This recipe serves 2 adults and 2 small children as part of a buffet lunch. We like to eat it with grilled halloumi cheese, sautéed spinach and salad potatoes. It tastes great served straight away but even better when it’s been left for a few hours or even eaten the next day.
You do need a bit of time to make the sauce as it tastes better when the meat has been cooked for a few hours and so breaks down. If you don't have time in an afternoon to keep checking on it in a pan, you could try making it in a morning and leaving in the slow cooker on a low setting all day.
We're having a bumper crop of courgettes at the minute thanks to some amazing sunny weather and lots of rain too. I've also had two rather large marrows because I missed them underneath all the huge leaves and didn't go down to the vegetable patch for two days because of the rain. I came up with this recipe and it worked really well, Oliver asked me as soon as he'd finished when i could make it again so I consider that a win!
This is a really summery salad. I love to make it for a summer's evening barbecue or have it for a work lunch. I eat it with a big spoon of houmous and beetroot salad. It would also go great with some warm green veg such as green beans, spinach or tender stem broccoli.
If you were to ask my boys what their favourite foods are their answers would be the perfect mix of English and Italian, just like them! They love Yorkshire Puddings and Pancakes, Pizza and Pasta. They absolutely love a roast dinner with gravy. As an English person it's such a tradition and I have to say it's my favourite meal too. Unfortunately I don't make a roast very often as I don't make the time to. Sometimes it seems like a lot of work and I'm not very creative with the chicken leftovers (I tend to stick to the same two recipes - chicken pie or risotto) but when I do it's definitely worth it and there is no fuss from the boys and always clean plates at the end of the meal. Who doesn't love a Sunday roast?