Tonight we have had Leftovers Pie – chicken bits from the roast earlier this week with two chopped up vegan sausages all in a sauce made by whizzing up leftover cauliflower cheese and all covered with a puff pastry lid that had been frozen since I last made pies. We served the pie with Runner Beans harvested this afternoon at the allotment. We treated ourselves last night to a special dinner at our local hotel, The Penventon, and tonight’s frugality made up for that!
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