Chicken Casserole | 28/11/20

600g diced chicken breast, coated with flour and salt and pepper.

400g carrots, peeled and chopped.

250g chestnut mushrooms, quartered and fried.

3 sticks celery, chopped and fried.

Cup of frozen chopped onions, fried.

1 veg stock cube and approx pint/quarter of boiling water.

Cooked on Low for 4 hours.

Cup of frozen peas, dumplings and approx 250g of cooked gammon added.

Cooked on High with lid off for 1 hour.

Under high grill for approx 10 mins.

Made 4 very healthy portions. First taste - superb, maybe a little more juice next time.

17/11/20 | Sausage Casserole

• 6 ‘Country’ sausages - David Shoebridge - browned in f/pan
• 400g tin baked beans
• 400g tin chopped tomatoes
• 350g potatoes, halved and sliced
• 1 tbsp worcester sauce
• 2 tsp Herbes de Provence
• 1 l/s veg stock cube
• 100ml boiling water for above
• Low & slow for 8 hrs.

Results/Comments

3 x 475g portions approx.

Carrot & coriander soup | 10/11/20

• 600g carrots
• 2 red onions
• 1 med potato
• 1 tsp coriander
• pint oxo l/s veg stock

Made three portions @ 500g approx.

Tomato & Basil soup | 10/11/20

• 500g passata
• red onion
• 2 sticks celery
• 1 tsp brown sugar
• 2 med potatoes
• 400g tin chopped tomatoes - sieved
• 2 tbps basil
• pint garlic/herb stock

Made 5+ portions. Reduce toms next time and maybe a spud.

Tasted superb. Aim for four bigger portions next time.

Sweet Potato & Lentil soup | 10/11/20

• 600g peeled sweet pots
• large onion
• 100g red lentils, rinsed
• 1tsp garlic paste
• 1/2 tsp hot chilli powder
• 1 tsp ginger
• 1 tbsp tomato puree
• 2 pints stock with 2 l/s veg oxo cubes

Made 4 x 500g portions. Reduce water content next time.

Sweet Potato Soup 10/11/20

• 470g sweet potato peeled
• 280g carrots
• large onion
• 2 tsp garlic paste
• 1.5 pint of oxo l/s veg stock

Made 4 x 400g portions.

Leek & Potato Soup | 09/11/20

• 400g Leeks
• 265g spuds
• Low salt veg Oxo cube
• 1.5 pint boiling water

Made 3 x 500g portions. Aim for 4 x 400g next time.

Beef Stew & Dumplings 07/11/20

Stew

• 1 .75 lb stewing beef partially fat trimmed (Shoebridge butchers)
• 300g closed cup chestnut mushrooms, chopped and fried
• 1 large onion, chopped and fried
• 2 sticks of celery
• 3 medium carrots
• 1 tsp garlic paste
• 5 tsp Worcester sauce
• 2 x low salt beef Oxo/pint boiling water

6 hours on low + 45 mins on high with dumplings, last 20 mins open then 6 mins under grill.

Dumplings

• 240g pack of Atora veg suet
• 515g SR flour
• 6 tsp parsley
• 15 tbps cold water

Freeze, separated on GP paper for at least 2 hours, can then be boxed up and frozen/used as required.

Results/Comments

4 dumplings added - divided into 4 portions - around 500g per portion.

Dumplings very good. Just should have put more than one in each portion! Meat - ok, just one chewy bit but no better or worse than anything else tbh. Mushrooms - rather firm and chewy. Either didn't fry them for long enough or just a different brand - Sainsburys.

Reduce Worcester sauce a tad and perhaps reduce to 200g/250g mushrooms.