Doing sausages both vegetarian ones and pork ones with broccoli and cauliflower and green beans
Homemade vegetable soup for lunch .
Homemade mushroom lasagne with garlic bread for dinner .
Chicken & Vegetable Pie with greens, broccoli, sweet potatoes and roast potatoes today.
Not a home-made pie unfortunately but it is one we’ve had before and it’s quite good. stevmk2
Sounds good to me 
I will have my usual chicken bit and probably left over roasted peppers
Fish Fingers, Potato Balls and Mushy peas.
Fish cakes, new potatoes, carrots peas and corn.
Because of dental surgery last Thursday, mouth was too sore to get my ‘burns night’ supper on Saturday. However over the weekend the soreness has subsided and the stitches in my gum have dissolved, so Hagggis, neeps and tatties for lunch today!!!
chicken I think 
Just cooked Chinese Chicken Curry and Noodles.
Having Lamb Mince with vegs. today.
Just had Bangers and Mash.
Tonight I might have Toasted Tea Cake.
A few weeks ago was lucky enough to be near the fridge where they display the meat they have reduced in Tesco, andthe young man had just placed a boneless pork leg joint, originally priced at £24 and now £8 and some odd pence. It was huge! And I grabbed it pdq. When I got home I cut it in half and bunged it in freezer. Anyway point is we had one of these joints on Sunday and had a huge portion each with appropriate veggies, and have had a few sarnies since, but have been trying to think how else to use up this huge chunk of lovely lean pork.
So. Today have taken a few slices to have cold with some home made chips later (just me as son will not be home until after 8).and this is what have done with rest.
Gently sweated out chopped onion until soft, added diced carrot and swede, sliced red peppers, and half a peeled/cored cooking apple,cooked gently for about five mins, then added some plain flour and stirred until well mixed. Added one pint water with one pork and one veggie stock cube, then having put pork through mincer on coarse setting, added it to pot. Seasoned to taste. Actually tastes pretty good. So will allow to cool and that is Friday sorted. Not sure whether to have with rice or pots. Still five portions plus sarnies out of a joint costing less than a fiver cannot be bad huh?
For Thursday’s evening meal I shall be cooking beef strognoff with white fluffy rice. Something I haven’t made for a long time.
Just out of interest, when people say they make curry, do you make it from scratch or use tins/packets/jars? If so, you really are missing out. I’ve tried all of them and find them quite disgusting so I does my own with all the relevant spices.
Daisymay, personally I can’t stand meat with fruit e.g. pork and apple, gammon and pineapple etc but everyone’s tastes are different.
How’s about a pork tagine with the left-overs? Flop some pork, tinned tomatoes and other vegetables of your choice into a casserole dish, cook slowly then serve up with rice, mash or, if you like it, couscous?
Hi Mollie, long time no see. I forget whether I have told this story before but it bears telling twice anyway. Unlike you do like the meat/fruit combinations, cranberry with Turkey or chicken, pork and apple etc. Several years ago, we were just sitting down to dinner, creamy mash, petit pois a lovely slice of horseshoe gammon and of course a slice of grilled pineapple, anyway my friends daughter came into the kitchen to ask to borrow something, and looked at our meal rather askance. Later, as was my habit, I popped next door for a cuppa and chat, and her mum looked at me and said “I have to ask, what were you having for dinner earlier?” “Gammon and pineapple” says I, at which she nodded her head and said “ah that explains it, our Jody came back from your house and said you were disgusting, as you had your dinner and your pudding on the same plate”.
As for my left over pork earlier tonight (although technically last night now) . I described what I had planned, but actually changed it a little, there was the better part of a big yellow pepper in fridge, so that was sliced and went in with the rest of the veg, also around a dozen slightly wizened cherry toms which were quartered and added, plus the top portion of a rather large parsnip, again chopped and added. And when it came to the meat there was actually more than I thought, so instead of mincing I cut it into chunks. By now pan was fairly full so decided to forgo the flour, but added two big tbs of smoked paprika and some strong paprika, two glugs of extra strong chilli sauce half a tub of chopped chorizo, and later when everything was cooked added a good handful or two of orange lentils. In fact one could almost say it was a goulash. Only problem is sonny Jim kept ‘tasting’ to see if it was cooked, seasoned etc and is definitely diminished. Reckon when we have it Friday it will be, as they say around here, ‘well lush’.
Hi Mollie, I make all my Curries from scratch, I have in the past tried tin curry, but as you said its disgusting, doesn’t even taste like curry. I have all the spices you can think of here in my cupboards.
Today we are having Roast Chicken Breasts and all the trimmings.
We have just had our dinner, homemade Pork Lasagna, Rice and Courgette Bake.
Seems a few of us have fondness for pork. I too bought a pork joint yesterday. Also have 2 Lts of cider and will cook pork in slow cooker overnight tomorrow in some of the cider - roast pork in cider is fabulous!!!
My Husband her leftover Lasagna, Courgette Bake with cubed fried potatoes and I just had two fried eggs.
Today we are having Roast Gammon, R. Potatoes, Dark Spring Greens and Swede, gravy.
Quartered a chicken and roasted it with various roasted vegetables, the cauliflower was particularly nice done that way. I had the roasted veg with toasted tofu.