When I got two bags of spinach delivered to a household that would choose to eat none, I wanted to come up with ways to lose it in meals. Fortunately, spinach wilts down to nothing, so it was easy to use up a whole bag in this curry dish! This is delicious as a meal for the family in its own right with minty yogurt, but if you wanted to make it last a bit longer, you could use half and serve with rice, chappatis or crusty bread.
Category: Main Course
Simply hard boil eggs. Cool them and chop and stir in mayonnaise. Sprinkle paprika on the top and serve with salad, in crusty bread or with chunky chips. I always thought mayonnaise was a bit of a faff, til I found something like this recipe on the Internet many moons ago. It’s really quick and easy to make with no fuss or mess and it gets you delicious, healthy mayonnaise at fraction of the cost in the shops. You can flavour it with spices or garlic too, but always remember to use light olive oil – the taste of any other sort is just way too strong and overpowering.
This was one of my first food experiments in lockdown. We realised we had plenty of eggs, cheese and broccoli and needed to get it eaten. Chris suggested some sort of cheese and broccoli pie, but as someone who didn’t like broccoli or cheese sauce, he didn’t sound too excited by it. I asked a trusty friend who suggested quiche and sent me a link to a James Martin recipe on the BBC website (https://www.bbc.co.uk/food/recipes/courgette_and_broccoli_22292). I adapted it, adding some pancetta the first time I made it and spinach the second. I also used my own spelt pastry recipe. It was a hit – with both the kids AND Chris and is now a regular feature in my lockdown menu!
This was inspired by something a lady on Facebook suggested to have with fried eggs as a breakfast or lunch. I was delighted when I found it also used up sweet potato and leeks as I was accumulating them in the cellar and the weather was a bit too warm for making a soup to hide them in. I didn’t have all the ingredients she said she used and I didn’t follow her instructions very closely either! I’d say this is one of those recipes where the creation of the dish is an art rather than an accurate science meaning quantities such as “some” rather than precise measurements dependent on how hungry you are and what you have kicking about in the fridge or cupboards are probably best!
We slow roasted a shoulder of lamb, and there was too much for one meal, but I had not enough meat left for another roast dinner. I used it up, along with about 100g of spinach…. And some chapatti flour that had been lurking in the back of the cupboard for quite som time after its sell by date. I imagine this recipe would work fine for any leftover roast meat, not just lamb.