A quick ‘left-over’ lunch for one


I had a little of the sausage and lentil casserole left in the fridge, as well as about 250ml of the gravy from the beef casserole. I also had some chopped kale which needed eating.

I took three handfuls of kale (from which I removed the very thick stems). I then mixed the kale (washed), the remaining sausage and lentil casserole, and the gravy in a Pyrex dish, which I covered and microwaved for 3 minutes at 750W.

The result was quite delicious – much better than the original sausage and lentil casserole! I think it must have been the gravy, which when cooled in the fridge has become gelatinous (probably due to the marrow bone slices cooked with the beef casserole).


Chorizo, Chickpea and Vegetable Stew

A quick meal for a week-day evening and it used up the cooking chorizos lurking in the fridge.

This quantity would serve three, or two very hungry people:

• 1 onion, 2 cloves of garlic and small red chilli (you may want to exclude the seeds if very hot) chopped;
• Olive oil;
• 6 small cooking chorizos – sliced roughly;
• 1 can of chopped tomatoes;
• About 12 small new potatoes;
• Mixed herbs (I picked a small handful of parsley, thyme and basil which I chopped – dried oregano would do fine);
• Vegetable stock made with water and vegetable stock powder;
• 1 can of chickpeas;
• Some green vegetables (I used chopped kale – courgettes; cabbage; green beans would be fine).

Gently fry the onion, garlic and chilli until they have softened; add the sliced chorizo and fry for a few minutes (stirring occasionally); add the tomatoes, potatoes, herbs and sufficient vegetable stock to cover the mixture; bring to the boil and simmer for about 15 minutes; add the chick peas (don’t add the water they are in unless needed (if the mixture is becoming dry)) and the green vegetables; bring back to the boil and cook until the green vegetables are sufficiently cooked.

The result is a spicy, colourful, satisfying supper!