Anyway, now that they all have gone off to cook for themselves, I like to make it for Yvonne and I and I've added a little twist of my own to it.
First, the lamb, chunks from the leftovers from our roast.
Cut the meat into small pieces and put it into a casserole with the spare gravy, add the butter beans (or not)
then add chopped onion, carrots and some frozen peas.
Give it a stir, this is when it stops looking quite so nice but bear with it, things will get better.
Top with sliced sweet potato,
and top that with the pre-cooked potato skins that I'm always banging on about. If you don't know the secret of these, look HERE. They're a great way to avoid food waste.
Now all you have to do is cook it at 180°C for about an hour and a half, until the onion and sweet potato are soft.
Next up this week, Mackerel fishcakes. The first job is to dry some bread, 140°C for an hour and make some breadcrumbs.
Take your Mackerel, I found these in a local shop, a little easier than fresh as I was in a rush.
drain the sauce and mash the fish, adding Balsamic vinegar and salt/pepper to taste.
Get some mashed potato and sweet potato mixture,
combine, and then form into cakes,
cover with flour,
then the breadcrumbs and you're done.