Autumn Planning

Chillier mornings mean we begin to turn our attention or rather tummies, towards comfort food. Somehow it's more of an effort to produce hot food – what follows is the beginning of Autumn planning and me “banging on again about getting yourself organised!”

If you've been kind enough to follow my blog for a while you'll know that my mantra has always been to save yourself time, money and stress. If you're in the kitchen then make the best use of the time – what I call the “whilst I'm at it, I might as well” principle.

If you have turned on the oven, fill it.

Here's what I do. Bake half a dozen jacket potatoes – they don't take up too much space if, for example, you're cooking a roast. Prick them and wrap in foil – bake for an hour – check – depending on the size they make take a little longer. Set them aside to cool and then bag and fridge.

Wrap 500g of fresh fish of your choice in foil, bake for 15 minutes. Your oven should be set at 180fan/200c/Gas 6. Set aside, cool and fridge.

If you are cooking a roast, get into the habit of prepping extra veggies – you won't be sorry. Bag your extra roast potatoes and parsnips, carrots et al when cooled and fridge.

Slow cook a whole chicken – it takes 10 minutes at the most to place the chicken in the cooker and then spread with garlic and a stock pot (mixed to a paste) then sprinkle with oregano.

Grate mature cheddar cheese - bag, box and fridge. Grate Parmesan too – bag, box and fridge.

Make a sauce that will go with so many things it can't possibly fail – takes no time at all – have a glance at The sauce that floats your boat coming next.

By my reckoning you've the beginning of suppers for the following week that will take minutes to pull together. You'll thank me when you arrive home feeling like you've done 10 rounds with a champion boxer - the last thing you want to do is have to think about food – you don't need to since it's all but done.

Interested?