It’s been a busy month. We have been out and about nearly every weekend, I took G Major for a girls weekend to visit a friend in Norway, I had a group project to complete for my course and G Minor is a bookcase-destroying crawling machine.
But these three dishes are quick and packed with vegetables. You can also make extra of each as they are suitable for freezing.
Fish pie with sweet potato topping
Roast some sweet potato.
Meanwhile, make a white sauce by whisking equal parts melted butter and flour, then adding milk to loosen.
Add fish and prawns and poach gently. Mash the sweet potato with a little butter.
Put the fish and sauce into a baking dish, add any frozen veg you fancy and cover with the potato. Bake at 180C for 45 min
(You can freeze this after you’ve put everything in the baking dish)
Bean burgers (wot I stole from my friend Catherine)
Blend up a small tin of kidney beans, some mushrooms, spring onions, an egg, two slices of bread and some grated carrot.
Add more bread if the mix is too wet.
Form into 4-6 patties and refrigerate before frying.
(You can freeze the patties once made)
Butternut squash and sausage pasta
This is a fast, child-friendly version of this baked pasta dish, which I also make regularly.
Cut butternut squash into small cubes and roast. Once cooked, set half aside and blend the remainder with some cream and grated cheese and a sprinkle of nutmeg.
Cook your pasta and throw some frozen peas in at the end. Fry sausages then cut into chunks.
Mix the pasta, sauce, sausages, peas and remaining cubes of squash together to serve.
(You can freeze sauce and cooked butternut squash pieces)