Eat the fridge casserole


This über flavoursome dish was inspired today by needing to eat up what was in my fridge, to make way for the christmas shopping. By sticking to the first half of the method, I’m certain you could use any leftover meat and still get really tasty results.

Ingredients (for two large bowls):
2 chicken thighs
2 rashers of bacon
6 chipolatas
2-3 tbsp fat (I used duck fat, although olive oil or butter would work just as well)
50ml stock
50ml white wine
Large red onion
4 cloves of garlic
1/2 a celery
100g mushrooms
4 carrots
1/2 a butternut squash

– preheat the oven to 175C/350F and brush half of the fat over a large baking sheet

– peel your carrots, parsnips and squash and cut into small chunks. Arrange on the tray and roast for 30 mins

– in the meantime, melt the other half of the fat in a large ovenproof pot over a med-high heat. Finely chop the onion, garlic and celery, and fry until soft. Adding a little stock if necessary, to stop from burning

– peel and quarter the mushrooms and chuck in at this point. Cook for a few mins with the lid on to create some liquid, then put the contents of the pan into a bowl and set aside

– return the pan to the heat, and brown off the chicken and sausages. Chop up the bacon and add to the pan. Pour in the wine and rest of the stock, then add the veg in the bowl and give everything a good stir

– turn the heat off and allow the pan to sit on the stove until the veg in the oven is ready

– when the veg has had half an hour, remove from the oven and add to the pan

– reduce the oven temp to 160C/325F and cook for an hour with the lid on. Serve immediately with green veggies


Bacon wrapped meatloaf with swede fries


As family life gets busier, my ability to spend hours in the kitchen lessens. Making food as simple as possible, without negotiating on flavour, has become my new mission. This meatloaf takes about ten minutes to prepare, and the veg is cooked on the same tray meaning less washing up. Hurrah, task for the day accomplished!

Ingredients (to serve 4-6):
(meatloaf) 500g beef mince
500g pork mince
4-6 rashers of bacon
Small red onion or large shallot (very finely diced)
2 tbsp tomato purée
2 tbsp balsamic vinegar
2 tbsp ground nuts (any you have)
(fries) med sized swede
Tbsp olive oil
Salt & pepper
(veg) large bag of greens or kale
Handful of cauliflower or broccoli cut into small florets

– preheat the oven to 180C/365F

– in a large bowl combine all the meatloaf ingredients, except bacon, and mix together with your hands

– place in the centre of a large non-stick baking tray, shape into a big square, wrap in bacon and place in the oven

– while it’s cooking, peel your swede and cut into thin matchsticks. Put them in a Tupperware box, drizzle over the olive oil and season to taste. Put the lid to the box on and give it a good shake

– when the meatloaf has been cooking for 20 mins, add the swede. Cook for another 20 mins, remove and allow to rest

– add the veg to the tray, incorporating well with the swede and meat juices

– cook for a final 10 mins and serve immediately with thick slices of meatloaf