Meal planner #7

I’ve still got loads of fruit and veg left over from my Christmas veg box cock-up, plus the usual suspects: chestnuts, cranberries, Stilton, sloe gin… Here is my attempt to make the best of what I have got.

NB: the slow gin pictured is courtesy of my friend Georgia, 2011 vintage. It worked a treat in the redcurrant sauce with our Christmas lunch, I’m still waiting for the right moment to drink the remainder.

Fruit and veg
Tomato, cranberries, red cabbage, green cabbage, kale, sprouts, mushrooms, chard, leek, cucumber, carrots, parsnips, chestnuts, grapefruit, oranges, lemons, apples, fresh herbs

Meat and fish
Gammon stock, streaky bacon, smoked salmon pieces (with seasonings)

Dairy
Goats cheese, Stilton, cream cheese, cheddar, creme fraiche

Friday:
Spelt loaf
Lunch: Homemade baked beans with kale on toast – surprisingly good!
Dinner: Mrs Beeton’s braised green lentils served as a warm salad with goats cheese and chard

Saturday:
Ice cream. I like the sound of the burnt ice cream from my Victorian recipe book, but for my first attempt with my new ice cream maker, I’ll probably keep it simple and stick to vanilla.
Lunch: The River Cafe winter minestrone (made with gammon stock in place of chicken) sounds like it could be just the job to use up our surplus of chard and cabbage, and a welcome change from the Prue Leith minestrone recipe that I usually follow.
Dinner: Leftover venison casserole with potatoes and braised green lentils. I thought Mrs Beeton’s venison stew could use some extra fruitiness, so I may make a quick cranberry sauce to go with.
Use: chard, cabbage, carrot, celery

Sunday:
Lunch: Leftover minestrone
Dinner: Chicken, bacon and leek puff pastry pie (might try Nigel, again)
Use: smoked salmon, eggs, bacon, leek, mushrooms, puff pastry, chicken (from frozen)

Monday (New Year’s Eve):
Lunch: Smoked salmon kedgeree (I know it’s a breakfast dish but who cares)
Dinner: Leftover pie and roasted veg

Tuesday (New Year’s Day):
Lunch: Moro chestnut and chorizo soup with bread (recipe online here) – I have only made this once before, but it was delicious!
Dinner: Mushroom risotto
Use: chestnuts, chorizo, mushrooms

 

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