sheets
- 150g mozzarella cheese, grated
- 100g kale
- Salt and pepper
METHOD: Preheat oven to 180C/160C fan/gas 4. Add half the butter to a hot pan with the onion, garlic and chicken, then cook for 4 to 5 minutes until the onion is turning golden. Add the mushrooms and cook for 2 minutes, then add the flour (this will stick to the chicken), wine and cream. Mix well, making sure there are no lumps.
Crumble in the blue cheese and stir to melt in, then add the spinach.
Drag your hand down two of the thyme sprigs and stir the leaves into the sauce until the spinach has wilted.
Add a thin layer of sauce to a rectangular dish and top with a layer of lasagne, then more sauce.
Continue the layers until you reach the top of the dish, finishing with lasagne sheets and a small amount of the sauce on top.
Sprinkle with the mozzarella and leaves from the last sprig of thyme.
Bake the lasagne for 25 minutes or until bubbling on top and the cheese is crusting.
About 8 minutes from the end of the cooking time, add the kale to a small amount of water along with the remaining butter.
Season, cover with a lid and steam for 5-6 minutes. Serve with the lasagne.
King prawn & pineapple red curry
Cooking time: 20 minutes.
Difficulty: Easy.
YOU NEED:
- 300g (1½ cups) basmati rice
- 750ml (3 cups) water
- 400ml tin of coconut milk
- 120g pack of pineapple
- 1 tbsp fish sauce
- 1 lime, plus extra wedges for serving
- 2 tablespoons red curry paste
- 8 sprigs of coriander
- 100g mange tout
- 200g frozen/raw king prawns, defrosted, cleaned and de-veined
METHOD: Add the rice with double the amount of water to a pan and bring to the boil.
Once boiling, cook for 3 minutes, turn off the heat and put a lid on the pan so the rice can steam for 7 to 8 minutes.
Do not stir, as you want the rice to absorb the water and fluff up.
While this is cooking, add the coconut milk, pineapple and fish sauce to another pan and bring to a simmer.
Cut the lime in half and squeeze in the juice, then add the lime halves and stir in the curry paste.
Take half the sprigs of coriander and cut into tiny bits, rocking the knife over the top to make them into a near-paste (use a blender with a dash of water if you can’t chop enough). Stir into the sauce.
Chop the mange tout into halves and add them to the sauce with the prawns. Cook for a further minute or two.
Serve the curry over the rice with a scattering of the remaining chopped coriander and lime wedges.
Sausage cassoulet
Cooking time: 50 minutes.
Difficulty: Moderate.
YOU NEED:
- 25g butter
- 1 onion, peeled and chopped
- 6-8 Toulouse sausages
- 125g smoked pancetta, chopped
- 2 garlic cloves, peeled and crushed
- 1 ½ tbsp tomato paste
- 10g dried shiitake mushrooms, soaked in hot water
- 125ml red wine
- 2 x 400g tins of chopped tomatoes
- 410g tin of haricot beans, drained and rinsed
- 1 tbsp honey
- 3 sprigs of thyme
- 1 bread roll, blitzed to breadcrumbs
- 1 Savoy cabbage, cut into quarters
- 1 tbsp vegetable oil
- Salt and pepper
METHOD: Preheat the oven to 180C/160C fan/gas 4.
Add the butter, onion, sausages, pancetta and garlic to an ovenproof hot pan and cook over a medium heat until the onion softens and the sausages are browned.
Add the tomato paste and cook for a minute or two more, then add the drained mushrooms and wine and simmer again for a further 2-3 minutes.
Season and add the tomatoes, haricot beans, honey and thyme.
Leave with a lid on to cook for about 15 minutes, then take off the lid and sprinkle with the breadcrumbs.
Bake the cassoulet for 15 to 18 minutes until the sauce is thick and the breadcrumbs golden.
Meanwhile, rub the cabbage with the oil and add to a piping hot griddle pan.
Cook on both sides for 3 minutes each side. They will char and burn slightly, but don’t panic.
Add salt and pepper to season before serving the cabbage with lashings of the crunchy-topped cassoulet.
Ian’s tips for 7-day success
FINISH off your week with Ian’s tasty weekend recipes.
He says: “The great thing about The 7-Day Basket is that you are not just prepared for the working week – you’re also all set for the weekend too.
“I’ve made sure the recipes are a little more indulgent for Saturday and Sunday, and even thrown in a few home-made versions of takeaways, to make sure you don’t feel like you are missing out on your night-in curry, or favourite Chinese dish.
“Having meals ready will allow you to enjoy your weekend family time without having to battle with the crowds at the supermarket and will save you a fortune on those impulse takeaways, as well as saving you calories too.”
Follow these tips for 7-day success:
- To shop and cook the 7-Day Basket way, remember that the freezer is your friend. Freeze any meat in advance to keep it fresh all week.
- Always keep your spice cupboard nicely stocked. Spices can enhance any meal.
- Pick your basket wisely. If you know you have a busy day on Sunday, pick a week when Sunday’s recipe is “easy”, with a short cooking time. Equally, if you have a less busy week, pick a basket with meals that have longer cooking times.
- To get more from your basket, double the ingredients then use the leftovers for lunch.
- When using spices, follow my recipe – but also take into account your own preferences. You might want a stronger flavour or milder one.
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Now get the book half-price
TO celebrate the launch of The 7-Day Basket, Sun readers can get a copy for 50 per cent off at just £12.50, with free delivery.
To order just call 01235 759555 and quote the discount code SUN72019. Offer expires Aug 3.
- The 7-Day Basket, by Ian Haste is out now, (Headline, RRP £25)
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News Photo Chef Ian Haste shows how to take the fear out of cooking by planning ahead with this week’s worth of recipes
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