This week is full of favourites, old and new — my husband’s beloved Filet-O-Fish made better at home, a red curry chicken bowl inspired by a viral trend, a recipe I rediscovered from my very first days of blogging, and my mother-in-law’s bulgur bandoura, straight from the farmers who taught her to make it. And for dessert — red velvet squares with a swirl of cream cheese and mascarpone icing.
A week of nostalgia, comfort and one very good tray of squares. Every recipe is linked below — let’s have a great one.
This Week’s Meal Plan
Meal 1: Filet-O-Fish Copycat Burgers
My husband has always loved a Filet-O-Fish, so when heading to McDonald’s was no longer an option for us, I knew I had to make my own. I can happily say mine is better and healthier. Crispy crumbed white fish, a slice of melty cheese and a fresh, zesty tartare sauce made with chives, capers, gherkins, coriander and lemon, all tucked into a soft, steamed bun. The whole thing comes together easily at home, and you know exactly what’s going into every bite.
👉 Get the Filet-O-Fish Copycat Burgers recipe
Meal 2: Red Curry Chicken Broth Bowls
This one is my take on a bowl I kept seeing all over social media. My boys were on a real healthy eating kick at the time, so I gave it a try — the version doing the rounds was made with mince, so I made it my own with chicken thigh fillets, baked with a simple spice rub and served with a creamy red curry broth over rice. With boys at home and our big extended family, I’m always cooking for more than a few, and this one stretches easily without any extra fuss.
👉 Get the Red Curry Chicken Broth Bowls recipe
Meal 3: Bulgur Bandoura with Chickpeas
This simple, flavourful dish comes straight from my mother-in-law, who often makes it for barbecues, picnics and lunches. She always shares the story of farmers eating it with bread and raw white onion back in the day — and she wasn’t too happy with me leaving the onion garnish out! It’s vegan on its own, but if you’d like to add some protein, it pairs beautifully with chicken on top and a drizzle of pomegranate molasses.
👉 Get the Bulgur Bandoura with Chickpeas recipe
Meal 4: Roasted Eggplant with Chickpeas
This is one of the very first recipes I made when I started blogging. I tucked it away and completely forgot about it, until I came across it again seven years later — it felt like finding an old photo in a drawer. This time, I added a layer of yoghurt with dried mint at the base, and it brought the whole dish together beautifully. The eggplant roasts until soft and golden, and the chickpeas simmer with garlic, chilli, cumin and cherry tomatoes into a warm, rustic salsa.
👉 Get the Roasted Eggplant with Chickpeas recipe
Dessert: Red Velvet Squares
There’s something about red velvet that always feels a little romantic — maybe the deep colour, maybe the way it always shows up at the celebrations that matter. Instead of the usual layered cake, I’ve turned it into a rectangular tray of soft, cocoa-red squares, each one topped with a swirl of whipped cream cheese and mascarpone icing. My nephew has red velvet down as his absolute favourite, and since he’s allergic to nuts, this is one dessert I know he can always dig into without a second thought.
👉 Get the Red Velvet Squares recipe
A week of nostalgia, comfort and one very good tray of squares.
I hope this makes your week in the kitchen feel a little easier — and a lot more delicious. Tell me which one you’re making first! 🤍
