SHOPPING LIST: Herb-Roast Beef Topside with Roast Root Vegetables and Broccoli (4 portions)
Meal Plan 10, Sunday dinner (high protein, beef, 4 portions: the vegetables and gravy are for tonight's portion)

[ ] 800 g beef topside joint, fully defrosted if frozen
[ ] 2 cloves garlic
[ ] olive oil (you need 2 tsp)
[ ] dried thyme (you need 1 tsp)
[ ] black pepper (you need 1 pinch)
[ ] 1 carrot, cut into large chunks (tonight's portion)
[ ] 1 parsnip, cut into large chunks (tonight's portion)
[ ] 150 g potato (1 medium), cut into chunks (tonight's portion)
[ ] 100 g broccoli florets (tonight's portion)
[ ] reduced-salt beef stock cube, for the gravy (you need ½ cube)

Cupboard check: olive oil, dried thyme, black pepper, reduced-salt beef stock cube, for the gravy are probably already at home.
Beef tip: a 800 g joint needs about 24 hours to defrost fully in the fridge. Take it out of the freezer on Friday evening if it is frozen.
Freezer: three lidded containers for the other portions.