Making lumps of meat look bigger...

Kitchenbunny

Another vote for the stuffing vote here. Perhaps another way too is to serve bits of meat inside one of those huge Yorkshire puddings. That way, the plate looks slightly smaller as everything is inside it.

Also, I've recently been finding that serving hot open sandwiches is a good way of stretching the meat more. A ciabatta roll sliced in half or a bap of some description, topped with chunks of chicken in a light sauce, and salad on the side. It also works well with sausage meatballs, chunks of lamb in a curry sauce and flattened chicken breasts cut into largish chunks covered with some chicken seasoning.

KB xx

CH27

Cutting sausages into chunks & putting them in a casserole works well.

cte1111

Spare ribs?

born_blonde

You can serve a smallish steak on a big flat mushroom or on a trimmed to size piece of thick dry toast.

sp1987

LIDL have two packs of gammon for about £1.60 and they are huge. I normally am not a LIDL meat eater but it was absolutely lovely.

They look big enough anyway but egg/pineapple would add to that.

lil_me

Second smaller plates

Serve your side order in a basket or pot, takes up space on the plate (people thing restaurants just do that for presentation) so chips or wedges in a thick sided Pyrex dish or pate tray, next to gammon with the eggs on top so it looks like the sprig of parsley is about to be pushed off the plate it's so full. Similarly veg in a dish, steak resting on a pile of Chips so the juices are all absorbed nomnomnom

I'd always cook with the fat on then trim before serving or eating

Agapanthus

heretolearn wrote: »

Quick question - where do you get that food string from? I guess the normal stuff from the poundshop isn't quite right...

Normal string from the poundshop is fine as long as it's cotton and not nylon or terylene (might melt in the oven!) If you're not sure then try a bit first!

Alton_Towers

Agapanthus wrote: »

Normal string from the poundshop is fine as long as it's cotton and not nylon or terylene (might melt in the oven!) If you're not sure then try a bit first!

This is making me think of Bridget Jones and blue soup! :rotfl:

skipsmum

DH is exactly the same! Small chicken breast or sausage or WHYG and wrap it in bacon. It doubles the size!

la-cla

I like making chicken nuggets from scratch. It's easy and i'm always amazed at how many nuggets you get out of one breast. I just cut it all up into chunks, dip in egg then some breadcrumbs, spray with some oil and bake for 15 mins in the oven. Or you can always fry the pieces, and season to your taste. You'll be amazed how many you end up with