Some time late autumn, we had a roast joint of pork. We got two meals out of it and the next day, the remainder was minced and frozen to add to soups etc.
Some has been added to vegetable chilli, curry, goulash, other bits into soups to give it a bit of extra taste.
We finally finished it Saturday in the curried vegetable soup. We reckon it was added to about 10 more meals in some form or the other, so all in all, a great thing to do.
On Sunday, we made a pie with the minced remains of our Christmas beef joint. I had also saved some of its lovely gravy, yum!
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