This is my simple, homemade version with inspiration taken from the one we know and hold dear. I’ve kept it as family friendly as possible with budget, nutrition and convenience in mind. I find using a very small whisk works best if you have one, or an electric whisk. (I recommend this handheld whisk). In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or on the hob before serving. This all-in-one pasta dish is cooked in a single pan, making cleaning up after a family meal easy-peasy! There were a handful of recipes that were tested up to 10 times ( One Pan Lasagne and Coconut Curried Salmon I AM LOOKING AT YOU) where I just knew they could be SO GOOD but they took a while to get there.

What’s For Dinner?: 30-minute quick and easy family meals

We all need a new pasta recipe in our lives from time to time, so here is a new winning formula for those meal plans! Brown the mince in oil over a medium high heat. Add the garlic, ginger and green beans and cook for a further 5 minutes. Life is too short to to peel a miniature onion in my opinion! BUT they really do make a difference in this Beef Bourguignon so, I use pre peeled frozen ones. These are available from Waitrose, Ocado and other big supermarkets.Make the garlic sauce by squeeze the cooked, very soft garlic from it's skin. Just hold the bulb and squeeze from the bottom and it will squish straight out. Add the mayo, yoghurt and mint sauce, mix well. Add a splash of water if you'd like it to be more runny. Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this BeefBourguignonrecipe. I truly believe that however busy you are and whatever you’re struggling with, sitting down to a home cooked meal at the end of the day (however simple the meal is) can be a meaningful moment. A sense of achievement, a few minutes of peace, nourishment and the space to sit and talk to the people we love. Heat up a little oil, add your chosen spices until they become fragrant (try cumin seeds, chilli flakes and fennel seeds) then add them to the dhal when it has finished cooking.. Be careful not to get them too hot or they will burn and taste bitter.

Taming Twins Homemade Doner Kebab {Slow Cooker Fakeaways} - Taming Twins

In the shopping list I’ve put a cheaper mince option (10% fat). I prefer to use a lower fat mince like 5% but it is up to you and what your budget will allow. Started making it yesterday and had it today the family enjoyed every mouthfull, although ran out of Massive congratulations – your first book, What’s For Dinner, hit the shelves yesterday. Can you tell us a bit about it? It’s a rite of passage for everyone in the land who loves cooking to perfect Yorkshire Puddings, and indeed Toad in the Hole. So what is this strange dish, I hear non-British people cry? And why on earth is it called Toad in the Hole?I make toad in the hole frequently as its a family favourite but following a different recipe. It always end up okay but not great. They are our midweek sanity saviours. All ingredients, all in one pot, with very little faff or fanfare. This is what we need in our lives! Yes! The texture may be a little courser than the slow cooker version, possibly not quite as juicy, but it will still be delicious.

Honey Garlic Chicken {with Sticky Sauce} Slow Cooker Honey Garlic Chicken {with Sticky Sauce}

Peri peri (also known as piri piri in some countries) is a sauce or marinade, usually involving garlic, vinegar, chilli, onion, lemon and various other spices and herbs.Mix the slow cook ingredients (apart from the garlic bulb) together in a bowl with clean hands. You need to knead it with your hands until everything is fully combined and the meat is smooth. If you’re looking for a delicious vegetarian curry dish for this week’s fakeaway, this simple Slow Cooker Dahl is bursting with flavour.

Taming Twins Red Lentil Dahl {Slow Cooker Fakeaways} - Taming Twins

If you want to get scientific, the reason we brown meat before slow cooking is because it causes a Maillard reaction. The process of frying, heating it to a hot temperature until it browns, changes the flavour compounds in the meat, basically adding a depth of flavour. This is best eaten immediately if you want the best results (allowing a few minutes for it to be easier to remove from the tin as mentioned below) but you can get ahead by making the batter earlier and refrigerating. You can also brown the sausages first to save time. I followed recipe almost exact but subbed beans with garden peas & fish sauce with hoisin sauce as they were what I had to hand.The shopping list includes the cheapest version of each ingredient. Obviously if you want to buy lower fat mince or free range etc, that’s personal choice. In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or hob before serving. This is my 15th meal plan now and I know how useful they can be to so many of you, and right now – in the depths of winter after the festive period – is the time we need to conserve our resources the most ( I’m talking energy, time AND money!)