My Week On A Plate: Sarah Malcolm

Breakfast: For as long as I’ve been self-employed, I’ve tried to make my Mondays as stress-free as possible. Pre-pandemic, I used to be up and out before 7am, eating overnight oats on the bus on the way to teach my morning classes. Now, I try to start the week slowly with five minutes of meditation, a gentle walk and a nutritious breakfast. However, I have a photoshoot in Peckham this morning so breakfast was a golden smoothie with frozen banana, mango, lemon, turmeric, peanut butter and milk. I love this combination, and sometimes add spinach too. 

Lunch: After the shoot, I popped in to see my friend Kitty, who is a food stylist. Kitty never lets you go hungry and for lunch she makes ricotta on sourdough with broccoli and garlic, and a delicious green juice. When I get home, I snack on pitta and hummus – a staple in my house.

Supper: Monday evening dinner always comes courtesy of my partner Piers or my mum (we’re currently living with my parents as we wait to move into our new place), and tonight it’s dhal. I use the Kitchen Club dhal recipe we created for our great friend Melissa Hemsley – it’s so easy and tastes incredible every time. We serve this with lime pickle and parathas, which we keep in the freezer and pan fry.

Breakfast: I start the morning with a cup of hot water and lemon, then make a smoothie as I’m heading out to Westfield for a filming project. I use the same recipe as yesterday but swap the mango for frozen berries and add some extra spinach. I usually start my day with something more protein-based, so by the time I get to Westfield I feel hungry. I walk past Pret and can’t resist a cheese and tomato croissant. 

Lunch: I’m a big fan of cooking in bulk as it means you always have tasty food to hand. When I get home, I heat up some leftover dhal, and I eat it on a bench in the garden in the sunshine.

Supper: We had a roast chicken on Sunday and boiled down the chicken bones to make a stock, and I use this to make a mushroom, broccoli, chicken and orzo dish. I serve it with lots of grated parmesan.

Breakfast: Today it’s one of my favourites at the moment – a soft-boiled egg with Marmite toast. I have this with one of my golden smoothies, which sets me up for a morning of podcast recordings.

Lunch: Sandwiches usually rule our house at lunchtime. When everyone is eating at different times, it’s the simplest way to get everyone involved. Today, it’s ham and cheese with pickled gherkins and beetroot and lots of salad leaves in seeded, brown bread. My dad is the king of making sandwiches, so if I’m fortunate to get one of his, it’s a good day.

Supper: Another Kitchen Club recipe this evening, and it’s one of my staples – crispy baked potato with lentil bolognese and a minty tahini sauce. This was created for the brilliant Robert Grey in season two, and I’ve loved it ever since. You can’t go wrong with a baked potato – comfort food at its best.

Breakfast: Breakfast isn’t always about eggs. I wake up today craving porridge so make a big batch for the family. I cook half a banana in with the oats and water, and add ground cardamom, cinnamon and cacao powder and a pinch of salt, and leave it to simmer very gently on a low heat. When the water has been absorbed, I stir through milk and top with frozen berries, peanut butter and a sprinkling of seeds. 

Lunch: I am hungry for lunch today and at home, so fry an egg and serve it in a wrap with avocado, tomato, rocket and lots of sriracha. 

Supper: We head out to dinner with friends this evening – a taco restaurant in Dalston. We went to Sri Lanka a few years ago and had the most incredible mahi mahi fish tacos – I still think about them now. Tonight we have a variety of tacos, all served with pink pickled onions, roasted corn, sweet potato wedges, guacamole and a generous helping of jalapenos.