Root Vegetable Ground Beef Casoulet

The ground beef was browned at a medium heat for 20 minutes, stirring frequently, and then I added a diced red onion, and finely diced carrot.

Stir-fried for another fifteen minutes, and then boiling water was added, plus some beef stock and two bay leaves. Simmered for one hour under glass.

Some of the ground beef stew was used for another dish, and the other half spent a day in the fridge. The second half was brought to the boil, and I added more carrot, with larger chunks this time, plus most of a medium sized turnip. Cooked for half an hour, and then I added diced green beans, a teaspoonful of capers, some fresh rosemary leaves, black pepper, paprika,Worcester sauce, and dried oregano. Simmer under glass for twenty minutes before serving.

Chicken and Bacon Casserole

Meat from two roasted chicken thighs, with the skin on them, diced, along with two strips of smoked bacon, also diced. Placed on top of a bed of coarsely chopped carrot, onion and potato. Plus one shredded salad tomato.

I added some chicken stock, the chicken jelly from the original roast, a teaspoonful of capers, and two pinches of oregano.

Finally I added 250 mls of cold water, and a drizzle of sunflower oil over the top. Stirred just a little, to submerge some of the ingredients.

Placed in the centre of an oven preheated to 190 deg C, and cooked for one hour to seventy minutes.

Goats Cheese and Black Olive Salad

Potato, green pepper, tomato, onion, black olive, grilled pepper, goats cheese, black pepper, capers.

Dressed in olive oil, with a dash of lemon juice.

Served with a 68 gram roundel of goat's cheese.

Very easy to prepare, and delicious!