Waitrose web series: add your tips and questions on everyday dishes and have the chance to win £100 of Waitrose vouchers

[GeraldineMumsnet]

Mumsnet are working with Waitrose to produce a six-episode web TV series that will launch in September and they want your feedback to help shape this episode on cooking everyday dishes for the family.

How do you make the most out of your weekly shop? Do you have a fail-safe dish in your repertoire that you always fall back on?

Whether you're offering advice or looking for it, please post here and we'll try and take the best tips and questions and build some of them in to the microsite where the web TV series is going to be shown.

Everyone who takes part in this or any of the Waitrose threads will be entered into a draw to win £100 of Waitrose vouchers.

And if you want to star in the web series, you can find out more and volunteer here. (link to recruitment page)

[GetOrfMoiLand]

Goan Curry. Curries are great, you buy the spices in one fell swoop and you have ingredients to make a curry all at hand, all you then have to buy are meat, onions and ginger.

You can double quantities of curry paste, it will keep in a jar in the fridge for a fortnight or so. This is a gorgeous curry which is the vindaloo from Camellia Panjabi's Indian cookbook, slightly adapted. You can make it hot as you like by adding more chilli and paprika, however as it is here it is medium hot.

Curry paste:
Blend together the following:
6 garlic cloves, thumbnail sized piece of ginger, 2 tablespoons tamarind paste, 3 teaspoons hot paprika, 6 red chillis (or 3 teaspoons easy chili from a jar), 2 teaspoons ground cumin, a good slug of cider vinegar.

Blend the following in pestle and mortar: teaspoon poppy seeds, 1 star anise, 6 cloves, 8 black peppercorns. Add this to above mix and blitz until you have a curry paste which has a houmous-like texture.

Add a tablespoon of this to 500g diced pork and mix, leave to marinade for an hour or two. Put the rest of the spice paste aside.

Finely dice 2 large onions and fry in a little oil for 20 minutes on low until brown. Add spice paste and fry on low for 10 minutes. Then add pork pieces and immediately add 500ml stock. Cover and simmer for an hour.

You can add potatoes to bulk out - slice 3 jacket potatoes into wedges, splash over some oil, paprika, turmeric and ground cumin and roast in oven for 20 mins on high. Then add these part cooked wedges to the curry at the stage when the stock is added.

Just before you serve it, add a teaspoon of jaggery (palm sugar).

Serve with plain boiled basmati.

[claireybee]

Lentils lentils lentils, stretch most meals further. Can also be substitued with beans or chickpeas.

I very rarely don't have carrots and onions in so if I have nothing else I fall back on carrot and lentil burgers- chop up carrot and onion, boil lentils and cook carrot and onion (you are meant to cook them in oil separately but I am often lazy and chuck them in with the lentils ), mash it all together with seasoning, fresh parsley and any other herb/spice you want, add porridge oats or breadcrumbs to bind, form into burger shapes then grill. My kids love them..

Another family failsafe is jollof rice.

[TracyK]

I do that too Sop - but I just use a packet of paxo/ruskoline for the breadcrumbs. and double dip the egg/crumbs.

I tried them baked in the oven last night - thinking maybe healthier than shallow frying and the chicken wasn't as succulent. Maybe I left them in too long?

[MIAonline]

Broccoli and cauliflower cheese, with steamed salmon mixed in and topped with cheese and grilled.