I decided on traditional lunches for the weekend and so there isn't a recipe as such this week.
No great secrets but perhaps some of the things I did will tempt you.
The meat is brisket and was very tasty. To ensure a moist joint I roasted the meat on a bed of onions and carrots after first rubbing olive oil into the meat and then seasoning with salt and ground black pepper.
Roast potatoes were par boiled for 10 to 15 minutes then placed around the meat to finish at a high temperature.
The greenish mash in the photograph is actually cauliflower and broccoli. No great surprise here but a useful way to use up veg which are getting a little old. Seasoned with salt and pepper and a knob of butter. Boil the veg till soft, drain add the seasoning and butter then use a stick blender to mash.
The meal is quite tasty and reheats very well.