Bacon wrapped meatloaf with swede fries

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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

Method:
– 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

 

Korean Style Pork

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Cooking day #2 – cue kids kicking off left right and centre, baby unwell and it pouring with rain (even though it’s now July). Amid the chaos however, something wonderful was created in the kitchen…

Ingredients (8-12 servings):
2kg of pork shoulder or leg
750ml stock
4 carrots
Small swede
Handful of fresh coriander
6 shallots
6 cloves of garlic
50ml tamari
2 tbsp freshly grated ginger
2 tbsp fish sauce
Tbsp sesame oil
Tbsp lime juice
Star anise

Method:
– preheat the oven to 160 degrees

– peel the carrots and swede and chop into bite size chunks, chuck into a large ovenproof pot, along with the star anise. Cube the meat and place on top of the veg

– put all the other ingredients except the stock into your blender and whizz to a paste, add a touch of stock if the blender is resisting

– pour the paste over the meat and veg and give it a good coat with your hands, then pour over the stock

– cook in the oven with the lid on for three hours, and a further hour with the lid off. The meat will literally fall apart at this stage and the veggies will be super tender

– this dish freezes well so put some away for a super quick meal another time. The pic below was the meal I made with leftovers (served with spinach and roasted aubergine & broccoli)