6pm: Leave work. Start walking to train station. Try to stop thinking about work
6.15pm: Get on train and realise the strange looks from people around you are because your tummy is grumbling. Start thinking about dinner.
6.15pm: Realise that you can't remember what's in the fridge.
7.15pm: Get off the train at the other end, still trying to remember what's in the fridge
7.20pm: Pass Sainsburys. Do a 'will I, won't I' dance at the front entrance.
7.21pm: Look in wallet. Shake it. Pray. Give up. Decide on the 'won't I' option and walk home...
Now I'm one of those people who finds it really difficult to throw food away, especially vegetables (for this I blame my Dad, whose fridge resembles a tupperware nursing home), so I often end up making pies, stews and curries which disguise the fact that you've cut the brown bits off the cauliflower or taken a machete to sprouting potatoes. On the plus side however this does usually mean there's something vaguely edible in the fridge.
Last night, I found woody asparagus (cut a good two inches off the end and no-one'll know), the inevitable floppy carrot, a leek that had doubled in length since purchase, two massive mushrooms on their own in a plastic tray, some assorted potatoes covered in mud, and a packet of bacon (which I hasten to add I only bought the day before - I wouldn't recommend the 'chop-the-mouldy-bits-off' method with fresh meat...)
Turning up the radio and turning on the oven, this is what I ended up with.
Bacon, mushroom and asparagus pot pie
|George wasn't fooled by the 'put potatoes on top |
of it and it'll look great whatever' method
In the meantime, make a bechamel sauce (double the recipe on this blog). If you're using rice flour like me, try to be clever and add enough flour in the first place so that you don't have to whisk it in at the end and risk the sauce splitting in the oven. That's exactly what I
Add paprika and a little vegetable boullion powder to the sauce, and season.
Pour the bacon and vegetables into a dish, followed by the sauce. Mix together and top with two layers of thinly sliced waxy potatoes. Add lots of salt and pepper to the top plus a shake of paprika, and bake in the oven for an hour at 200c.
Serve with some salad dressed with a squeeze of lemon to offset the creaminess of the pie whilst catching up on The Great British Bake Off. Perfect!