Corned Beef, with a Leek, Chive and Onion Stuffing

The stuffing mix was retrieved from a kitchen cupboard (a Sainsbury's 'Taste the Difference' offering, which also contained wheat as a key ingredient). Easy to make - add 160mls of water, and allow to stand in a bowl for fifteen minutes. Stir together. Add some olive oil. Then bake the stuffing in a roasting tray for twenty minutes at 200 deg C (middle shelf).

Served with boiled potatoes (prepared earlier) and a mixture of baked beans and chopped corned beef, cooked in a steamer for about twenty minutes at a low to medium heat. Plus a salad of red pepper slices, and some diced raw spinach.

Dressed in a dusting of white pepper and coriander leaf. Delicious!