Shan Brown from Birmingham said:
I hate food waste, always have, and I love cooking my own food
This recipe is great for kids!
Many children love sausages so cooking a few more with your bangers and mash will leave some leftover for this tasty dish.
Serves 4
Ideal for seasoning pastas.
To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.
Add to eggs for omelettes, grate onto soups or salads.
Usually the darker green the oil, the richer the flavour.
Concentrate made from paste type tomatoes that have high pectin content.
When they’re cooked down, they’re put through a strainer to remove skins and seeds, and reduced further until almost all of the moisture has evaporated. Usually a recipe will call for a tablespoon or two, just enough to enrich a beef stew, for instance, or to deepen the flavour of a sauce made with fresh tomatoes.
Ideal for seasoning pastas.
To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.
Great as an accompaniment or for making risotto and pilaff.
Great for instant pizza sauce, pasta, curry sauces.
Frozen and tinned vegetables such as tomatoes also count to your 5 a day so they are great to have in the store cupboard on stand by for sprucing up your leftovers. Tinned tomatoes come in all shapes and sizes, but they have one thing in common: they are a good source of vitamin A and potassium. Brown rice can be used instead of white rice for an even healthier meal – brown rice retains the bran layer after minimal milling so holds in more vitamins, minerals and fibre.
It's best to serve rice when it has just been cooked. If that isn't possible, cool the rice as quickly as possible (ideally within one hour) and keep it in the fridge for no more than one day until reheating. Never leave cooked rice to cool on its own - always chill it quickly for example under running cold water. If cooked rice had been chilled or frozen ensure that it is thoroughly reheated and is piping hot throughout. Never keep rice chilled for longer than 1 day or frozen for longer than 1 month. Once cooked rice has been re-heated, throw away any leftovers. Never re-heat rice more than once.
Comments on this recipe
My boyfriend and I have just made this recipe having come back from a holiday and having these exact ingredients at home! It is very delicious and a definite one to remember for the future. Thanks!
I cooked this recipe for my kids and they loved it very much.
Comments on this recipe