A repeat recipe but one that always comes out again and again.

I often order our food online so sometimes you can really misjudge the size of an item you buy. Only last week I ordered some plastic lunch boxes only to find they were only a few cms wide. This particular Sunday is ordered some beef for Sunday lunch only to find it was twice the usual size. Before cooking a chopped it in half and added the second half cut into pieces to my slow cooker with a coating of flour and a little oil on the bottom. I turned them a few times so they’d caramelize and then left them to simmer whilst I made Sunday lunch on a slow heat.

In parallel I made some pastry- see my standard recipe below.

Pastry

https://wordpress.com/post/modernmrsbeeton.blog/858

You can also cook in a pan. See my Standard Recipe for Pie:

 

Ingredients:

 

Leftover bits of beef (shredded)

Spoon of cornflour

Sunflower oil for browning

Leftover vegetables (carrots; swede)

Leftover gravy

Eggs for egg washing

 

Instructions:

1. Grease a pie dish and add the shredded bits of piece (if cooked already)
2. If you are using fresh beef add the beef to a pan and brown in oil. Don’t cook all the way through but just enough brown each side leaving the insides raw. Coat the beef in cornflour
3. Add the leftover vegetables
4. Put your leftover gravy in pan and add 100ml of hot water and a beef stock cube to loosen it a bit as it will be cooked again
5. Add egg wash to edge of your pie dish and lay on the pastry making sure you add an air hole to allow steam to escape without making the pastry soggy
6. Brush the pastry with the egg wash and bake for 20-25 minutes at 190 degrees c or until golden brown
7. Serve with even more gravy!

I couldn’t find a link to my exact Jamie Oliver cooking dish but here is one that is similar.

https://amzn.to/2J3bfEn

This isn’t so much a recipe but more just a simple cheat to making the simplest of foods for a none attended quick and easy lunch.

On a Saturday morning I grab a couple of baking potatoes; prick them with forks, coat in olive oil and salt/pepper.

You can cover the potatoes in foil if you want or if they are particularly big but it isn’t completely necessary. The main difference is that you get more charring on the potatoes skin of you don’t, if you really like that type of crunch.

I switch the slow cooker on low and drop in my potatoes. 3-4 hours later I take them out and add any fillings we fancy that day.

I couldn’t find a link to my exact slow cooker but this is very similar if you don’t have one:

https://amzn.to/2Lb9doC