Filling the oven when on

oaksandacorns

goldfinches said:

I'm adding another comment to this thread because I just stumbled across this recipe for vegetable peelings on the Sainsby's Magazine site Vegetable crisps recipe | Sainsbury`s Magazine (sainsburysmagazine.co.uk). It looks as though it might be quite forgiving in terms of time and temperature and could be a useful idea for some.

Oh my, yum!!

oaksandacorns

JIL said:

I have a cookathon on a Sunday. 
I cook a chicken or a pork joint, maybe a tray of roasted veg, often a soda bread, an apple crumble, potato dauphinose, jacket potatoes. If I'm honest I just put the oven on at the same temperature about 190. I try to do cakes and scones/bread alongside something that is required to have a long bake to ensure I keep the oven door closed. I very rarely use the oven on other days. 

But to answer your question I would suggest flap Jack's or a fruit crumble. 

This is what I'd like to do too, fill the oven

RAS

In addition to thinking through temperatures, maybe think through the consumption chain? 

I first employed Jocasta Innes "planned cooking", often twice a week sessions that also included some baking. I'd have a casserole or a sausage tray bake, baked potatoes to eat with the casserole or cheese, and later sliced into a rough "Spanish" omelette. Add a blind-baked flan case for the next session, perhaps a fruit sponge (pudding) and flapjack because it kept.

So find things that do not need freezing, are "tin-stable" or can be re-used in different guises? Veg bake can be stirred into couscous, added to a pasta sauce, or whizzed into soup, for example.