I have a confession to make: I didn’t prepare this menu on my own! My dear Aunt Bessie helped me prepare a delicious three course meal for my family in only 40 minutes.
Aunt Bessie’s has a range of over 70 products to help families create quick and tasty meals. I wish I could afford to eat out at restaurants everyday, but it is not the case.
My favourite Aunt Bessie’s desserts are sticky toffee pudding, jam roly poly and cherry ice cream crumble. They are frozen and really easy to prepare. Always a success in my household!
But it’s not all just about ready meals, Aunt Bessie has a wide range of frozen vegetables to be cooked at home and make a proper family meal.
I must admit I do enjoy cooking, but I don’t have much time to spare as I’m always so busy.
You can add mashed carrot and swede, roast parsnip and onion and sage stuffing balls to your menu to save you time and cut corners while cooking.
Instead of spending my time peeling and slicing vegetables, Aunt Bessie gets them all ready and packed for me, so thank you very much!
I have prepared a quick and easy meal using mainly Aunt Bessie’s convenient and tasty products.
We had Roasted Vegetable Soup for starter, Stuffed Chicken with Mashed Carrot and Swede and Roasted Parsnip for main course and Sticky Toffee Pudding with Caramelised Banana and Custard for dessert.
Roasted Vegetable Soup
Tasty soup with carrot, swede and parsnip with a honey and thyme glaze, perfect for a autumn and winter evening!
- 1 bag of Aunt Bessie’s Roasting Vegetable Mix
- 1 onion
- 1 stock cube
- Water to cover
- double cream to garnish
- Brown the onion and the roasting vegetable mix in a saucepan with little olive oil.
- Add the stock cube and water.
- Bring it to the boil until the vegetables are soft.
- Blend the mix and add a splash of cream to garnish each bowl of soup.
Stuffed Chicken Breast with Mashed Carrot and Swede and Honey Glazed Roasted Parsnip
- 4 Chicken Breasts
- Half a bag of Aunt Bessie’s Sage and Onion Stuffing Balls
- 1 bag of Aunt Bessie’s Honey Glazed Roast Parsnip
- 1 bag of Aunt Bessie’s Mashed Carrot and Swede
- Aunt Bessie’s Gravy Granules for Chicken
- Make a pocket in the chicken breast and add the sage and onion stuffing balls.
- Pan-fry the chicken until golden brown and put in the oven at 180C for 20 minutes.
- Place the honey glazed roast parsnips in a baking tray and put it in the oven at the same time as the chicken, so both should be ready together.
- Follow the instructions to make the mashed carrot and swede
- Once the chicken, the parsnips and mashed carrot and swede are ready, make the gravy following the pack instructions.
Sticky Toffee Pudding with Caramelised Banana and Creamy Custard
- 1 pack of Aunt Bessie’s Sticky Toffee Sponge Pudding
- 1 pack of Aunt Bessie’s Instant Custard with no added sugar
- 1 sliced banana
- 2 tablespoons of sugar
- 2 tablespoons of water
- Warm up the sticky toffee pudding according to the pack’s instructions
- Melt the sugar on low heat and add the water
- Add the bananas until it is golden
- Make the custard by adding hot water according to the desired consistency
The three course meal above is very easy to make and can be enjoyed by the whole family! It’s full of fruit and veg, so it is very healthy too! It was a hit with our family, so it’s worth giving it a try.
I have made a little video, please see below: