I admit, not everybody will have eaten lamb today; lamb is relatively expensive to bu!. I’d bet though that if you did buy lamb for your Easter Sunday roast, you really don’t want to throw away any of that precious meat. This leftover lamb pasta recipe is especially designed for the itty bitty pieces that don’t come away easily when carving. They are perfect shredded into the sauce, browned until caramelised and cling to the pasta in nutty morsels.
During the school year I try to get the kids to have their dinner by 5.30pm at the latest. It stops too much snacking when they get home from school and it means that they get hot food on cold days (not that we’ve had many of those recently). All three of the kids have conspired against me these past few weeks and each finished at a different time. That will change very soon thank goodness! These flatbreads are the perfect meal to prepare in advance. I can mix up the dough in the morning, cover and forget about it. I can also make the filling well before I need to serve it up.
The kids would happily set up camp beside me in the kitchen and eat the bits that I make as they come straight out of the cooker/pan. Yesterday I baked a loaf of bread, and once sliced, they each made sandwiches out of it. When a dear friend arrived and I gave the end of the loaf to her to try as I value her opinion, they all gave out yards that I give away their food. Honestly, they don’t know how flipping lucky they are!
All I can say is ‘roll on next week’ when I can have unlimited opportunities to sort socks in peace* Read More
When I was doing up my meal plan this week I realised that sometimes I neglect to share the older recipes; the ones that have been in my family for generations. Irish stew is one of those dishes that I see on the menus of restaurants on the tourist trail but I would rarely order it while dining out. Not because it’s ‘peasant food’ but more because I can cook it so easily in my own home.
I’m often disappointed by traditional Irish food when I eat at a restaurant. There’s no need to add too many extra ingredients or tweak a recipe much. Irish stew is hearty, made with a few simple (and frugal) ingredients; it is a perfect bowl of comfort food. It’s warming, nutritious, and uncomplicated. Less is more. Read More
It’s the May Bank Holiday weekend in Ireland. The feast of Bealtaine has passed. Some of the folk around here would have washed their face in the dew, built small bonfires and cleansed the house (although this doesn’t happen so much in a residential area) and yellow flowers would be left outside the door of family members and friends. We don’t do the flower thing so much either.
The beauty of a Bank Holiday weekend is that it gives me a chance to make a big roast dinner on the Sunday. I rarely cook a family dinner on Sundays, it’s the one day of the week when I try to take a break from big meals and catch up on batch cooking and baking. Sure I can do that on Monday! Lamb is in season so why not make the most of it with my slow roast leg of lamb?
If you’re looking for a warming recipe that’s suitable for the slow cooker, or slow cooking for hours on end this is the perfect Autumnal dish. Full of nourishing vegetables and lentils it is wholesome and value for money.