The real thing … Monday evening dinner

 and it's pie night courtesy, once again, of M&S Plant Kitchen.

I think you've got the idea here, a lactose intolerant vegetarian, vegetarians x 2 and a meat eater – a perfect time to road test pies!

The boys had the “No Steak Pies” the girls had the Mushroom Pies. I said nothing to H - the only meat eater. After he'd eaten his meal I confessed … it was really good and I'd definitely eat that again. If you have a very fussy meat eater – by that I mean a person who doesn't want to see any visible sign of fat on meat, just tender morsels -

here's the answer!

Take a look at the No Steak Pies :

I should mention too that there's a meal deal – a main, side and a dessert for two for £8. I have to say that I had one of the mushroom pies and in a word – delicious. Interestingly the pastry, which I fully expected to be leaden and thick was the complete opposite, light and crispy – just the right balance. Well done M&S!

The dessert option I chose from the M&S Plant Kitchen meal deal was Churros with a cinnamon sprinkle and a chocolate dip. Inhaled would be a good word!

Breakfast on Tuesday … or is it brunch tomorrow morning?

The real thing … the pizza

I included the pizza in the Sunday menu because I wanted some feedback on a pizza that I'd actually discovered at my Sister's when I visited recently.

There are two of us in this picture – me and my Nephew Lucas, Editor in Chief, IT Guru and a vegan/vegetarian/lactose intolerant. Confession time … I loved the lunch deal they used to serve in Pizza Hut – the salad bar, loads of pizza choices on the hot plate and a couple of pastas too. That memory evokes good pizza … here it is and the good news … it's vegan, a stuffed crust and a very dangerous product!

I give you Chicago Town Tomato Stuffed Crust Takeaway Pizza – Saucy Vegan with Sticky BBQ Jackfruit – not a scrap left – yum!

Here's what it looks like :

This is the best shop bought pizza I've ever

eaten and I'll always have one stashed in my

freezer. There's only one problem … I eat more

than I should!

Moving on … Monday evening dinner and pie night

The real thing … what happened next?

You'll notice that the menu for both Sunday and Monday evening contains M&S Plant Kitchen products. If you're thinking of sampling vegan ready-meals and products or just want a meat or dairy free option this range ticks all the boxes.

Years of being a vegetarian has taught me that no-one had any idea of what to serve. The “vegetarian” diner was almost like an outcast – if I had a £1 for every bowl of badly cooked pasta with yesterday's tomato sauce thrown over it and served up I'd be a rich girl! Now, thank goodness, there are good quality vegetarian and vegan choices and for those who have specific dietary requirements too.

My plan was to serve Chicken Kiev and No Chicken Kiev – the object of the exercise being that everyone gets the same, but different!

Here are the photos :

The “Kievs” looked exactly the same and, more importantly, they were both excellent and catered for each guest – poultry or not, milk or not!

Then there's the pizza ...

The real thing – the menu continued

The table is booked for breakfast on Monday morning and the plan is normally that afterwards the boys go their way and we girls have a wander whilst it's not busy – just like old times!

Fast forward to dinner, Monday evening :

Monday evening dinner

it should really be called M&S Plant Kitchen dinner!

No Beef Steak Pies

Mushroom Pies

Yet more roasties!

Plant Kitchen Sweet Potato Fries

Steamed veggies – cauliflower, broccoli and carrots

Roasted Rhubarb

Fresh cherries

Plant Kitchen Churros with a cinnamon

sprinkle and a chocolate dip

Tuesday morning breakfast/brunch

Croque Monsieur – minus the ham and using

Extra Mature Cheddar Cheese

… and breathe!

What happened next ...

When the dress rehearsal became the real thing!

In April I wrote about a friend's birthday gift – delivering dinner to her. At the time I speculated about the time when we'd be able to cook for our family and friends again and “do you remember how … the birthday menu is a dress rehearsal”.

Here's the real thing.

The kids (big kids) are coming to visit – staying two nights – yippee and hurray!

Then the light began to dawn – other than planning and cooking the birthday menu I hadn't cooked and entertained guests for the best part of 18 months – gulp.

Get a grip – stick to what you know and plan a menu, from beginning to end and then make a list – or three.

I'm taking my own advice and keeping it simple – they arrive on a Sunday, not quite sure of an eta – I'm thinking early afternoon so I'll be providing an evening meal. We generally have breakfast out too so I booked a table for Monday morning.

Here goes :

Sunday's menu

Roast potatoes

Pizza

Chicken Kiev and “No Chicken Kiev”

Avocado

Beetroot Relish

Roast corn on the cob

Home-made coleslaw

Tomatoes

Lettuce and cucumber

Sweet baby peppers

Warm pitta breads

Fresh strawberries

Vanilla Swedish Glacé

At this point I should explain that my Dil, Cheryl (Dil = Daughter in law) is lactose intolerant and vegetarian.

The menu continued ...

What next for the chicken … the sandwich slaw

Here it is :

Asian Coleslaw

110g white cabbage, finely sliced – approximately

one third of a medium size cabbage

1 carrot – peeled and sliced with a

julienne peeler

1 spring onion – 15g finely sliced

if you want to create a basic slaw stash then

double the amounts given above

3-4 tbsp soy sauce

1 tbsp caster sugar

½ tbsp rice wine

2 tbsp lime juice

1 tbsp peanut butter

½ tsp chilli powder

4 tbsp fresh coriander

Combine all the above ingredients except the fresh coriander.

Marinade for at least an hour – 2-3 is better still!

Just before serving strain off the excess liquid, stir in the coriander and serve!

Add some sweet potato fries or wedges sprinkled with Chinese 5 Spice seasoning.

A fab idea for a weekend “dive-in” style of supper – plonk everything on the table and let everyone assemble their own favourites.

It's the simple things in life - very often the least effort produces the best food!

When the rehearsal became the real thing ...

What next with the chicken?

First and foremost – strain the stock, bag it and freeze, ready to use on another day. The strength of the stock has intensified and just gets better.

Back to the chicken and my memory is serving me well. In 2018 I shipped the original slow cooked version (stripped) up North when visiting the kids, that chicken was used to make what became known as “a sandwich for the soul”.

You now have a fast version of that chicken using the roasting bag method and who doesn't love a sandwich. The only task you have is to shred the chicken, hardly exhausting!

Here's a list of other ingredients you'll need.

At the top is good fresh bread, the sort that can be sliced into doorsteps – in other words thick slices of bread!

Then there's the “who likes what” list :

Who likes what?

It wouldn't be a sandwich without the extras, here are my

suggestions and it is not an exhaustive list!

Avocado, sliced or mashed to suit, with lemon

juice

Crispy bacon – and bits are better!

Good quality mayo

Beef tomatoes, sliced thinly

Beetroot relish or slices if you prefer

Any salad item you love – spring onions, shredded

iceberg lettuce

capers, cornichons

A slaw of your choice – up next is an Asian

recipe that will compliment your anise infused

shredded chicken

There's an old saying, Jewish in origin I'm sure, that chicken soup is good for the soul. We now have a sandwich for the soul – back then I'd never seen food disappear so quickly and, more to the point, my other benchmark, silently!

Tender, moist chicken - full of flavour – what's not to love.

… the slaw