You’ve heard of Aunt Bessie’s before haven’t you? What’s the first product that comes to mind?
For me it’s the roast potatoes, the fluffy, perfect roast potatoes that are just as an important part of the Sunday roast as the meat in my humble opinion.
Well on Friday last week I was invited up to London to the Food at 52 cookery school to spend a few hours with the Aunt Bessie’s team in the company of a some other great bloggers. (Hats off to the PR team working on this event you pulled off an amazing event.)
Food at 52 is set out with a long table where working stations had been set out for us and Emma the home economics lady at Aunt Bessie’s ran us through a stuffed mushroom recipe and roast duck breasts too. Then it was our turn, I paired up with Liz from Me and My Shadow who I ably bossed about to get our Spicy Mince and lentil stew cooked on time – can you believe this recipe is a meal for under £1 a head! Mind you my other half would eat at least double the portion of meat so he would be £2.00.
Following these recipes we were introduced to many of Aunt Bessie’s products, the frozen gravy being a fabulous back up to have in your freezer and can be used as stock in casseroles too. Liz and I used the Roasting vegetable mix with our recipe too.
I found out that Aunt Bessie started when Billy Butlins approached them back in 1974 as he needed a frozen yorkshire pudding for his Sunday roasts in his resorts. The Aunt Bessie frozen yorkshire pudding was born and today Aunt Bessie holds the majority of the Yorkshire pudding sales across the country and they are delicious too, we tried them ;)
Nowadays Aunt Bessie has over 50 products on the market, all to make life easier for us and BritMums is holding a great #HalfTermFood Linky challenging bloggers to use the products and come up with quick and easy to prepare meals so even if you’re not a blogger you have an inspirational recipe book waiting for you.
I shall leave you with Liz’s and mine Aunt Bessie’s meal which we knocked up in no time at all and tasted even quicker
– meal for under £1 a head – serves 6 (I say 4)Ingredients Olive oil for frying and greasing the tin 250 g Aunt Bessie’s Roasting Vegetable Mix 1 onion, finely chopped 2-3 tbsps curry paste 250 g lean minced beef 50 g red lentils 50 g long grain rice 1 tin of chopped tomatoes (400g) 1 small apple, grated salt and pepper 1 pod Aunt Bessie’s Classic Gravy 100 g spinach coriander, natural yoghurt and crusty bread to serve
- Preheat the oven to 220C/200C fan oven/gas mark 7. Lightly oil a roasting tin and tip the roast vegetable mix into it, roast for around 35 minutes until golden
- Heat 1 tbsp oil in a pan and cook the onion for about 10 minutes until it’s soft, stir in the curry paste and cook for 2 minutes. Add the minced beef and continue to cook until golden. Stir in the lentils, rice, chopped tomatoes and apple. Season well.
- Put the gravy in a jug and add 450 ml boiling water. Stir into a pan. cover and simmer.Cook for 20 minutes over a low heat until the lentils have softened and the rice is cooked. If the stew is very thick, add another 150 ml boiling water at this stage
- Add the roasted vegetables and stir into the stew, continue to cook for 2 minutes.
- Spoon into bowls, top with fresh spinach and serve with coriander, a dollop of natural yoghurt and crusty bread.