jacey | Comfort Food

I realised when I posted my bit about the vegan food at Milford that I'm such a typical product of my post-war Yorkshire upbringing that my comfort-zone, food-wise is fairly limited, however lest you think meals chez-Jacey consist of nothing by meat and two veg a typical autumn/winter week at our house might include (but not exclusively) any of the following:
1) roast dinner - i.e. chicken or roast gammon ham (sometimes roast beef but not as often) with roast potatoes, carrots, cauliflower or broccoli, Yorkshire pudding (because Best Beloved loves it) and gravy
2) stir fry chicken - heavy on the chinese veg and light on the chicken - with a chow mein (or similar) sauce
3) fish and chips (home made) or oven baked fish (maybe salmon or sea bass or, if I'm feeling rich, arctic ice fish)
4) Thai green curry (mild) or mild Indian curry made with potato and cauliflower; sometimes with chicken sometimes just veggie
5) slow braised pork steak with gravy
6) casserole with beef or chicken and lots of vegetables with tomato, garlic and red wine (a one-pot meal)
7) sausage (made by local butcher) and mash
8) lamb mince stew with leeks, potatoes, carrots, and anything else that's in the fridge
9) Italian style meat and tomato sauce served with pasta of some sort - maybe as a lasagne or a spag. bol.
10) liver and onions in gravy
11) tuna and rice bake
12) cabbage and leek casserole.with pork chop or chicken thighs slow baked on top (another one-pot meal)
13) cauliflower cheese with bacon
14) omelette (I meak great omelette - very light. Plain or with a variety of fillings - most often cheese)
15) stuffed chicken breasts wrapped in bacon and oven cooked in 'parcels'

Veggies include: mashed potato and swede (together or separate), boiled potato, baby new potatoes, (and very occasionally frozen oven chips), carrot, cabbage, cauliflower, broccoli, onion, leek., green beans, peas beetroot (roasted, yum), sprouts (in season) and sometimes sweet potato. I will put courgettes and tomato and occasionally very small amounts of squash in some specific dishes, but not often and I tolerate the squash barely. I won't ever use aubergines or peppers of any description. And I always cook with salt. I especially can't eat potato cooked without salt - adding it afterwards is not the same.

Plus I make my own bread and I make a wide variety of soups, both veggie and meaty, chunky and blended.