On Saturday we had a roast lamb dinner with a selection of vegetables.
I experimented with a sauce 1 bramley apple, 1 onion half a de-seeded red pepper roasted together.
Made up half a pint of stock then blitzed and added more water.
As this was an experiment I made a standard gravy too.
Sunday - the left over roasted vegetables.
I finely chopped this and left to one side.
I then beat an egg and stirred into the chopped veg.
I made up a packet of super rice and stirred it into the mixed veg mixture.
Placed 3 red pepper skins into a roasting bag and cooked for 15 minutes.
I then stuffed the peppers with the rice/veg mixture and cooked for 30 minutes in oven.
In a pan I placed the left over lamb, some extra onions and poured in the rest of the experimental sauce. I added curry powder, cumin and some dried chilli flakes.
I served the curry with the stuffed peppers - gorgeous.
I sliced the peppers so we had 6 portions in all.
The following night there was sufficient for 2 more portions.
The lamb cost £12.50 and we got 3 evening meals from it.
I am particularly pleased as I made this recipe from scratch with ingredients we had in.