So you find yourself making a Sunday roast for a small amount of people. Meat is meat and too much can always be used throughout the week in sandwiches or whatever.
What I find difficult is that you can usually buy vegetables to suit your needs apart from two. Cabbage and Turnip. Which are sold by the entire article. And waaaaaay too much than what is needed, in my circumstances any road.
What solutions do people have for this? I find that vegetables don't keep too long once dabbled with - they generally don't keep long enough for Sunday roast a week later and the amount left is too excessive to feel happy about binning and too much for the guinea pig to deal with alone.
Obviously making a stew with the leftovers or soup is an idea. Any others? I rarely use either ingredients in anything other than Sunday dinner. Suggestions appreciated.
What I find difficult is that you can usually buy vegetables to suit your needs apart from two. Cabbage and Turnip. Which are sold by the entire article. And waaaaaay too much than what is needed, in my circumstances any road.
What solutions do people have for this? I find that vegetables don't keep too long once dabbled with - they generally don't keep long enough for Sunday roast a week later and the amount left is too excessive to feel happy about binning and too much for the guinea pig to deal with alone.
Obviously making a stew with the leftovers or soup is an idea. Any others? I rarely use either ingredients in anything other than Sunday dinner. Suggestions appreciated.