On 14th & 15th April 2015, This was Dinner…
I made this a couple of days ago. It’s from Save with Jamie. If I had eaten it on the day I made it I would have served it with the mashed carrot and cheddar cheese toasts that he does but I didn’t think saving the extra carrot would work and I didn’t have a spare carrot or any cheese to make them today.
- Peel & roughly chop some carrots
- Peel & roughly chop an onion
- Juice & zest an orange
- Peel & chop some ginger
- Get oil & seasoning ready
Heat a little oil in a pan and add all of the ingredients. Cook for about 15 minutes, stirring occasionally.
Add boiling water then bring back to the boil and simmer for another 20 minutes or so. Season well.
Blitz in a blender then pop back in the pan and heat gently.
We served ours with sliced sourdough, a dollop of yoghurt and a sprinkle of chilli flakes.
On Wednesday we just chucked a steak pie in the oven and had it with oven chips and mushy peas. I also added the remainder of the pickled cabbage to mine.