This week has been one of those weeks when every evening has required a meal to be produced, eaten and cleared up before six. In winter a pot of meat and/or pulses stashed in the oven for a couple of hours is the answer but that's not what I want in July.
Monday and George was rushing off to cadets.
Something quick and easy with leftover potential for when he returned starving again.
Fishfinger sandwiches.Yes, that is a whole packet of 30 fishfingers.
Tuesday was the first night of Katie's play.
There was a handful of leftover roast chicken to use up.
Chicken, bacon and pea spaghetti
First I put a big pot of water on to boil for spaghetti.
I fried some smoked bacon lardons in butter, added the chopped chicken, a little flour, some of the chicken stock I had made with the remains of the chicken and a glug of vermouth (white wine would be just as good).
Next I chucked in a couple of handfuls of peas and the last bit of cream leftover from the weekend pudding.
Wednesday and another performance at school.
Some ready-washed new potatoes halved, tossed in olive oil and roasted in a hot oven for 30 mins.
A pan of chorizo, peppers and peas.
Frozen petits pois are my go to vegetable.
Thursday another cadet night and another sandwich night.
Sausages roasted in the oven and a dish of fried onions.
Tonight no one has to be anywhere.
I'm grilling some mackerel fillets to eat with a salad of green and flageolet beans with mustard and herb crumbs (from Food From Plenty by Diana Henry).
There'll be crustless pizza with tomatoes and sweetcorn for the mackerel-dodgers.