Reverse Meal Planning

Suffolk_lass

Blimey, I assumed our Economy 7 is midnight to 07.00 or 01.00-08.00 in BST.

I need to check now - if it is that early we can cut out the "wake up the puppy" dishwasher cycles

We are with Scottish Power and it seems it is 23.00-07.00 here - I found this link and near the bottom is a table showing the different regions and the timings for most. It still presumes you are running night storage heaters rather than running your devices overnight.
I wonder why yours are so different @otb666

Suffolk_lass

We are off to market today to top up on F&V. I plan to pop into the butcher and the cafe (just a coffee for me thanks, or maybe avocado on sourdough...) but I will also need to nip into the supermarket or we will run out of Greek-style yogurt which we use almost every day. I definitely want bell peppers too as I got a small pack of mince out of the freezer and I want to make a bolognese type of ragu to stuff them with as no pasta for the timebeing (11lbs off now so incentivised to push on with the low carb routine)

CCW007

We are on an EV tariff - Octopus Go.  As standard you get four hours of cheap rate from 00:30 but there is another version of the tariff called Go Faster (not advertised but you can request it) where you can have three, four or five hours and the start time is anywhere between 21:30 and end time is up to 06:30.

I'm incredibly lucky that I'm on an older version where you could have a start time of 20:30 and this was renewed this year although they no longer offer that as a start for new customers.  It is so useful as I start the washing machine, dishwasher, tumble dryer (in winter only), cook anything that needs prepping etc before I go to bed.

Lunch will be vegan quiche from the freezer, will probably make some coleslaw or potato salad as well.  Dinner will be fakeaway - For OH: Portugese pork curry (pork out of freezer), ready meal chicken curry from TGTG bag.  For Me:  Prawn and vegetable curry (prawns from freezer, I have a green curry sauce in the fridge I need to see if it is okay), saag aloo (spinach from freezer).  Served with naan bread from Olio.  Will be enough for two meals so that's lunch for tomorrow sorted.

Suffolk_lass

Change of food plan we had some yellow sticker sausages (£1.35) with salad for supper. Followed by bottled apples and plums (all home-grown) and cream. Luxury!

I have a piece of boned belly to roast but don't know if DS is planning to make his mother's day (iyswim)

EssexHebridean

If you're unsure about E7 timings then the best bet is to actually check the meter at the time you're interested in. With BST kicking in ours now clicks over at 0115, and back again at 0815 - our meter runs 15 minutes out hence the "odd" timing. Often the supplier has no idea - plus if the meter times are out their info may be wrong anyway. 

Just catching up with all your lovely sounding food from the last little while!  We've got veg box stuff to be used this week - so tonight will be a stir fry to use up some more of the weird pointy red peppers, the remaining half a giant leek, a bunch of spring onions, the remaining spring greens, some mushrooms from the punnet I bought in the weekly shop, and I'll shave a carrot into that as well to use another one up and disguise it from MrEH as best I can! We'll have it with noodles and some mince as the protein element - not exactly traditional but works really well.  For tomorrow I've got a tub of cottage pie base out of the freezer - it'll be heated up and poured over jacket tatties. Easy, and works well for MrEH to have his later when he gets in from rugby training. 

MissRikkiC

Picked up some rare breed pork from a farm less than 3 miles away over the weekend, a taster box Including sausages, chops and a huge leg joint. 

We really enjoyed a couple of the sausages from it for breakfast Sunday and the pork chops Saturday night. We were meant to have pulled pork anyway from another joint in the freezer but got back late from friends after staying the night and just didn’t have enough time to get it sorted. 

Dinner last night and the theme over the weekend has been to use up the sprouty spuds so we had pork chops with mash Saturday, Swedish meat balls with mash last night and I’ll be topping the veggie cottage pie with more mash tonight. 

There is still half a hessian shopping bag sprouting to be used! I don’t know where else to put them to keep them cooler either, they’re currently in a cupboard in the bag in the dark but seems it’s still too warm! 

joedenise

Have you got a concrete floor anywhere you could use perhaps in a garage or shed?  I keep my potatoes and onions in dark cotton bags on the floor in the garage which seems to work.

Alternatively you could cook them all and then pipe into duchess potatoes or use an ice cream scoop and open freeze ready to reheat in the oven or microwave when you want them.  They make a nice change from normal mash.

CCW007

Dinner tonight was hunters chicken for OH and breaded fake chicken breast for me.  I picked up several packs of fake chicken breasts for 33p I think for a pack of 2, dipped them in egg (from our chickens) then breaded them (breadcrumbs from Olio bread) and froze them. It's the first one I've had and I wasn't sure how they would turn out but it was really nice so I shall look forward to the rest.

Accidentally opened a jar of home canned chicken breast instead of the hunters chicken for OH so he will need to use that up in next few days. 

Have been left with lots of sprouts and a couple of packs of chickory from my Saturday Olio collection so going to make this with some tweaks this week:

Cheesy chicory and Brussels sprout bake with rosemary crumb (waitrose.com) 

Suffolk_lass

Ooh, home canned chicken breast, interesting. I have only ever bottled (same thing) fruit and veg, mostly tomatoes. How do you do that please @CCW007?

ruby_eskimo

We've been away over the weekend so the cupboards and fridge are looking a little bare and need to be topped up this evening.  Have a cauliflower left in the fridge though so going to use half to make some cauliflower cheese soup for lunch in the soup maker with one of the potatoes left over from last week and then use the other half to make some actual cauliflower cheese to go with some gammon steaks tomorrow night.  Tonight I'll be having mushroom risotto for dinner and DH will sort himself out 😆