This is a favourite in here:
Cook 2 cups of rice in 4 cups of water until rice is done and liquid is absorbed. At the same time, hard boil 6 eggs. (you can do them in the pan with the rice.) Grate between 8 and 12 ounces of cheese (I usually just use one of those 250gm packs). Make a white sauce using 2 pints of milk (a 1l carton will do). When the eggs are done, peel and chop them.
In a lasagne or large casserole dish, layer 1/2 the rice, 1/2 the eggs. 1/2 the cheese. Season well and sprinkle with a little dried sage. Pour over 1/2 the sauce. Repeat the layers but miss out the sage or the flavour gets a bit overpowering. End with the rest of the sauce. Bake at 170 for about an hour until it is golden, bubbly and the cheese had properly melted into the rice. Nice with peas or some of that broc/cauli/carrot mix. Serves about 6 or 7 depending on whether they are adults or kids.
Another favourite:
Peel and chop about 2lbs of potatoes. Fry a chopped onion in a little oil until soft, add curry powder/paste to taste and cook for a couple of minutes. Add potatoes and half a bag of red lentil to the pan and stir around. Pour in a tin of coconut milk and a tin of water. Add a couple of spoonfuls of mango chutney. Simmer, stirring occasionally, until everything is cooked and liquid is absorbed. Keep you eye on it so that it doesn't boil dry. Serve with flat bread. Serves 4, easily doubled.
Sausage and bean bake: brown a pack of quorn sausages the cut into chunks. Fry a chopped onion until soft, add a tin of tomatoes, a tin of baked beans, a tin of kidney beans and a spoonful of chilli powder. Simmer for a few minutes. Add the sausages and pour into a casserole dish. Cover and bake at 180 for about 3/4 of an hour. Good with crusty bread. Serves 4, easily scaled up.
Cheese and tomato rice: fry 2 chopped onions in a couple of spoonfuls of oil until soft. Stir in 2 cups of rice. Add 2 tins of chopped tomatoes and 3 cups of boiling water. Season well with salt, pepper and a teaspoon of sugar. Bring back to the boil, cover tightly and reduce heat to low. Simmer very gently for about 15 minutes or so until liquid is absorbed and rice is cooked. Serve sprinkled with some grated cheese. Eat with tortilla wraps. Serves 4, easily scaled up.
Chick pea soup: Soak and cook 1/2 a bag of chick peas according to packet instructions. In a large soup pan, fry 2 chopped onions until soft. Add a lot of chopped garlic and cook a couple of minutes. Add cooked chick peas and some dried basil. Pour in about 4 pints of hot veg stock. Simmer for about 1/2 an hour. Part blend soup until it is thick and creamy looking but still has chunky bits of chick pea.