Good Things #6 | Sausage meat bún cha
Or: what to cook and eat between now and 2 January
The headline Christmas meals have been consumed (the ham, the main meal, the leftovers sandwich and / or pie), and what remains between now and the end of ‘The Holidays’, is a slightly unusual week of eating… although it’s still one to look forward to.
You’ve probably got a bit more time than usual to cook, yet have little energy to do so; you might have friends and family around, but you’re all still full from the aforementioned main meal (and the cheese grazing); and you want to enjoy your time away from work, but are also one sofa sit away from falling asleep.
To me the ideal is to find meals that are relatively time friendly or hands-free to prepare; that could be convivial if you want them to be; that use up leftovers if required; and that definitely present bold and invigorating flavours.
Below are a few links to recipes I’ve recently had published that (IMO) fit the bill nicely.
Plus a recipe for sausage meat bún cha, which is my go-to dish on the 1st or 2nd of January, as it hits all the fresh, salty, hot and fragrant notes that I’m after at this time of year. Also, if you’re a UK shopper (and maybe elsewhere too), I guarantee you that should you walk into a supermarket you find rows and rows of sausage meat, originally intended for stuffing, that’s now essentially being given away. Go feast on it!
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