Greek and Turkish sides around three lean proteins, with breakfast portioned four to a week

Three sauces come separate on this menu and none of them is decoration. The Caesar goes on the garlic Parmesan chicken thighs at the last moment, the cilantro chutney cuts the richness of the beefsteaks, and the dill yogurt is what makes a zucchini egg wrap taste finished rather than plain. If you eat a dish straight from the container without opening its little pot, you are eating about two thirds of what was cooked.

Breakfast is deliberately built to be grabbed. Four zucchini egg wraps and four strawberry chia puddings mean there is one of each for the working days, and both are meant to be eaten cold. The chia pudding sets overnight and is at its best from day two onward, once the seeds have fully hydrated. The wraps are good cold too, but a dry pan for ninety seconds a side brings the egg back if you would rather have them warm.

For the rest of the week: the flounder with lemony butter beans should be eaten first, within two days, because flounder is a delicate fish and reheating it more than once turns it to paste. Warm it covered at 325°F, gently, or eat it cold over the bulgur pilaf. The dill baby potatoes and the seared squash with chickpeas will still be good on day five, and both are better at room temperature than straight from the fridge — take them out twenty minutes before you eat.