W 13(abcd)


Colours: Aureolin, Burnt Umber, Manganese, Indanthrene
Brushes sable round n.6 n.7 n.8
Watercolour paper NOT 280gsm 38 x 28cm 28 x 38cm

Beano Plato with Chicory and Fennel

Plato: first three mixed together
195g tinned Kidney beans
40g crunchy Peanut butter
1 Albumen
45ml Sunflower Oil
175g white Chicory some core removed before and after parboiling 10min then quartered
325g Fennel sliced medium thin, stems and fronds across, bulb longways, fronds set aside
Fennel seed
90g Philadelphia Light

CHICORY (20min) Fennel (20min)
In large frypan mixed the fennel and fennel seed with 15ml Sunflower Oil, placed the Chicory in 15ml Sunflower Oil and fried both 20min in all. Added the fronds to the Fennel for the last 5min, and the Philadelphia to the Chicory with 15ml hot water for the last 2min, stirring in well.

PLATO (15min)
In covered frypan with 15ml Sunflower Oil cooked the Plato 15min, turned when necessary.

Complete Protein 11.5g
(26.4g incomplete Legume Protein)
Saturated Fat 15g

W 12(abcd)


Colours: Turner’s Yellow, Cerulean, Ultramarine
Brushes sable round n.6 n.7 n.8
Watercolour paper NOT 280gsm 38 x 28cm 28 x 38cm

W 11(abcd)


Colours: Indian Red, Burnt Umber, Prussian Blue
Brushes sable flat 10mm 19mm
Watercolour paper NOT 280gsm 38 x 28cm 28 x 38cm

Lentil Plato with Pak Choi and Carrots

Plato: first three mixed together
70[90]g Puy Lentils cooked 20min
40g Hazelnuts roasted chopped
1[2] Albumen lightly whisked
45[37.5]ml Sunflower Oil
240g Carrots sliced into wedges
175g Pak Choi stems sliced thinnish, leaves wide, core quartered
Nutmeg (gr) Pepper (gr)
30g Table Cheese finely grated

CARROTS (20min) PAK CHOI (20min)
In large frypan mixed the carrots and spices into 15ml Sunflower Oil and fried 20min in all. Added the Pak Choi with 15[7.5]ml Sunflower Oil to the pan and fried 15min. [5min before the end added 15ml hot water to the Pak Choi and] when cooked placed the Cheese on the Pak Choi.

PLATO (20min)
In covered frypan with 15ml Sunflower Oil cooked the Plato 15min, turned halfway.

Complete Protein 20.6[25.6]
Saturated Fats 12.9[12.1]

W 10abcd


Colours: Indian Red, Aureolin, Burnt Umber, Prussian Blue
Brushes: sable round n.6 n.7 n.10 n.16
Watercolour paper NOT 280gsm 38 x 28cm

TUE 28 – WED 29
Lentils Hazelnuts Albumen
Table Cheese
Carrots Pak Choi nutmeg pepper

THU 30 – FRI 31
Kidney beans Peanut butter Albumen
Philadelphia Light
Fennel Chicory fennel seed

SAT 1 – SUN 2
Lentils Almonds Albumen
Sheep Cheese
Celeriac Tomato celery seed garlic

MON 3 – TUE 4
Butter beans Peanut butter Albumen
Philadelphia Light
Spinach Carrots nutmeg pepper