Saturday, 7 June 2014

Use It Up and Make Do Lamb and (Not) Lentils Update

I thought you might like the verdict on the lamb and lentils made without lentils and containing all those odds and ends of veg that I blogged about earlier today. It was absolutely delicious. The mushy peas mushed down even further and made the gravy lovely and thick. 

Here's a picture of the dumpling crust on top of the lamb in the slow cooker. 

To cook dumplings in the slow cooker you need to put it on high for about 10 minutes until everything is nice and bubbly, and then simply pop in individual dumplings or lay the crust on the top. Put the lid back on and then allow to cook for about 30-40 minutes. They cook up beautifully.

This is the meal on DS1's plate; he kept asking me to hurry up and take the picture so he could dig in.

Enjoyed by everyone and less than £1 a portion.

What do you so with your bottom of the fridge leftovers?

1 comment:

  1. This week I made a winter stew out of beef cheeks. There was more than enough. The left overs were made into a beef and barley broth. It was delicious. I was in trouble for adding too much barley but it went down a treat.