We like to keep our meals simple, preferably in one pot and do eat lots of stews, chilis and curries.
We also never throw food away and any leftovers will get added to the next day's meal and so on...
All our meals start life as a pan of freshly chopped veg.
So far we have: 3 onions, 4 cloves of garlic, 1 sweet potato, 2 medium tomatoes, 1 large red pepper and 1 courgette with a good sprinkle of dried basil, oregano and smoked paprika.
This is a tub of leftover stew from the weekend.
If you follow us on Instagram @thesmithsontour you will see a post from Saturday regarding the ingredients, some of which is from the garden.
The leftovers whizzed up and added to the mix as a thick stock.
We also added a little water and stir-fried/simmered for around 20 minutes.
Next up mushrooms.
Sliced and chucked in for a further 5 minutes of simmering.
Then added chopped kale from the garden...
and lastly - we added beans (today we used Suma's tinned black beans) and juice of half a lemon.
Continued simmering for another 5 minutes before switching off.
We served today's stew with pasta and sourdough flatbreads...
We were very hungry and so this was the perfect solution and we even have enough for lunch tomorrow - of course!
Love Kay and Sime xx