
This was out of the freezer (except the rice, done in the rice cooker) but there’s been other cooking going on. I’d taken lamb mince out of the freezer yesterday so I could make a shepherd’s pie base today, then leave it in the fridge for the flavours to mingle and develop. And later I’d taken out some belly pork rashers, intending to have a stir-fry or something with those today. But I’d forgotten about them, so I hadn’t put them in a low oven mid-afternoon as I usually do

So I decided to have the tagine and rice, and also pop the pork in the oven to slow-cook; it’s just browning and crisping up now, after which it can go in the fridge. And the shepherd’s pie base is also done and cooling down. So for a couple more days there'll only be minor extra work to be done to get dinner sorted out, which works out quite nicely


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