Casseroles

A really experienced cook like my nearly 88 year old mother can conjure up a casserole dish from any number of ingredients ready and waiting in the cupboard, together with some meat taken from the freezer in advance. Ten minutes prep and an hour or so later, a delicious and hearty supper. Just what you need in this weather.

Here's what she did this week.

Lamb and Beans -  for 3/4 but adaptable

Lamb chops - this works with the ones you get in packets from the supermarket
1 tin cannellini or haricot beans
Garlic
Shallots/pickling onions
A few tomatoes, cherry ones for preference

1. Rinse the beans and place in the bottom of your chosen oven dish with lid.
2. Add the tomatoes.
3. Brown the chops(2 per person?) in a little oil, then remove from the pan and season.
4. To the fat in the pan, add the small onions and let them brown.
5. Add the garlic and a bay leaf.
6. Now make a gravy in the pan with 1/2 pint or so stock or water, plus 2 tsp gravy browning - this is optional but it gives a good colour and slightly thickens it. Add a tsp or so of mint sauce from a jar. Taste and make sure you like the flavour of your gravy now.
7. Put the chops on top of the beans, pour the gravy with its onions over, cover with a lid and cook an hour or so in a moderate oven, say No 4, checking that it is only simmering and taking out when the chops are tender.

Eat with jacket potatoes or mash and a green vegetable.

Lentils and Ham - for 3/4 or as many as you like

Ham or gammon or bacon steaks - again this is useful for the supermarket ones 
Red lentils - about 3/4 oz
Onions, 6/8 small ones for preference
You could also put some carrots in - or cook them separately to serve alongside

1. Put the ham steaks in the bottom of your dish
2. Add the rinsed lentils.
3. Add the peeled onions, chopped up if they are large.
4. Add hot water to cover, with a stock cube/powder plus a tsb wine vinegar.
5. Add a bay leaf and some thyme.
6. Cover and cook gently, say No 3/4 for an hour or so.Check half way through that there is enough liquid. The lentils should form a sauce and not be too solid.
7. Taste before serving with carrots or a green vegetable - you won't need potaotes unless there is someone very hungry in the house.