It’s that time of year again, when the nights draw in earlier and I start to crave a hearty dinner sitting in front of the fire. We started off this season with the Jamie Oliver Allotment Cottage Pie, featured in his Meat Free series which is currently running on the TV.
It uses mostly root vegetables, which are cheap and plentiful and it takes a while to prepare but is worth it. It makes a HUGE portion so good if you have a large family to feed, but I found that it needed some gravy after the second day. Mark didn’t like the swede so I would probably use butternut squash instead next time.
I made mine in a large shallow Le Creuset dish, which I use for everything! The dish itself was really expensive but it is really worth the money and will last you forever. It’s just the right size and depth for this recipe.
The second Jamie Oliver Meat Free recipe we have tried is the Scruffy Aubergine Lasagne. I used the last 2 aubergines from the greenhouse and divided the dish into 2, one side GF pasta and 1 side normal pasta. The method again takes a while and doesn’t use lots of oil, so it makes for a healthy meal. The nuts on the top made an unusual finish and gave another texture to the dish.
I think that the dish needed a bit more cheese in it, so next time I make it I will add more Parmesan.