Yes, a roast dinner for a packed lunch. Yes, at the end of the month. A few of his more budget-limited co-workers were shocked.
-4 large carrots
-400g peeled plum tomatoes
-400g carton chopped tomatoes
-200g green peas
-200g yellow peas
-200g rice flour
-butter as needed
-salt, pepper, onion powder, paprika, chives, mint, mixed herbs
-chopping board and knife
-1 deep baking tray
-1 roasting tray
-1 cupcake tray
1: Place the chicken in the roasting tray. Ours was nice plain, but you may want to flavour it. If so, undo the tie and separate the skin of the neck down through the breast and put the seasonings there before retying.
2: Slice the potatoes up and surround the chicken with them.
3: Place in the oven at 150C for 2h.
4: Chop up the carrots and onions. Place in the deep tray with the peas and mix in the tomato.
5: Add some extra water and salt, mixed herbs and paprika. Cover with foil.
6: Place in the oven alongside the meat for 1h, 30min.
7: Take 100g of rice flour and 50g of butter.
8: Mix them alongside mint, chives, onion powder, smoked paprika and salt.
9: Spoon the mix into the cupcake tray and bake with chicken for 15min or grill at gasmark 5 for 10min.
10: When the chicken is done, pour the fat into a mixing bowl.
11: Add about 200ml of boiling water.
12: Sift and stir in the rice flour until thick.
13: Add salt, pepper and a few herbs.
The finished meal:
And here it is as a packed lunch. A chicken breast, some potatoes and a piece of stuffing with gravy drizzled on top and the veg.