Fall week - Autumn here we come.

Our new week begins with a reminder – don't forget to arm yourself with a selection of foil trays and steam bags. Shop smart and take advantage of meal deals, particularly meat, poultry and fish.

Your multi-tasking morning (MTM)

Roast a joint of beef – as big as you can afford and if possible large enough to give you leftovers. A roast beef lunch wouldn't be so without Yorkshire puddings – these days if you won't want to go to the bother of making your own you can buy ready-made. If you want to make your own and don't have a recipe, try James Martin's – 200g plain flour, 3 eggs, 300ml milk and 3 tbsp vegetable oil. Put the flour in a large jug or bowl, add salt and pepper, stir in the eggs, one at a time, then slowly whisk in the milk. Chill the batter in the fridge for at least 30 minutes or, better still, a day. Oven should be 220/200fan/Gas 7. Pour the oil evenly between a 12 hole muffin tray and heat until hot – 5 minutes. Ladle or pour the batter and bake for 30 minutes until browned and risen.

Instead of serving separate vegetables why not roast a large foil tray with a selection – carrots, parsnips, swede, onions, leeks, fennel to name but a few. Prepare twice the amount that you need for your roast (you'll need the other half during the week). Ensure your root vegetables are of a similar size and not too large – they will take longer to cook than the rest. You may find it more convenient to use two trays to roast your vegetables - one to serve with the roast and one for later use.

Halve the quantity of vegetables and place each half in a large food bag, drizzle with rapeseed oil, add whole garlic cloves (unpeeled) – clip or tie the bag and massage so that the vegetables are covered and leave in the fridge until required. If you've the time and inclination you could prep the vegetables a day before required. Your vegetables should take approximately 45 minutes to roast and so should coincide around roasting your potatoes. I appreciate that you probably won't have the oven space to roast the second tray – it's not vital for lunch, roast it after you've served – SET A TIMER!

You'll notice that potatoes are not part of the roasting vegetable tray. Roast potatoes are an entirely separate issue and should not be messed with! Cook enough so that you've leftovers.

Here's your side list of chores to fill your oven and slow cooker.

Wrap six large baking potatoes in foil and bake for an hour and a half, then test – they made need longer – remember they will continue cooking when removed from the oven because they are insulated by the foil. Set aside the potatoes to cool.

Wrap 400g of salmon fillets in foil and bake for 15 minutes – remove and leave to cool.

Par boil a small bag of Charlotte potatoes, drain, cool, peel, bag and refrigerate.

Slow cook a whole chicken – see recipe in the next post.

Grate your bag/box of cheese.

Enjoy your lunch.

Your final chore is wrap your leftovers separately and refrigerate – freeze any leftover gravy, it'll be great to enhance a stock for a casserole.

Muster the troops to load the magic box.

Feet up, glass of wine!