Cold Cuts and Raisins

Lamb pittas with raisins

Wednesday afternoon. Time to kick back, a moment of time to myself amidst a busy week, to catch my breath. I stare out of the kitchen window into clear skies and my thoughts turn to dinner. What happy morsel can I plate up and fit into a busy evening, without succumbing to an on-the-go fast food alternative or wasting what is still left to use in the refrigerator?

With just two of us living together there is usually a substantial amount of cold roasted meat in my fridge left over from a large chicken or an oversized leg of lamb. Couple this with some kitchen staples, and I can breathe life back into those busily overlooked midweek supper slots.

A handful of dried raisins that I always store in a Kilner jar for baking scones or fruitcake, pep up a salad of watercress and Chinese leafs.  A dollop mint sauce (for lamb, or cranberry jelly for cold chicken, or honey for ham) stirred into some cold natural yoghurt makes a lovely dip or dressing.

Then it’s just a matter of pulling it all together on a slice of bread, deposited into a  warm pitta or even with a helping of couscous or pasta.

Keeping food simple and fresh, I feel is really important during a busy week. Stay inspired and there will never be any need to sacrifice taste for time.

~

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