Notes about Recipes in this book

• Pasta and ground lamb casserole (Pastitsio)

  • ellabee on January 17, 2016

    Tasty and very filling; halved the recipe and baked in the shallow Copco M3; six servings easily. Great dish for eating down the larder: many pasta shapes will work, and ground meat can be a mixture but is best with some lamb. We're overstocked on rotelli/fusilli so used them, and we can now see the end of the tunnel with last year's half lamb. Used Parmesan rather than Romano cheese. Full recipe worthwhile for taking to event etc.; could also make and freeze leftovers in lasagna-size servings, pre-empting AgriCorp products.

• Village salad

  • ellabee on January 17, 2016

    Simplified version to accompany pastitsio: slices of cucumber, red onion, halved grape tomatoes, mint chiffonade, and coarsely chopped parsley in a dressing of red wine vinegar, lemon juice, oregano, garlic, and olive oil. Perfect, and leftover dressing re-used two days later with another round of same veg.