What's in the box?
Heat ghee and brown lamb shanks in an oven proof dish, add onion, chunks of pumpkin and dates, a cinnamon stick and stock. Simmer for a hour on the stove top or for longer in the oven on a low heat. You could include red wine and tomatoes like this recipe. Serve with couscous, rice or mashed potato.
Fish and pasta bake
Cook pasta and lightly grill or steam a fillet of fish. You could also use any kind of tinned fish or cooked seafood of your choice. Chop mixed veggies such as onion, capsicum, cauliflower, beans and broccoli and lightly stir fry. Mix pasta, fish and veggies together in an oven safe dish and stir through herbs and a jar of passata or tinned tomatoes. Sprinkle toasted breadcrumbs and grated cheese over the top and bake for 20 - 30 minutes until golden on top.
Cauliflower Crust Pizza
If you’re in an experimental mood, try grating cauliflower and mixing with egg and grated cheese to make a light pizza dough with a difference. Spread the dough out on a pizza tray and bake in a hot oven for 15 minutes. Layer on tomato paste, red onion, slices of tomato, basil and grated mozzarella and return to the oven or under the grill for 5 minutes. Disclaimer - I’m trying it this week for the first time - let me know how it works out for you! This website has a simple recipe, but just google Cauliflower pizza for plenty more ideas.
For a quick weeknight chicken soup, chop onion and garlic and sauté in a soup pot. Add chopped carrot, potato and chicken thighs. You could add egg noodles at this point. Simmer 15 minutes until chicken is cooked through. Remove chicken and shred the meat while the rest continues to simmer. Return the shredded chicken and stir through. For extra deliciousness, slowly stir the juice of half a lemon and a beaten egg into the soup before serving. You can also add wakame, ginger, turmeric, coriander and other immunity boosting treats like this fabulous Immune Boosting Chicken Soup or follow Sarah Wilson’s instructions for lovely stock and soup from a whole chicken.
Kale and white bean stew
Heat ghee in a pot and cook onion, carrot and garlic gently on a low heat. Add a cup of wine and simmer for 5 minutes then add herbs. (If using dried beans, add them now with enough water or stock to cover them and simmer for around an hour until beans are just cooked - time will depend on the beans you use - check beans regularly and make sure they are covered in liquid). If using tinned beans add them now along with other veggies like pumpkin or potato and a tin of tomatoes. Simmer until veggies are cooked, stir in heaps of chopped kale leaves with 5 minutes to go and top with basil before serving. Here’s a recipe with fancy beans and another with optional sausage and tinned cannelloni beans.
Home made pickled beetroot is super easy and way more tasty than the tinned stuff. Simply wash and cook the beetroot, wait until it’s cool and peel the skin off. Then cut the beetroot into slices, chunks or however you like it and pack into a jar. Mix vinegar, sugar, salt and your choice of spices and herbs (like peppercorns, cloves and a bay leaf) in a saucepan and simmer for 5 minutes. Strain and pour the hot liquid into your jar and seal. Will keep for months in the fridge. If you think you’ll need it to last more than a few weeks, make sure to sterilise the jar before you pack it. A run through the dishwasher will do, or else boil it in a saucepan on the stove for a few minutes. Here’s a boiling and roasting recipe option. Plenty more recipes online!