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![]() I could have done the bubble and squeak separately, but I was in the midst of a flurry and frenzy of frenetic jamming and jellying, so it was all thrown into a wok (artfully and tastefully of course) with a knob of butter for some deep heat treatment, or a fry up as my cheeky husband said. This one however is from one meal only and I realise I am putting the horse before the cart here, as I have not shared the original recipe yet which was glazed roast lamb and quinces served with lemon button sprouts, carrots and classic roast potatoes, but I have uploaded the photos for this dish first and the roast recipe will follow later….ĭay one of the aforementioned roast lamb was at the weekend and a classic Sunday dinner, day two was lamb sandwiches for lunch and that left day three with a portion and a half of lamb, a handful of sprouts and carrots plus five lonely roast spuds. ![]() ![]() ![]() This is not really a recipe as such, just a leftovers idea, or a leftover legend as my husband calls them, as he’s surprised that anyone can remember the original meal that the leftovers originated from! Cheeky devil….but he is right, sometimes I use leftovers for a quick meal culminating from several recent dishes. ![]()
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