Meat / Fish box recipes

Beef

The beef is slowly cooked in the oven creating a wonderful casserole with a mouth-wateringly rich sauce.

One pot chicken

This is an anglicised version of the poule au pot recipe associated with Henri IV of France, whose ambition was that every family in his kingdom might be able to afford to eat this dish every Sunday.   It has been adapted to suit available local ingredients and the vegetables and stock increased to allow enough for a hearty soup the following day.

This is a quick and easy recipe to prepare and no great skills are required.  The recipe usually uses belly pork, but an unrolled shoulder works well, just try and bury the meat a bit into the vegetables.  If you want you can cook it at a lower temperature for longer, so the meat will start to disintegrate nicely.  Also it's quite forgiving time wise - it won't ruin if you put the pots on a bit later than expected, just turn the oven down if it looks nicely cooked.

If you really don't like the idea of fennel then don't use it, but because this cooks for a long time it really won't have a strong taste, and the onion, fennel and apple will all tend to melt together after the long cooking time.  An optional extra is to rub in some fennel seeds with the salt.

The amount of vegetables you use can be easily added to, just keep them reasonably equal in proportion. Be careful not to get any liquid over the rind - it won't crackle! 

This recipe, essentially a baked ratatouille, is made in sufficient quantity to provide enough vegetables to fill an omelette later in the week. Served with a jacket potato and cheese.

Traditionally made sausages are an autumnal favourite, served here with a rich onion gravy and creamy mashed potato.

This recipe uses roasted vegetables reserved from a previous supper to create a tasty filled omelette, and can be made in a matter of minutes. Serve with broccoli, and mashed potatoes if you have time!

Kedgeree

Made with locally smoked trout this delicious dish can be made in 20 minutes for a quick nutritious supper. You will need a saucepan with a close-fitting lid.

This soup is easily made from the "leftovers" from the One-Pot Chicken recipe.

Our final suggestion is not really a recipe, but a simple meal of sweetcorn served with a tasty homemade chutney and salad. (Serves any number)