Cook the base
Brown 500g mince with onion, garlic, grated carrot. Two tablespoons tomato paste, a splash of Worcestershire or soy, one cup water. Simmer until thick.
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Tray bakes, lentil soup, and one savoury mince that becomes tacos, pasta, or rice—written for normal Australian kitchens.
Oven to 200°C fan. Chop chunky veg—pumpkin, carrot, cauliflower, zucchini—coat with oil, salt, and a spice you like (paprika, cumin, oregano all work). Spread on a tray with space between pieces. Drain a tin of chickpeas and add for crunch. Roast until the edges brown, about 25–35 minutes depending how thick you cut.
Cook brown rice, barley, or couscous while you wait. Stir in a little butter or tahini mixed with lemon. Put grain in the bowl first, veg on top, fresh herbs if you have them, or a pinch of dried mint. Next day: same veg in a wrap with yoghurt and lettuce.
Swaps: pumpkin dear? Use potato and frozen corn. No fresh herbs? Quick pickled onion: thin rings in vinegar, pinch of sugar and salt, 30 minutes.
Soft-fry a diced onion in oil. Add two crushed garlic cloves, a spoon of grated ginger if you have it, and a teaspoon of curry powder or ground coriander. Add one cup red lentils, a tin of tomatoes, and a litre of water or stock. Simmer until lentils fall apart, ~20 minutes. Half a tin of coconut milk, five more minutes, then lime or lemon and a handful of spinach.
Freezes flat in bags. Crispy fried shallots from the shop—or toasted sunflower seeds on top. Bread from another meal stops lonely freezer tubs.
Blend smooth for picky eaters; keep chunky and add chilli at the table for those who want heat. Base stays mild on purpose.
Brown 500g mince with onion, garlic, grated carrot. Two tablespoons tomato paste, a splash of Worcestershire or soy, one cup water. Simmer until thick.
Warm soft tortillas, cabbage, mince, yoghurt, hot sauce. Lime on the side if you have it.
Mix with cooked penne, frozen peas, a splash of pasta water. Parmesan on top if it is in the fridge.
Night three: on rice with quick pickles—cucumber slices in vinegar, salt, and sugar for 15 minutes. Fresh taste, no extra shop run.
Join from home with your board and knife—we chat timing, swaps, and how to store leftovers.
| When (2026) | We cook | Bring / note |
|---|---|---|
| 25 July, 6:30 pm | Tray bake variations | Bring any sturdy vegetables |
| 8 August, 6:30 pm | Lentil soup and freezer bags | Discuss blending options |
| 22 August, 12:00 pm | Mince three ways | Midday session |
Halve the mince and freeze half before you add pasta water, or make the full soup and freeze tubs with dates on the lid.
Use a tiny bit of ground ginger or leave it out—coconut and lime still carry the soup.
We do not push one label. Compare the shelf price per 100g and pick what matches your budget and values.
Great when you have part of a cabbage left and noodles from a special buy. Shred cabbage, fry in a big pan with oil until soft, ~5 minutes. Push aside, crack in two eggs, scramble a little, mix back through.
Cook noodles until just done, drain, add to the pan with soy, a little sesame oil if you have it, frozen peas. High heat one minute. Chilli, spring onion, or peanut butter mixed with hot water for a quick sauce.
Feeds two as a light dinner or one with lunch left. Extra cabbage = fuller bowls for less per serve.
