Cook rundown

Times turn into clock times and the screen stays on.

1. +0:00 Stove Brown the beef in butter in batches. Add chopped onions, carrots, celery and garlic, then tomato paste, stock, thyme and bay leaves. Simmer low, lid on. or slow cooker, 8 h on low 2 h 30 min, done at +3:05.
2. +0:35 Counter Toss the chicken with yoghurt, lemon juice, garlic, cumin, coriander, paprika, cinnamon and turmeric.
3. +0:45 Counter Cut the cauliflower and all three peppers onto two trays. Olive oil, cumin and salt.
4. +0:50 Oven Oven on, 220°C.
5. +0:57 Counter Halve the potatoes onto a tray. Olive oil and salt.
6. +1:05 Oven · 220°C Roast the potatoes. 35–40 min. Check at +1:42, done by +1:47.
7. +1:07 Oven · 220°C Roast both veg trays alongside. 25–30 min. Check at +1:34, done by +1:39.
8. +1:09 Stove Boil the buckwheat. 15–20 min. Check at +1:27, done by +1:32.
9. +1:12 Counter Yoghurt sauce. Grate half a cucumber into 250 g Greek yoghurt with garlic, lemon and salt. The other half is for Wednesday.
10. +1:22 Counter Chopped salad of cucumber, tomatoes, red onion and parsley. Keep the olive oil and lemon in a separate jar.
11. +1:34 Counter Drain the buckwheat and spread it out to cool.
12. +1:39 Oven · 220°C Take the veg out and roast the chicken. Save one roasted pepper for the muffins. 25–30 min. Check at +2:06, done by +2:11.
13. +1:47 Counter Take the potatoes out to cool. They get their own box.
14. +1:49 Counter Whisk the eggs. Add the chopped roasted pepper, spinach and grated cheddar. Pour into a buttered muffin tin.
15. +2:11 Oven · 180°C Take the chicken out, drop the oven to 180°C and bake the muffins. 20 min, done at +2:33.
16. +2:13 Counter Slice the chicken.
17. +2:33 Counter Portion the shawarma boxes and the roasted veg. Sauce, salad dressing and starch go in their own containers.
18. +3:05 Counter Box the stew in 5 portions. It freezes very well.