We all lead busy lives and, as much as we love cooking, coming home after work and deciding what to make for dinner is, quite frankly, a pain in the derriere! If only there was something we could do that would ease the burden of the evening meal. A ha! There is! Planning helps and its really rather simple to do.
Peasant cooking has taken the culinary world by storm recently but it’s hardly a new thing, in fact it’s been around for hundreds, if not thousands, of years. All ingredients in a pot. Cook for a long time. It turns out that most of the world’s most flavoursome and iconic meals started out in this very way, take Paella or Ratatouille as mouthwatering examples. Using cheap cuts of meat and leftover vegetables you can prepare something truly worthy of tingling your tastebuds. Prepare it the night before and throw it in the oven or slow cooker the following day and when you return home from your busy day, Voila! The wine won’t pour itself however. #sorrynotsorry

At Truly Madly Kids we pride ourselves on using quality ingredients in all of our recipes and when we can always look for the Red Tractor symbol on the products we purchase. Red Tractor is the largest food scheme in the UK, which covers all aspects of the food’s lifespan. The Red Tractor logo indicates that food is safe to eat, and has been produced responsibly – from farm to fork. They cover an extensive range of products including, meat, poultry, diary, cereals, fruit and vegetables.

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Simply Beef and Lamb have challenged us to come up with a recipe that will have you running for a crockpot before you’ve even finished reading this. We have chosen a Lamb dish cooked with Moroccan spices, Apricots and Prunes. I can honestly say, hand on heart, that this was so very tasty that even the rugrats (ages 6 and 11) ate it all AND asked for more. The following recipe served four of us with plenty left over. Enjoy! Join us on twitter using #livepeasant and show us what you’ve made too.

#livepeasant, red tractor assured meat, simply beef and lamb, lamb with apricot and prunes, lamb recipe, red tractor lamb



500g – 800g of Lamb (ours weighed about 700g with the bone in)

2 Garlic Cloves (finely chopped)

1 Onion (finely chopped)

2 Carrots (chopped)

1 Tbsp tomato puree

1 can of Italian Plum Tomatoes (chopped)

1 can of Chickpeas (rinsed and drained)

1 – 2 tbsp of Ras-El-Hanout spice mix (use 1 for a very mild version of this recipe)

1 can of Prunes in their juice

200g of dried Apricots

500ml Chicken Stock

Olive Oil to brown the meat

Salt and pepper to taste


Pomegranate seeds

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  1. For best results marinate the meat with overnight. Put on plastic gloves if you can and massage the Ras-El-Hanout spice mix into meat until completely covered.

      2. The following day in an ovenproof AND hobproof dish add a couple of tablespoons of olive oil, bring up to temperature and brown the meat. Add the onions and garlic and fry for a further two              minutes.

      3. Take off the heat and add carrots, chopped tomatoes, chickpeas, HALF of the apricots and HALF of the prunes (don’t forget to take the seeds out!). Add the chicken stock and mix gently to       combine all of the ingredients.

4. We cooked this dish for 3 hours at 160 degrees, however, you can cook for longer at a lesser heat or in a slow cooker on low.

5. If there were bones in the meat, take this opportunity to take them out or at least warn everyone.

6. Half an hour before serving add the remaining apricots and prunes along with the prune juice.

7. Serve with cous cous, sprinkle with pomegranate seeds and coriander leaves and handmade flatbreads. (recipe below)

7. Sit back, rub belly and look forward to leftovers tomorrow.

#livepeasant, lamb with apricots and prunes,

lamb with apricots and prunes, lamb with prunes and apricits, #livepeasant Truly Madly Kids 2016-04-14_0004


500g Self Raising Flour

500g Natural Yoghurt

1 Tbsp Baking Powder

1 Tbsp Sea Salt

Combine ALL of the ingredients in a mixer until a dough has formed then knead on a lightly floured board for 5 minutes.

Roll the dough into a swiss roll type shape and cut into 12 sections.

Roll each section into a ball and roll into a thin, side plate size circle.

Heat a griddle pan and cook each flatbread for a minute or so on each side, no oil is needed.

These really are so easy, quick and so satisfying to make.

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This is a sponsored post by Simply Beef and Lamb Look for the Red Tractor Logo in your local supermarket for quality assured lamb and beef.