My son has brought me up some sliced turkey and ham, so I will have some of that with hash browns, made with one potato, onion, carrot and one small sweet potato.
Have also made a large pan of curried parsnip soup, some for tomorrow and will freeze the rest in single servings.
Veg gratin (cheese on onion, potato & sprouts); mandarin & lemon fool
A pork salad sandwich roll…I haven’t been up to much cooking lately with the Carpels making it tricky to cut up vegetables or even use my knife and fork properly.
Ffosse, that is why I put soups and pies in the freezer. I make them on days when my arthritis is not too bad. That gives me food for days when knives and forks are difficult.
Good idea - I may batch cook some chilli tomorrow.
Making a Prawn Curry and Rice today.
Looking forward to a home cooked meal, Nathan’s sou chefing for Grace, just her helper she insists. I think I’m getting my favourite burger, a garlicky portobello mushroom in a bun, with a few chips cooked in the air fryer, with peas.
A lemon sponge with custard for pudding.
She’s been planning it for days I’m told.
Hope you’re recovering ok, Julie. How long have you been home?
Hi, today we are having a Jacket Potato, mine with Tuna and Sweetcorn, HWMO with Baked Beans, both accompanied by a nice green salad and a crusty Wholemeal Roll.
Tonight for supper, we are having home-made Ham,Pea and Potato Soup, again with a crusty Wholemeal Roll, HWMO is going to finish off the last of the Christmas Desserts, a slice of Lemon Cheesecake. I’ve already started my diet after pigging out Christmas Day and Boxing Day!
Gammon, roast dinner with all the trimmings.
Very nice mushroom risotto with Parmesan
Milk jelly for pudding.
Think we may be only family make them these days hardly ever hear of them.
Beans on toast, apple cream turnover.
I often make a milk jelly, Julie, with evaporated milk. Love it.
Great that’s two of us 
How do you make a milk jelly? It sounds very therapeutic (but maybe healthy) after all the Christmas excess.
I’m planning to make a chicken pot-roast for the first time. Just off to buy the ingredients for this recipe…
AnnieS, I prepare a jelly in the normal way, ie melting it in half a pint of boiling water, then when cool just add some evaporated milk to it. You can, according to taste, use the whole small can, or half, and make up to a pint with cold water. It depends on how milky you want your jelly.
But it must be cool before adding it. Some people might whisk the milk. I don’t know if Julie does. I’m sure she will be on here saying how she does hers. And I always keep the evap in the fridge prior to mixing in, and if I don’t use all the can then add it to the jelly when serving.
I have also, in the past, added made up jelly (to the full pint) to blancmange, matching flavours. Or with a chocolate flavour, a tangerine one goes well, or blackcurrant. It does mean having two lots of desserts, really, as you would make up both the jelly and the blancmange to the full instructions, and then mixing some together. Takes up room in the fridge but the result is again delicious. Serve according to your own taste, again. Cream, fruit, whatever.
Chicken recipe looks nice.
Thanks Jazzi, do you make the jelly just by dissolving some gelatine? I never make jelly so completely unsure where to start? I love evaporated milk. When I was a child I would want to drink it out of the can until it made me sick! (literally). These days I’ve only used it for banoffee pie.
It was yummy with some crushed charlotte potatoes. The chicken falls off the bone. I’ve never considered cooking with celeriac but it’s really comforting and healthy. Also so much easier to slice than turnip (which was in similar recipes).
No, flavoured jelly cubes, as found in the shops/supermarkets.
Today its:
Smoked Haddock, boiled potatoes, buttered carrots and fine beans.
A nice healthy dinner today for me.
