...... I've only got half the fridge left to eat now!
I'm using up the leftover pork from yesterday's roast dinner. I have minced up the meat and fried it with lots of finely diced veg - onions, garlic, mushrooms, aubergine, carrots, plus some peas and a little bit of leftover red chilli - and cooked that down in a sauce made from miso pate, mirin and sake. It'll be topped with buttery root veg mash and baked. My version is loosely based on an Australian recipe I found online. Not sure if I will add cabbage to the mash or not though.
What supplies do they need?
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