Chestnut Meatloaf with Brussels Sprouts

Made with outdoor bred pork sausage meat from Sainsbury's, one diced apple, one diced onion, three medium handfuls of porage oats, one beaten egg (actually optional, and it was skipped in this case), 100g of diced cooked chestnuts, and 40 g of salted butter, Mix together thoroughly by hand in a large glass bowl.

Herbs and spices used were a pinch of nutmeg and a generous pinch of rosemary.

 Cooked in the oven on the previous day at around 180 deg C, for forty minutes (watched carefully). Sliced when cold, and stored in the fridge.

Because the meatloaf contained pork sausage meat it was important to make sure it was thoroughly heated. Cooked under the grill, and the slices were turned once using a fish slice (about seven minutes each side - judged by eye). Can also be reheated in a flat lidded pan.

Served with brussels sprouts (6 to 9 minutes in boiling water under glass), and semi-skinned potatoes. Can also be served with roast parsnip chips.

Parsnip and Green Pea Soup

A simple soup made with twenty five pods of fresh peas, two parsnips, one leek, a dozen Chantenay carrots, vegetable stock, two small handfuls of porridge oat flakes, vegetable stock, and some Herbes de Provence (the link is to a Wikipedia article which points out the relatively recent commercial homogenisation of the idea of Herbes de Provence). Tarragon or Marjoram are good choices, as are Rosemary and Thyme. Sage also. Experiment. 

Peel the parsnips, slice the leek, and top and tail the carrots. Place in boiling water along with the podded peas, and simmer for half an hour. Then mash the vegetables. Add the vegetable stock and the herbs, and the oat flakes. From this point on there is the risk of the oats sticking to the bottom of the pan, so frequent stirring is required to prevent this. Cook for another twenty minutes or so before serving. 

Parsnip and Green Pea Soup

Creamy Porridge with Rhubarb and Ginger

Three sticks of rhubarb, topped and tailed, and split lengthwise, and then chopped into smaller pieces laterally. Cooked in the juice of two small oranges, and two teaspoonfuls of powdered ginger, and two teaspoonfuls of sugar. Simmered until the rhubarb lost its structure. 

Two handfuls of porridge oats cooked in water, a little milk and some single cream until it had a smooth consistency (around ten to fifteen minutes, stirring occasionally). The rhubarb was added to the serving bowl first, then the porridge was spooned in. Delicious and easy to make!

Creamy Porridge with Rhubarb and Ginger