So big shout out to Sophie for sending this in. Went down really well in the house and tasted fabulous. You should try it.
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This recipe is a Jamie Oliver recipe with a bit of a twist; we don't put the pastry on top as it tends to go a bit soggy and it is easier to reheat the casserole if it has not got pastry on the top.
These were splendid. There was some doubt as to whether the Boursin should go in but I am pleased to say they worked well. Easy to do and taste beautiful. Well worth the effort. This made 4 ramekins plus enough stew to fill 1.5 jam jars. Give it a go!  This is another great Nigel Slater recipe which I have slightly adapted. It is absolutely divine. He puts waayyyyyy more mustard in but I found the amount below is just right. Serve with dauphinoise potatoes, some roasted tomatoes and the rest of the salsa.   OK so this is great if you cannot be bothered to make proper mince pies. Literally the easies thing in the world.  OK. It's December. It's Christmas. We have to have mince pies. This is a really easy recipe - originally a Paul Hollywood but I have added a bit more sugar. Give it a go. Rob, Elena and I made these and they are fantastic! Check out the video below!   This was part of our pudding for the grand Thanksgiving meal! It was really good. Not going to lie I had planned on making the pastry but lectures finished late and so I did not have time. This uses ready roll puff pastry and it is divine.   These are great small meals for students. Out of this I got 1 ramekin for eating, 1 for the fridge, 2 for the freezer then two more tupperware boxes of the meat sauce which I am going to use as a pasta sauce.
So that is 6 good meals! Fab! This is my first pie ever. Elena and I did it, it was her idea and it was fantabulous. Thoroughly recommend it! Looks like a lot of ingredients but it's actually not that bad - you probably have most of it lurking around somewhere. And don't be put off by the pastry - just get ready rolled stuff and it's easy! Massive thanks to the BBC for this recipe.  Comfort food starts with Fish Pie. It takes a bit of work but it is so worth it. Plus, you can freeze it and eat it at some other date.  |
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