We’ve been busier than usual this season, between normal work, spring-time demands in the garden, allotment and apiary and a health crisis which put my very elderly mother-in-law in hospital a couple of weeks ago (she’s much improved, thank you, though not yet out of hospital). So I find myself ever more dependent on a weekly menu based on a significant meal one day (not necessarily on the weekend!) and a number of easy to put together leftover meals. I had thawed out a nice beef joint for Easter, half expecting to feed some extended family members over the holiday, but this never materialized. So we got to have all these things instead:
Day one: Oven Pot Roast Beef with potatoes, carrots, celeriac, mushrooms and leeks; gravy.
Day two: Hot Roast Beef ‘Sandwich’, made with slices of leftover roast beef, mashed leftover root veg* (but not the leeks or mushrooms) and leftover gravy (milk could be added if there wasn’t enough) served on toast, with steamed green beans from the freezer on the side.
Day three: Warm Beef and Leek salad on fresh steamed rice.
Also: Soup using leftover leeks and mushrooms from the roast (as well as other stuff in the fridge) and ordinary roast beef sandwiches for a lunch.
*Note that unlike vegetables oven roasted only in fat, leftover vegetables from pot roast are not very appealing reheated just as they come, so are more suited to a mash, soup or casserole.