Thai coconut, a mushroom cream and Korean purple rice in one week, finished with a plum cinnamon loaf

Zucchini is almost all water, and that is the whole problem with breading it. The batons are salted, drained for twenty minutes and pressed dry before they are crumbed, then roasted on a wire rack at 425°F so air can get underneath them. Setting them on whipped feta is not decoration; the feta is stiff enough to hold them clear of whatever moisture still escapes. Charred asparagus gets the same rack, with shallots and feta going on after.

This is a three-protein week and only the stroganoff meatballs are red meat. Coconut spinach lime shrimp carries the whole Thai end of the menu, sweet and sour chicken bites take the sweet-savoury one, and the meatballs cover everything else. There are no nuts in any of it. The obvious risk would have been the gnocchi, and that one is prosciutto, peas and arugula instead.

Reheating. Beef stroganoff meatballs take 12 minutes at 325°F covered, and Korean sticky purple rice wants a splash of water and a lid for 90 seconds in the microwave or it sets like a brick. Crispy baked zucchini sticks need an air fryer at 380°F for 5 minutes and will not recover in a microwave at all.