#batch cooking

Two meals with Salmon and Pumpkin

Just boxed up 10 portions of lentil curry which hits almost all my criteria for a good recipe

I've bought a massive stockpot so that I can cook huge batches of food, then freeze lots of meal sized portions. It's more economical that way, what with energy costs spiralling upwards 'n' all. I'm hoping my £16 stockpot will help me economise on those costs 🙏

'Pie xxx

This is pretty labour intensive, so make sure you’ve got somewhere to sit down whilst you’re making this. It can be left at various stages when it’s simmering, so it’s not too difficult to take a break for a cuppa with your feet up!

You can service this with whatever takes your fancy. I had mine with mash and steamed green beans.

Also, any mushrooms will work for this recipe so don’t worry about trying to find the fancy ones! 

***ALLERGY WARNING: Mushrooms, tomato, onion, red wine***

INGREDIENTS

2 Tbsp vegan butter (or you could use an oil of your choice)

1 Tbsp olive oil

2 x large Portobello mushrooms

7oz of other mushrooms (i used Oyster mushrooms, but you could use dried Cremini)

6oz pearl onions or shallots

2 x large carrots

(optional) 1-2 sticks of celery

1 Tbsp fresh rosemary (dried is also fine) If you don;t have rosemary, mixed herbs work just as well

1-2 sprigs fresh Thyme (or a Tbsp of dried)

A bay leaf if you fancy it

2 Tbsp tomato puree

1 x cup red wine (those small bottles are exactly a cup i discovered)

2 x cloves garlic

2-2.5 cups mushroom or vegetable stock

2 tsp corn starch

sea salt & pepper to taste

(optional) a splash of Balsamic vinegar

HOW TO MAKE

I used my cast iron Le Cruset on the hob for this as it’s nice and deep and distributes the heat really well.

Heat the butter over a medium heat 

Add all the mushrooms and brown off 

Remove the mushrooms from the pan and pop in a bowl to the side for the moment

Add 1 Tbsp of butter in the same pan you cooked off the mushrooms in and add the carrots, onion, rosemary, thyme and seasoning (and celery and balsamic vinegar if you choose)

Saute for 5-7 minutes so that all the flavours combine

Add the wine and garlic and stir in

Now stir in the tomato paste and add the stock. I used the whole 2.5 cups

Bring to the boil

Simmer for 10-15 minutes

Add the mushrooms to the mixture and stir

Continue to simmer until the mixture has reduced by half. This took about 30 minutes for me so i went and had a sit down

Next, remove about 3 Tbsp of the liquid to a seperate bowl and add the cornstarch to it

Stir the liquid and corn starch until you get a slurry

Add the slurry to the pan and head on high until its nicely thickened into a rich, darkish brown

Serve with whatever you’re in the mood for!

This made 3 portions with mash and an extra largish portion for the freezer.

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