Two for One Beef Meals

Before making that extra dinner, why not get a couple sandwiches out of that roast.

Take two slices of bread

Spread each slice with a bit of butter.

Carve off 3 or 4 thin slices of beef and pile them on the bread.

Add 4 slices of tomato

Pour a little bit of reggae-reggae sauce over the top.

Cover with another slice of buttered bread. Slice it in half and eat.

You could, of course, substitute all of your favourite toppings for what I used.

If you were so inclined.

Stews and cottage pies are nice in winter, but come summer and warmer weather most people want something a bit lighter. This menu works nicely.

Twice-baked potatoes

You'll need 1 baking potato per person. Wrap each potato in foil to keep the skin soft and tuck them in a hot oven for 70 - 90 minutes.

When the potatoes are nicely cooked, unwrap each and slice the top 1/2 inch off the length of each. Use a spoon to scoop out most of the fluffy potato, leaving a shell from the skin and about a 1/4inch layer of potato.
Do this with all the potatoes, placing the filling into a bowl and reserving the potato shell on a tray.

To the bowl, add butter about 1 tablespoon
Add some sliced chives or spring onions
Season with salt and pepper
Cut off a slice of beef from the roast, trim the fat, and cut that into small pieces, about 1/4 inch square. Add those to the mixture.

Stir everything together. Spoon this mixture back into the potato skin shells. Heap it up over the top. Grate a bit of extra mature cheddar over the top.

Pop those back into a hot oven for about 15 minutes, until the potatoes are heated through and the cheese is lightly browned.

While the twice-baked potatoes are cooking, tear lettuce leaves and put them on a plate. Add some sliced cucumber, tomato, and other salad fixings.
Top with a favoured salad dressing.
Slice the cold roast beef and put one or two sliced on each plate.

Place a heated twice-baked potato on each plate before serving.

And enjoy.