I have to admit to being in 2 minds about this time of year. I feel the dark days closing in, you can’t really do much in the garden that doesn’t entail getting wet, cold and muddy. There’s far too much washing to get washed and dried, plus after over eating at Christmas, puddings and biscuits are off the menu.
It’s a time to do a little hibernating, which I like. Finish work just after dark, come in and get the fire on and indulge in a good book. Probably one I got for Christmas. But meals still need to be made and people fed, including myself. Meals need to feel satisfying and hearty when it’s cold and grey outside. With this in mind here are my menu ideas for the week.
Cassoulet
A comforting sausage and bean stew, just perfect with the beef sausages in this weeks box
If you don’t fancy cassoulet then make Toad in the hole with onion gravy. Serve it with some steamed green winter cabbage tossed in a little butter or olive oil and a pinch of ground nutmeg.
Mushroom and Bacon rolls.
A twist on a sausage roll. Fry off the bacon and a little chopped onion first so the fat is crispy then blitz it with the mushrooms ( add some cheese if you have anything that needs to be used up) and wrap in puff pastry. Great for lunches and early tea.
Leek onion and carrot gratin. Fabulous comfort food. Warm and satisfying.
Then cottage pie. An oldie but a goodie. I batch cook these for the shop freezer. Top with cheesy mash.
Fry off a pack of organic mince from your box delivery with a tablespoon of plain flour, a small peeled and chopped onion. 1 clove of garlic peeled and chopped, 1 carrot peeled and finely chopped, 1 stick of celery again fine chopped. Add a splash of Worcestershire sauce and 1 teaspoon of tomato purée and a glass of red wine. Simmer on the stove top or cook in the slow cooker until the mince is tender and the gravy has thickened slightly. Place in a heat proof dish and top with mash. This can be root veg mash or traditional potato. Sprinkle with a little grated cheese and reheat in the oven.
Make a Moroccan veg and chickpea soup to finish off the veggies. It’s filling and full of flavour.
Breakfasts
Eggy bread, apple fritters and some fruity over night oats.
Thanks,
Beth
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