Not so much planning, more some idle thoughts about what might work well.
We're in the depths of winter, here in Sydney, and the driving rain and swirling wind is leading me to reach for the recipe books featuring good old English nosh.
My current plan is to head for https://www.establishment218.com.au/, our fabulous local meatery, and spend a happy while reviewing the cuts of beef. It's wonderful quality, good substantial pieces and you get the added bonus of contemplating options with the knowledgeable staff; grass -v- grain, fillet -v- rib, Sapphire -v- Bindaree. I'm a very poor maintainer of my kitchen knives which means I welcome their option to trim and tie the chosen cut at the end. Snuggling into the industrial parkas which are de rigeur for long walk around the frozen warehouse is the icing on the cake.
Beef indicates horseradish cream and english mustard, preferably made from the powder, both powerful enough to bring tears to your eyes. Must check the larder for supplies.
And so, to veg. Roast potatoes, obviously, and I'm feeling a strong temptation to par-boil peeled parsnips, roll them in parmesan and roast them too. There's 9 for lunch, so we'll need heaps of carrots, peas, broccoli and maybe some sneaky little brussell sprouts. I feel I've got into a bit of a dish rut by slipping in a bit of a cauliflower cheese into every roast lunch I've done this year, so I might give that a rest this time, lovely as it is.
Now, what have I forgotten?