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The 3 in 1
Time is an incredibly valuable resource and, if you're like us, you'll never seem to have enough of it. This meal pack suggests a great recipe for the first day that uses a cheap but amazingly tasty bit of pork belly. It takes a while to cook in the oven (although you don't need to stand and watch it) but the beauty is you can economise on time by getting ahead for the next two days of meals at the same time. Dinner for the next two days is a breeze!
Shopping list
Meat and Fish
piece of pork belly (500g)
packet of cooked ham (10 slices)
1/2 pint of ready made pork or chicken gravy
Fruit and Veg
1 carrot
1 parsnip
6 baking potatoes
1 white onion
1 red onion
2 large flat mushrooms
1 red pepper
2 heads of spring greens (or a savoy cabbage)
2 small red apples
fresh parsley
fresh coriander
fresh thyme
fresh rosemary
Dairy
small tub of cream cheese
small block of cheddar cheese (200g)
Dry Ingredients
jar of smoked paprika
tube tomato puree
Check you also have
4 slices of stale bread in the freezer
handful of salt
drizzle of olive oil
1 chicken stock cube
2 knobs of butter
splash of milk
How to use pack
In order to get ahead and make the most of this meal pack you'll need to remember a few things...
1) Whilst you're cooking the Pork Belly on day one make sure you cook the jacket potatoes for day two at the same time. Bung them on a shelf above or below the pork and cook them for 75 minutes. It uses the same oven temperature so there are no worries there.
Once the jacket potatoes are cooked allow them to cool, then after dinner wrap them in Clingfilm and store them in the fridge for tomorrow's Stuffed Jackets.
2) When your pork is cooked on day one you'll be left with a roasting tray full of amazing stock. Pour this into an airtight and leak-proof container and store in the fridge for your Spring Green Soup on day three.
2 simple things to remember on day one and the following days of cooking are made a whole lot easier and quicker!
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