These sausage shaped meatballs can be prepared a day ahead or even frozen, which is really handy. Making a casserole the day before you need it has the convenience factor, but as it can also improve the flavour, it can be a great idea.
I’m lazy these days and buy prepared herb or garlic bread at the supermarket, but back in the 1970s you had to make your own. This recipe is slightly different because it has both the garlic and herbs in the one loaf. It says to slice the breadstick lengthwise, butter it and then cut into serving size pieces, again not what we usually did. Think I’d stick to just cutting it into serving size pieces and definitely wrap it in foil before you put it in the oven otherwise you’ll have butter everywhere.
Lamb is such a versatile meat. You can roast it, casserole it, grill and bbq it, whatever you have the time or the taste for. The page of lamb recipes that Mum kept from July 1997 showcases this versatility. This recipe give a basic lamb chop a real lift and makes a change from just eating it with tomato sauce.
I’m deviating from Mum’s recipes this week because I made a pot of this minestrone soup for my family last Sunday and everyone said I should add the recipe to the collection. I always make it the day before up to the marked area, then reheat it the next day and add the pasta. If you add the pasta too early it can get a bit gluggy.